Miso Beef Burger Recipe

Ingredients

For the burger

• 2 tbsp Extra Virgin Sesame Oil
• 4 burger buns
• 1 packet Miso Beef and Black Rice Burgers
• 4 Portobello Mushrooms
• 2 tbsp Oyster Sauce
• ½ Cucumber - thinly sliced
• Mayo & Sriracha for spreading on buns

For the slaw

• ½ green Cabbage - thinly sliced
• 1 Carrot - grated
• 1 Red Onion  - thinly sliced
• A handful of Coriander
• 2 tbsp Mayonnaise
• 1 tsp Sriracha 
• 1 tsp Clover Honey
• 1 tbsp Soy Sauce
• 1 tbsp Extra Virgin Sesame Oil
• 1 tbsp Toasted Sesame Seeds

We cooked the mushrooms on a cast iron square skillet and cooked the burgers and buns in a non-stick frying pan.

Method

1. In a large bowl, mix together the cabbage, carrot, red onion and a handful of coriander - set aside. Reserve some red onion slices and coriander.
2. In a small bowl mix together the mayo, sriracha, honey, soy sauce, sesame oil and toasted sesame seeds - set aside.
3. In a griddle pan over a high heat or on the BBQ - drizzle a little sesame oil over the mushrooms and grill bottom side down. Once browned, flip them and spread a teaspoon of oyster sauce on each mushroom. Continue grilling until the mushrooms are juicy and cooked through.
4. While the mushrooms are cooking on a high heat, fry off the burger patties on a high heat for 3-4 minutes on each side with a drizzle of sesame oil.
5. Take the mushrooms and the patties off the heat and cover with tinfoil to rest for 5 minutes.
6. Smear some mayo inside of the burger buns and grill on a low heat until warmed through and a little charred.
7. Fold the dressing through the slaw.
8. To assemble the burger, spread a layer of sriracha on the bottom bun. Top with slaw, burger patty, cucumber, mushroom, red onion slices and coriander then top with the top bun. Insert a skewer to keep the burger in place.
9. Devour