Nothing beats a good burger, and this recipe from Olivado is simply one of the best. Check out the full recipe and instructional video here:
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
Sriracha mayo 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 honey
1 Tbsp soy Sauce
1 Tbsp Extra Virgin Sesame Oil
1 Tbsp toasted sesame seeds
- 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.
- In a small bowl mix together the mayo, Sriracha, honey, soy sauce, sesame oil and toasted sesame seeds -set aside.
- 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.
- 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.
- Take the mushrooms and the patties off the heat and cover with tinfoil to rest for 5 minutes.
- Smear some mayo inside of the burger buns and grill on a low heat until warmed through and a little charred.
- Fold the dressing through the slaw.
- 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.
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
Sriracha mayo 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 honey
1 Tbsp soy Sauce
1 Tbsp Extra Virgin Sesame Oil
1 Tbsp toasted sesame seeds
Directions
- 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.
- In a small bowl mix together the mayo, Sriracha, honey, soy sauce, sesame oil and toasted sesame seeds -set aside.
- 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.
- 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.
- Take the mushrooms and the patties off the heat and cover with tinfoil to rest for 5 minutes.
- Smear some mayo inside of the burger buns and grill on a low heat until warmed through and a little charred.
- Fold the dressing through the slaw.
- 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.