See All Recipes

Asian Mushroom Beef Burger

Asian Mushroom Beef Burger

Total Time:

30mins

Prep:

10mins

Cook:

20mins

Skill Level:

Easy

Ingredients

  • 4 Fresh instore made backyard mushroom burger patties
  • 4 brioche buns
  • 1 bunch watercress
  • 1 bunch radishes (thinly sliced)
  • 1 bottle Get Sauced Honey Garlic Sauce
  • 1 bag Cal &Gary’s Sea Salt Crinkle Kettle Chips
  • Gochujang Mayo:
  • cup mayonnaise
  • 2 Tbsp. Korean chili paste
  • 1 Tbsp. sesame oil
  • 1 tsp. garlic powder
  • Pickled Shitake Mushrooms:
  • ½ cup soya sauce
  • ½ cup rice wine vinegar
  • ½ cup water
  • cup sugar
  • ½ tsp. red pepper flakes
  • 2 cup shitake mushrooms (thinly sliced)

How to Make It

1.

Preheat grill on medium high heat.

2.

Pickled Shitake Mushrooms: In a saucepot over medium high heat combine shitake mushrooms with rest of ingredients and bring to a boil. Cook for five minutes until sugar is dissolved and remove mushrooms from brine. Let mixture cool and store in the fridge for at least 30 minutes.

3.

Gochujang Mayo: In a bowl combine all ingredients and mix until well combined. Set aside in fridge.

4.

Grill burgers approximately 2-3 minutes per side for a medium-rare burger, or until 160⁰F for well done. Before flipping, brush burger with Get Sauced Honey Garlic Sauce and repeat on the other side until nicely glazed.

5.

To assemble brush top and bottom of bun with Gochujang Mayo. Place burger on bottom bun then cover sliced with radishes. Add watercress and top with a heaping tbsp of pickled mushrooms. Cover with top bun.

6.

Serve with a side of Cal & Gary’s Sea Salt Crinkle Kettle chips.

Similar Recipes

Comments

comments powered by Disqus