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Prepare the Herb Mayo

  • Shallot, minced 0.5 cup
  • Garlic, minced 0.25 cup
  • Thyme, fresh, chopped 0.25 cup
  • Oregano, fresh, chopped 0.25 cup
  • Black pepper, ground

Prepare the Miso Mayo

Prepare the Burger

  • Shiro miso
  • Herb Mayo, prepared 1.25 cup
  • Miso Mayo, prepared 10 oz
  • Portobello mushroom caps, gills removed 10 each
  • Smoked Gouda cheese 10 slices
  • Dijon mustard 0.5 cup
  • Tomato 10 slices
  • Scallions, thinly sliced on a bias 1.25 cup
  • Purple cabbage, thinly sliced 1.25 cup
  • Hamburger buns, toasted 10 each
  1. Prepare the Herb Mayo

    • Combine all ingredients. Reserve refrigerated.
  2. Prepare the Miso Mayo

    • Whisk together ingredients until smooth. Reserve refrigerated.
  3. Prepare the Burger

    • Generously brush both sides of the Portobello caps with Miso Mayo. Grill to desired doneness and top with cheese.
    • Spread Dijon on top bun and Herb Mayo on bottom bun. Build burger with remaining ingredients.
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