This oozy truffle mushroom cheese burger is for those who are prepared to get slurpy and dirty. Whoever said veggies are bland will be running for their money after they try this oozy burger. Even better, there’s minimal graft involved.
This dish can easily be whipped up in the kitchen, or is a great meat-alternative for those summer BBQ’s. We created a really simple and refreshing salsa for the bun. However, if you’re craving something a bit creamier and richer, our guacamole sauce would also work beautifully. (Find the recipe here Oozy Cheese Fondue Chickpea Burgers with Guacamole)
We realised not everyone has truffle oil stocked up in their cupboard, and it’s honestly not a necessary addition. But if you can get your hands on this jewel of an oil, it’ll 100% take your mushroom cheese burger to the next level. Enjoy!
2 large portabello mushrooms
1 seeded bun
1 bunch of rocket
2 slice of edam cheese
2 tomatoes diced evenly, seeds removed
1/4 red onion finely diced
2 tsp lemon juice
1 tbsp finely chopped parsley
1/2 tsp sugar
1 tsp truffle oil
1 tbsp olive oil
1 onion ring
- Combine the truffle oil, tomato, onion, sugar, lemon juice and parsley to make the salsa and set aside
- Cut the bun in half and toast each side.
- Season the mushrooms and place in a heated oiled pan, seering the mushrooms for roughly 3 minutes each side.
- Once that ‘shroom is nice and juicy, top with a slice of cheese and add a splash of water. Cover, and let the heat do it’s melty-magic.
- Once the cheese has melted, layer the burger as: bottom bun, salsa, rocket, mushroom, cheese, onion, burger and lid.
Hollandaise sauce is one of my personal favourites to make. It’s silky, creamy texture works beautifully with fish, eggs or asparagus. It can also be used as a base for other sauces like the Béarnaise, or for combining with whipped cream for an even lighter richer version.
It can look a little daunting, but honestly once you’ve done it a couple of times you’ll get a feel for the texture, right application of heat and correct taste. It’s this trial and error process that will really teach you how to make the sauce perfectly and help with balancing the three key ingredients.
The below guidelines are a sure fire way to ensure you reach that saucy nirvana when testing for taste and texture.
Too / not Acidic enough? Use less or more vinegar.
Not thick enough? Try whisking for longer (but not too long!) or adding an extra yolk.
Too orange or thick? Incorporate more butter.
I’ll show you two separate methods, the first is the traditional method and the second will use a blender. Both ways will work so it’s just a matter of what feels most comfortable for you.
Method one requires setting up a Bain Marie (Water Bath) and allot of whisking, I prefer this since it allows for more control and doesn’t require cleaning a blender.
Method two requires no heating as the blender naturally cooks the ingredients, this method is also the quickest and most fool proof, it just takes some cleaning at the end!
- 2 Egg yolks
- 1 tablespoon of lemon juice / White wine vinegar (Or use half of each)
- 1/4 block of melted butter
- Gently melt butter in a pan or microwave so it just turns to liquid (Too much heat and the fat will brown)
- Create a Bain Marie taking a pot of boiling water, sitting a glass or metallic bowl over it.
- Combine the yolks with your choice of vinegar, season and begin vigorously whisking with a balloon whisk.
- Very slowly incorporate the melted butter whilst constantly whisking.
- keep incorporating butter until the sauce sits over the back of a spoon without dripping off like water.
- Serve warm or room temperature.
- Gently melt the butter in the microwave or until liquified.
- Add egg yolk, vinegar / lemon juice to the blender followed by seasoning with salt and pepper.
- Begin blending and very slowly pour melted butter into the blender.
- Taste for seasoning and check texture.
Kicking things right off with a Vietnamese classic Beef Pho.
Our version of the dish packs all the punch and flavour as one of those fancy edgy Soho restaurants, but the difference is this one won’t set you back £15.
What I love about this version is it’s very easy, employing some of the fundamental techniques an authentic Vietnamese Pho recipe may include and once you’ve mastered this version you can just submit the stock you buy, use the same spices and vary the ingredients to suit what type you want. Pho is the perfect recipe to get creative with.
The secret here is finding a carton’d, low sodium, liquid and organic (if possible) beef stock that we can then adjust to suit the flavour profile we want… This need not be expensive, any decent supermarket should sell them, we got ours from Wholefoods for around £1.50.
So without further a due here is our super flavoursome, super speedy Tuesday 2hr Pho.
The Authors prescribed vibes for the dish
For the Broth
– 1.5 litre low sodium, liquid beef stock
– 1/2 Onion (Cut in half)
– 3 inch piece of root ginger (sliced whole down the middle)
– 1/4 leek (optional)
– Carrot (optional)
– Lump of rock sugar / Brown sugar (1 – 2 Tablespoons)
– 1 Garlic Clove
– Bunch Coriander stalks
– 1/2 stick of Cinnamon
– 3 Cloves
– Star Anise
– 3/4 Pepper Corns
– Vermicelli noodles
– Frying steak (As thinly sliced as possible)
– Bunch Coriander leaves
– small handful of chopped raw leeks
– 1 Scallion finly sliced into rings
Here you can really go ape, so the rest are optional and just gives it your own spin
– Sesame seeds
– Hot sauce
– Chilli Flakes
– Soft Boiled Egg
– Hoisin Sauce
– Fish sauce
– Chilli Flakes
Take your hard spices and toast until a fragrant aroma is released. If they turn black or white you’ve gone too far, then remove and set aside.
Take onion, garlic and ginger, then put you skillet pan on uber high or, place directly over a gas flame and char the living shit out of them. Not completely blackened all over but just on one side, and only so its just on one surface. This should only take a minute or two, too much charring will leave the broth tasting bitter, we want this to give it a smokey aroma. remove and set aside.
In the same pan, dump your stock into the pan and add onion, leek and carrot. set this to a rolling simmer for 45 minutes.. If you like this stage you can leave going all day, in fact the longer the better but as we already have liquid stock we only need to do it while we prep our other ingredients. This is also the time to add any random bones or lean cuts of cow you may have lying around the house.
Moving on we can begin to prepare all our garnish, so if not already done so, pick the coriander leaves from their stalks and place them into the broth. Then, slice a scallion into thin hoops, bare in mind here that the thinner the better. Slice your beef wafer thin, now I really mean this, the recipe wont work unless your beef is paper thin, so if necessary take the time to sharpen your knife.
Cook your rice noodles as per the packaging, drain and set aside.
Around the 1 hour mark add the ginger, garlic, sugar and hard spices.. cook and infuse these with the broth for 15-20 minutes, be sure to taste as having these in for too long can make the broth overly fragrant, we want it to remain beefy with an overtone of spicy aroma.
Remove items added in step 6 and / or drain liquid.
- Take a bowl and add cold noodles, and wafer thin, raw beef slices. Bring broth to a boil and pour in covering the beef and noodles – By not cooking the beef the liquid will cook the meat to a natural medium rare.. Finally add raw coriander, leek, scallion and any of the optional garnish, enjoy!