Portobello Burgers
 
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Main Course
Ingredients/ Συστατικά
For the Bread Rolls (makes 6)
  • 170 gr. / 6 oz – 227 gr. / 8 oz. lukewarm water
  • 28 gr. / 1 oz. butter
  • 1 large egg
  • 418 gr. / 15 oz. all purpose flour
  • 49 gr. / 2 oz. sugar
  • 1 ¼ tsp salt
  • 1 tbsp instant yeast
  • 1 egg + 1 tbsp water (optional)
  • Poppy seed (optional)
Marinade for the Portobello Mushrooms (for 6 large mushrooms)
  • 1 cup olive oil
  • ¾ cup balsamic vinegar
  • 1 ½ cup breadcrumbs
  • 3 tsp dried basil
  • 3 tsp dried thyme
  • 3 tsp onion powder
  • 1 ½ tsp ground ginger
  • Salt and Pepper
Warm Spinach Sauce (for 6 burgers)
  • 3 tbsp olive oil
  • 1 onion, chopped
  • 1 garlic, minced
  • 5 tomatillos, cut in half
  • 2 cups spinach, washed and cut
  • ½ cup parmigiano reggiano
  • 1 cup chicken stock
  • ⅔ cup Greek yogurt
  • ½ tsp Italian herbs
  • 1 tbsp sugar
  • ¼ tsp ginger
  • ½ tsp cumin
  • ¼ tsp cardamom
  • 2 tbsp flour
  • 6 Portobello mushrooms
Instructions/ Εκτέλεση
For the Bread Rolls (makes 6)
  1. Put everything in the mixer plus the 170 gr. / 6 oz.of water and mix with the hook in slow gear.
  2. If you see that the dough needs more water start adding 1 tbsp at a time while the mixer is kneading it.
  3. When the dough starts gathering around the hook then you know it’s ready.
  4. Continue to knead for 10 to 15 minutes.
  5. Flour a big bowl and put the dough on it.
  6. Cover it with a towel and let it rise for an hour.
  7. Gently deflate the dough and divide it into 6 pieces.
  8. Put a cooking paper on a baking sheet and brush with olive oil.
  9. Place the buns, cover them again with the towel and let them stand for another hour. In the meantime take an egg whisk it with a tbsp of water.
  10. Preheat oven to 175° C / 350° F.
  11. When the buns rise after the one hour, brush them with the egg mixture and throw poppy seed (optional).
  12. Bake for 12 to 15 minutes, or until they get a nice golden color.
  13. A piece of advice: go slow with the water.
  14. I used more than 170 gr. / 6 oz. I do not know exactly how much approximately 2 to 3 tbsp more.
Warm Spinach Sauce (for 6 burgers)
  1. In a skillet pour the olive oil.
  2. Throw the onion and garlic and sauté them in medium heat until they are soft.
  3. Add the flour and herbs and stir for couple of minutes.
  4. Pour the chicken stock and continue to stir until the sauce thickens.
  5. Add the spinach, parmigiano and tomatillos and stir gently.
  6. Pour the yogurt and remove from fire.
For the Portobello Mushrooms (for 6 large mushrooms)
  1. In a bowl mix the olive oil and vinegar.
  2. Remove the stems from the mushrooms.
  3. Pour this batter over the mushrooms and let them marinade for half an hour while you make the sauce.
  4. After half hour mix the breadcrumbs with the herbs.
  5. Remove the mushrooms from the marinade and roll them on the breadcrumbs to cover them.
  6. Preheat oven to 200° C / 400° F.
  7. Place them on a baking pan with their stem part looking up.
  8. Bake for about 15 minutes and then flip them and continue to bake them for another 15 minutes or until they become soft.
Assembly
  1. Cut the buns and add lettuce and tomato slices.
  2. Place the Portobello mushroom and the sauce and cover with the other half of the bun.
Notes/ Σημειώσεις
Recipe for the buns adapted from King Arthur. Other recipes from internet and personal inspiration
Recipe by Culinary Flavors at http://www.culinaryflavors.gr/portobello-burgers/