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Japanese Marinated Portobello Mushroom Burger with Cucumber Ginger Pickle

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Japanese Marinated Portobello Mushroom Burger with Cucumber Ginger Pickle

This portobello mushroom burger is a delicious vegetarian alternative to your traditional summer burger.   We use our Japanese Sesame Miso Dressing to marinate the mushrooms prior to grilling and we drizzle a little bit extra on top once they are ready to be served.   The mushrooms grilled release a lot of the water that portobello mushrooms can hold, so the texture is nice and meaty and the umami flavor is enhanced with the Japanase dressing.  The cucumber ginger pickle adds a vibrant acidity and with a little creamy mayo, it's just fantastic.  This can also be modified to be completely vegan by removing the provolone cheese and using a plant based mayo.

Ingredients

2 Large Portobello Mushrooms  (stalks removed)
2 Tbsp Wozz! Japanese Sesame Miso Dressing

Cucumber Ginger Pickle Ingredients

1 Mini Cucumber (sliced lengthwise on a mandolin or with a peeler)
1/2 Red Onion (thinly sliced)
2 Tbsp Pickled Ginger (store bought)
1 Cup White Vinegar
1 Tbsp Salt
2 Tbsp Sugar

Burger Buns or Rolls (buttered)
Lettuce
Mayonnaise
Bean Sprouts
Lettuce leaves
Provolone Cheese (slices)

Method:

Take the portobello mushrooms and rub them all over in Wozz! Japanese Sesame Miso Dressing.  Set aside to marinade for 15 minutes to an hour.

Prepare your Quick Pickle:

I did the pickle ingredients separately, but you could probably do them together to save time.

In a small sauce pan bring the vinegar, salt and sugar to a boil ensuring the salt and sugar are dissolved.

Place cucumber in a small bowl (I used a mason jar). Pour the boiling pickling liquor over the cucumber slices and allow to steep for 1-2 minutes.

Remove the cucumber from the vinegar mixture to drain and cool.  Return the vinegar to the sauce pan and return to a boil.  This time repeat the process with the onions. Allowing the onions to actually cool in the vinegar.  Drain the onion.

Combine the now pickled cucumber, onion and ginger and set aside.

Grilled Mushrooms:

Heat up the grill, cleaned with a wire brush and rub down with oil just before starting to grill.

Grill the mushrooms, top side down first for 5 minutes.  Grill lid closed.

Flip and grill another five minutes, basting the top with a little extra Wozz! Japanese Sesame Miso Dressing.

While the mushrooms finish, grill your buns. Get nice char marks and set aside while the mushrooms finish.

Flip your mushrooms with top up and add the sliced provolone cheese.  Remove from grill once cheese melted.

Build your burger as you please, topped with mayo, bean sprouts, lettuce and the quick cucumber ginger pickle and a little extra drizzle of Wozz! Japanese dressing and enjoy!!

 

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