ASIAN STYLE VEGGIE BURGER WITH PORTOBELLO BACON AND NAPA SLAW
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 28
Steps:
- Heat a large nonstick skillet over medium-low heat. Mix together the hoisin and soy sauce in a small bowl. Brush on the veggie burger patties and sear on one side until charred, 3 to 5 minutes. Brush again and flip over, then let cook, brushing frequently, until the patties are charred and shiny with the hoisin glaze, 3 to 5 minutes.
- Place the patties on the buns along with the Portobello Bacon, Napa Slaw and Hot Chinese Mustard Aioli.
- Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack.
- Combine the olive oil, soy sauce and rice vinegar in a medium bowl. Add the mushrooms and toss to coat.
- Combine the granulated garlic, brown sugar, paprika and salt on a plate and mix to combine. Press both sides of each mushroom slice in the spice mixture, then place on the prepared sheet tray.
- Bake until dried, crispy and deep golden brown, 20 to 25 minutes.
- Toss together the cabbage, carrots, Fresno and green onions in a large bowl.
- Combine the vinegar, soy sauce, granulated sugar and sesame oil in a small bowl and stir until the sugar dissolves, then pour over the cabbage mixture. Toss until the slaw is coated, then let sit at room temperature to let the flavors meld, 30 minutes.
- Whisk the mustard and boiling water together in a bowl, then let cool completely. Mix with the mayo and garlic and season to taste.
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Pretak Prasad
[email protected]I'm allergic to peanuts, so I used sunflower seeds in the napa slaw instead. It was just as good.
Anwaar Shah
[email protected]I'm not a fan of portobello mushrooms, so I used regular bacon instead. The burgers were still delicious.
Brian Neas
[email protected]The burgers were a bit too dry for my taste. I think I'll try using a different type of bun next time.
Kai South
[email protected]I found the burgers to be a bit bland. I think I'll add some more spices next time.
Nr Nijam
[email protected]I'm not sure what went wrong, but my burgers didn't turn out as well as I hoped.
One Don One Sid
[email protected]The napa slaw is the perfect topping for these burgers. It's light and refreshing.
Murad Sefyu
[email protected]The portobello bacon is a genius idea! It adds so much flavor to the burgers.
Krishna Chaudhary
[email protected]I love how easy these burgers are to make. I can have dinner on the table in no time.
Ivan Partida
[email protected]These burgers are so good, I don't even miss meat.
Lilly Burnwillow
[email protected]I'm always looking for new veggie burger recipes and this one is definitely a keeper.
Kelvin Macharia
[email protected]I made these burgers for a party and they were a big hit. Everyone loved them.
Mumtaz Hussain
[email protected]I followed the recipe exactly and the burgers turned out perfectly.
Alex Mims
[email protected]These burgers were a great way to get my kids to eat their vegetables.
Hridoy Babu
[email protected]I'm not a vegetarian, but I really enjoyed these veggie burgers. They were flavorful and filling.
Mercy Rop
[email protected]The veggie burgers were a bit dry, but the portobello bacon and napa slaw were delicious.
Qamar islam
[email protected]These burgers were easy to make and very tasty. I especially liked the napa slaw.
Pete Dicket
[email protected]I love the unique flavors in this veggie burger. The portobello bacon is especially delicious. I would definitely recommend this recipe to anyone looking for a new vegetarian burger recipe.
Md rokhmotali Hossain
[email protected]These veggie burgers were a hit with my family! The portobello bacon and napa slaw added so much flavor and texture. I will definitely be making these again.