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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Ssali Skyla
[email protected]These burgers are the perfect summer meal. They're light and refreshing, and they're also very easy to make.
Md Sojib Mondal
[email protected]Overall, this recipe is a great choice for a healthy and flavorful veggie burger. I would definitely recommend it to others.
Kenneth Thompson
[email protected]These burgers are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious!
Govind Sharma
[email protected]I'm allergic to mushrooms, so I used tempeh bacon instead. It worked out great!
Suzon Miha
[email protected]These burgers are a great way to use up leftover veggies. They're also very affordable to make.
Rao Ubaid
[email protected]The burgers were a bit bland. I think I'll add some more seasoning next time.
matt fitzpatrick
[email protected]I'm not a vegetarian, but I really enjoyed these burgers. They're a great alternative to beef burgers.
Steven Gonzales
[email protected]I used a different type of bun, but the rest of the recipe was followed exactly. The burgers were delicious!
Touqeer Khan
[email protected]These burgers are a great way to get your veggies in. They're also very filling and satisfying.
bella Black
[email protected]The slaw was a bit too sweet for my taste, but the burger itself was excellent.
Shahzaib Gori
[email protected]Overall, this is a great recipe for a healthy and flavorful veggie burger. I will definitely be making it again.
Joyce Wangui
[email protected]The burgers were a bit dry, but the slaw helped to balance it out.
Rachana Aryal
[email protected]Not a fan of the portobello bacon, but the rest of the burger was delicious.
iTx BuTt
[email protected]These burgers were so easy to make and they tasted incredible. My non-vegetarian friends even loved them!
Sarim Abdullah
[email protected]Amazing flavors! I added a bit of extra garlic to the slaw and it was perfect.
Arham Kamran
[email protected]Followed the recipe exactly and the burgers turned out great! The Napa slaw was a perfect complement. Yum!
MUMIIA MASR
[email protected]These veggie burgers were a hit with my family! The portobello bacon was especially delicious. Will definitely be making these again.