Super YUM Teriyaki Mushrooms Rice Burger

By WoonHeng · 40 min

Ingredients

Instructions

1. Whisk the soy sauce, mirin, maple syrup, 1½ tablespoons of water and the ginger until combined. This is the teriyaki sauce.
2. Whisk the mirin and soy sauce together for the rice bun sauce.
3. Mix the mayonnaise with a good squeeze of sriracha, then add more sriracha to taste.
4. Brush the mushrooms clean. Cut off and reserve the caps. Halve the stems crosswise.
5. Boil the stem pieces in salted water for 5 to 8 minutes, until the skin turns from white to greyish. Cool in ice water, then drain and pat dry.
6. Slice each stem lengthwise, then continue spiralling the knife around it to make a cutlet. Score one side so it uncurls, and pat dry again.
7. Heat a drizzle of oil in a large nonstick skillet over medium heat. Sear the cutlets for about 4 to 6 minutes total, until browned on both sides, pressing them down if they curl.
8. Dip each cutlet in the teriyaki sauce, return it to the pan and sear until browned and charred. Baste again if you like. Transfer to a plate and clean the pan.
9. Press 1/2 cup cooked rice into a 3-inch ramekin lined with plastic wrap, using the back of a spoon to pack it tightly. Repeat with the rest of the rice.
10. Place as many rice patties as fit in a lightly greased nonstick skillet over medium-low heat. Cook undisturbed for 5 to 8 minutes until browned. Flip and cook 2 minutes, then brush the browned side with teriyaki sauce and cook 2 to 3 minutes more until slightly charred, basting a couple of times. Cool on a wire rack. Repeat with the remaining patties.
11. Assemble each burger: a rice patty, avocado slices, a nori sheet, 2 mushroom cutlets and sriracha mayo, then close with another rice patty. Repeat for three more burgers.

Summarized from WoonHeng's video. Watch it for the details.

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