Tempura Mushroom Burgers Recipes

Steps:

• In a large bowl, combine the first 9 ingredients. Shape into four 3/4-in.-thick patties., In a large cast-iron or other heavy skillet, heat oil over medium heat. Add burgers; cook until crisp and lightly browned, 3-4 minutes on each side. Serve on buns with lettuce and if desired, tomato and mayonnaise.

Steps:

• For the charred scallion mayo: Combine the Donkey Sauce and scallions in a small bowl and refrigerate until ready to serve.
• For the fried oyster mushrooms: Heat 3 to 4 inches of oil in a Dutch oven to 375 degrees F. Carefully dredge the mushroom in flour ensuring it gets in between the stems. Shake off excess.
• Mix the flours together in a large bowl and make a well in the center. Add the eggs to the center and whisk to combine completely. Whisk in the seltzer water. Season with salt. Dip the mushrooms into the batter and then into the fryer. Fry, turning halfway through and holding under the oil, until golden, about 4 minutes. Remove to a wire rack.
• For the burgers: Brush the cut sides of the ciabatta with the garlic butter and toast until golden brown. Smear both sides with the charred scallion mayo. Combine the cabbages with the rice vinegar, olive oil, chiles, charred scallions, garlic, mustard, salt and pepper in a medium bowl and mix until tender. Place a fried mushroom on the base bun, top with half the dressed slaw, hit with juice of half the lemon and place the top half of bun on top. Repeat with the other burger.
• Combine the mayonnaise, roasted garlic puree, mustard, salt, pepper and Worcestershire sauce in a medium bowl. Refrigerate for 30 minutes before using.

Steps:

• Whisk the egg in a small bowl. Add 120 grams (1 cup) of flour and water. Whisk to combine. Cover with plastic wrap and transfer to the refrigerator.
• Add flour to a shallow dish. Dip each shrimp in the flour, shaking off any excess.
• Dip the floured shrimp into the batter.
• Heat oil in a pot to 350°F (180˚C).
• Fry the shrimp until they float to the top and become golden brown in color. Use a slotted spoon to transfer the shrimp to a paper towel-lined plate to drain.
• For the mayonnaise sauce, combine mayonnaise, ketchup, honey, and vinegar.
• Line a ramekin with plastic wrap, and mold ¼ of the rice into a patty. Repeat until you have 6 rice "buns."
• Heat a pan over medium-high heat and add a splash of sesame oil. Add the rice "buns" and cook until the outside is crispy, about 5 minutes.
• Top the rice "bun" with a piece of green leaf lettuce, fried shrimps, mayonnaise sauce, and top with another rice "bun." Repeat with remaining ingredients.
• Enjoy!

Steps:

• Chop tuna very fine. I find a cleaver works well for this. It should be like ground beef and it is best to do this by hand because a food processor will make the fish pasty.
• In a large bowl mix together all of the ingredients except the oil, and season to taste. Combine well. Shape 4 patties with moistened hands, or shape by setting a 2-1/2- or 3-inch ring on a plate and filling the ring with the mixture. Carefully remove the ring.
• Heat a large, heavy nonstick skillet over medium-high heat and brush lightly with olive oil or add a small amount to the pan and swirl the pan. Carefully add burgers to pan, taking care not to crowd them. Turn heat to medium and either sear for only 30 seconds to a minute on each side, or cook 2 minutes on each side if desired. Remove to a plate and serve, on buns if desired. Chef Pleau serves these with "avocado crema," a blend of avocado, yogurt, lime juice, cilantro and wasabi powder.

Steps:

• Remove the stalks from the mushrooms and chop the stalks finely. Mix with the marinade ingredients; pour this mixture over the mushroom caps and leave for 3-4 hours.
• Prepare the batter by beating together the egg white and flour, then adding the water gradually, still beating, until the batter has the consistency of heavy cream.
• Heat 1 inch oil in a deep skillet.
• Drain the mushrooms, dip them in batter and deep fry, about 6 at a time, for 2-3 minutes.
• Drain on paper towel and keep warm while cooking the remaining mushrooms.
• Serve immediately on a bed of shredded Chinese celery cabbage garnished with watercress.

Steps:

• Heat oven to 425 degrees. Slice tofu into 1/4-inch-thick slabs and pat dry with paper towel. Arrange tofu on one half of a rimmed baking sheet; brush both sides with oil. Spread mushrooms on the other half of the baking sheet; toss with 2 tablespoons oil and salt and pepper.
• On a second rimmed baking sheet, toss beans and grated beet with 1 tablespoon oil and salt and pepper, then spread the mixture into one layer.
• Transfer both baking sheets to the oven. Roast bean-beet mixture, tossing occasionally, until beans begin to split and beets are tender and golden, about 15 minutes. Roast mushrooms and tofu until golden and most of the liquid has evaporated, about 25 minutes. Let everything cool.
• Place nuts in a food processor and pulse until coarsely ground. Add cooled bean-beet mixture, mushrooms, tofu, panko, cheese, eggs, mayonnaise, scallion, garlic, pimentón and 3/4 teaspoon salt. Pulse until ingredients are just combined. Pulse in tempeh and rice but do not overprocess. You want small chunks, not a smooth mixture. Scrape mixture into a bowl and chill at least 2 hours or up to 5 days (you can also freeze the burger mix).
• When you are ready to make the burgers, divide mixture into 6 equal portions and form each portion into a patty about 1 inch thick. Return to the fridge until just before grilling. They grill better when they start out cold.
• Heat the grill. Cook the burgers over a low fire until they are charred on both sides and firm when you press on them, 4 to 6 minutes per side. If they start to burn before they firm up, move them to the sides of the grill to finish cooking over indirect heat. Alternatively, you can cook these on a grill pan or in a skillet over low heat.