teriyaki mushroom burgers

24 April 2010

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This is a fantastic alternative to conventional burgers, whether you’re vegetarian or not. Portobello mushrooms have a fabulously meaty texture and hold their shape perfectly when grilled. I would recommend serving them with some robust polenta-coated chips to delightfully complement the sweetness of the marinade. The word teriyaki derives from the Japanese noun teri, which refers to the shine or lustre given by the sugar content in the marinade (honey, in this recipe), and yaki, which refers to the cooking method of grilling or broiling.

These are truly yummy, give them a go. They would work also well on the barbecue if you’re outdoors enjoying the sunshine this weekend.

Teriyaki Mushroom Burgers

0.25 cup soy sauce
2 tablespoons mirin
3 tablespoons white wine vinegar
1.5 tablespoons fresh ginger, peeled and grated or very finely shredded
1 garlic clove, crushed
2 tablespoons honey
4 portobello mushrooms, stems and skin removed
4 burger buns
toppings of your choice

Put the soy sauce, mirin, vinegar, ginger, garlic and honey in a small saucepan and simmer, stirring occasionally, until the marinade is slightly reduced. Remove from the heat and allow to cool to room temperature. Add the mushrooms to the saucepan (or put the whole lot in a baking dish) and leave to marinate for an hour.

Heat the grill. Remove the mushrooms from the marinade and arrange, stem-side up, underneath. Turn them over after 3-4 minutes and grill the other side until tender. Transfer the mushrooms to the burger buns and add your toppings/garnishes.

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