ROASTED MUSHROOM

At 5 Nap­kin Burger in Bos­ton, ex­ec­u­tive chef and part­ner ANDY D’AMICO roasts veg­gies to make this flavour bomb. Load brioche rolls with the pat­ties and let­tuce, tomato slices, pick­les, spicy may­on­naise, and av­o­cado puree.

Shape (Malaysia) - - EAT RIGHT -

Serves: 6 Ac­tive time: 45 min­utes Total time: 1 hour 15 min­utes 455g shi­itake mushroom caps 3 cups cau­li­flower flo­rets ¼ cup ex­tra-vir­gin olive oil ¼ tea­spoon each ground cumin, ground co­rian­der, smoked pa­prika, cayenne, and dried thyme Salt 1 medium zuc­chini, grated and squeezed dry 2 medium car­rots, peeled and grated 2 small beets, peeled and grated 3 ta­ble­spoons sun­flower seeds, toasted ¼ cup chopped cilantro 1 large egg plus 1 large egg yolk, beaten ¾ cup panko bread crumbs ½ tea­spoon ground black pep­per 1. Pre­heat the oven to 176°C. In a bowl, toss the shi­itakes and cau­li­flower with 2 ta­ble­spoons oil, the spices and herbs, and ¼ tea­spoon salt. Spread in a sin­gle layer on a bak­ing sheet and roast un­til nicely browned and slightly dried out, about 20 min­utes. Cool. 2. In a food pro­ces­sor, pulse the shi­itake mix­ture into a coarse puree. Transfer to a large bowl and add zuc­chini, car­rots, beets, sun­flower seeds, cilantro, egg mix­ture, panko, pep­per, and 1 tea­spoon salt. Mix un­til well com­bined. 3. Form into six pat­ties. Cover and re­frig­er­ate for at least 1 hour or up to overnight. 4. When ready to cook, pre­heat the oven to 176°C. 5. Heat the re­main­ing 2 ta­ble­spoons oil in a large cast-iron skil­let over medium-high heat. Work­ing in batches if needed, cook the pat­ties for 2 min­utes per side. Transfer to a bak­ing sheet and bake un­til an in­stantread ther­mome­ter reg­is­ters 71°C, about 8 min­utes. 6. Place in buns and top with let­tuce, tomato, pick­les, may­on­naise, and av­o­cado.

* Nutrition facts per serv­ing: 215 calo­ries, 13 g fat (2.1 sat­u­rated), 19 g carbs, 7 g pro­tein, 5 g fiber, 193 mg sodium

TIP Cover your bak­ing sheets with alu­minum foil be­fore cook­ing veg­eta­bles and burg­ers and cleanup be­comes a snap.

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