Shroomin' Onion Burger

Slater's 50/50 is having a battle of the burgers. The big showdown is between a vegan and a meat burger topped with sauteed mushrooms, crispy onions, jalapenos and more. You decide which is best.
 

Vegan Shroomin’ Onion Burger

2 umami-marinated Portobello mushrooms
2 cups of vegetable oil
1 cup of soy sauce
1 cup Worcestershire sauce
½ cup crushed garlic
1 yellow onion, peeled and julienned
½ cup rosemary
2 lemons, juiced

2 oz Sautéed mushrooms
3 tbsp vegan ‘butter’ or spread
1 garlic clove, thinly sliced
1 tsp red cooking wine
Garlic salt and pepper to taste

1 oz Caramelized onions
2 tbsp olive oil
1 tsp organic brown sugar

2 oz Vegan crispy onions
1 onion
1 cup of vegetable oil

1 Roasted bell peppers

1 oz Vegan garlic aioli
⅔ cup vegan mayonnaise
2 garlic cloves, minced
1 tsp lemon juice
¼ tsp sea salt
2-4 tbsp water (optional on consistency preference)

5 Pickled jalapeños
¾ cup water
¾ cup distilled white vinegar
3 tbsp white sugar
1 tbsp kosher salt
1 garlic clove, crushed
½ tsp oregano

1 oz Arugula

1 Vegan bun

Burger construction:
Toast vegan bun until golden brown either on a grill or stove top. Spead vegan garlic aioli on top and bottom bun. Place caramelized onions and sautéed mushrooms on the bottom bun. Top with two umami-marinated portobello mushrooms, roasted red pepper, crispy onions, arugula, and pickled jalapeños. Finally, top with the top bun to complete the construction of the burger.

Umami marinade:
Combine vegetable oil, soy sauce, Worcestershire sauce, crushed garlic, yellow onion (peeled and julienned), juiced lemons, and rosemary in a large Tupperware. Place portobello mushrooms in a and close to marinate for 24 hours. Remove mushrooms from marinade and set aside to be grilled.

Umami-marinated portobello mushrooms instructions:
Preheat the grill to medium-high heat. Brush mushrooms with olive oil and evenly sprinkle salt and pepper for taste. Grill mushrooms, smooth side down, covered with grill lid for 6 to 8 minutes, or until tender.

Sautéed mushrooms:
Heat olive oil and vegan ‘butter’ or spread in a large saucepan over medium heat. Cool and stir mushrooms, garlic, cooking wine, garlic salt, and pepper in the hot oil and butter until mushrooms are lightly browned (about 5 minutes). Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes.

Caramelized onions:
In a large non-stick pan, cook onions, butter, olive oil, and brown sugar over low-medium heat. Stir frequently until golden and caramelized (about 30 minutes).

Grilled roasted bell peppers:
Lay bell peppers on their sides on lightly oiled grill rack or stove top pan and roast, turning occasionally with tongs until skins are blackened. (about 10-12 minutes). Transfer to a bowl and then cover and let steam for another 10 minutes. Peel and seed peppers and cut into 1/4-inch-thick strips to add to the burger.

Vegan garlic aioli:
Whisk vegan mayonnaise with minced garlic, lemon juice, and sea salt. It’s optional to add water depending on consistency preference. Season with salt and pepper and chill until ready to serve.

Pickled jalapeños:
Combine water, white vinegar white sugar, kosher salt, garlic, and oregano in a saucepan over high heat. Bring mixture to a boil, stir in sliced jalapeño peppers and remove from heat. Let mixture cool for 10 minutes. Pack peppers into jars using tongs, cover with the mixture, cover, and refrigerate until needed.

Vegan crispy onions :
Evenly slice onions with a grater to ensure that strings are the same size. Pour oil in a large saucepan and set the temperature to high heat. Add onions to the oil and stir frequently to avoid burning the onions on the side. Cook until the onions are the shade of brown you’re looking for (about 5 minutes). Use tongs to pull the cooked onions out of the oil and place in a strainer to drain access oil. Place cooked onions on a paper towel and let cool until ready for burger assembly.


50/50 Shroomin’ Onion Burger

½ lb lean ground beef of choice
½ lb ground bacon

2 oz Sautéed mushrooms
3 tbsp unsalted butter
1 garlic clove, thinly sliced
1 tsp red cooking wine
Garlic salt and pepper to taste

6 oz Crispy Portobello mushroom
½ cup of flour
2 eggs, lightly beaten
¾ cups panko breadcrumbs
salt and pepper to taste

1 oz Crispy onions strings (find at any grocery store)

1 oz Caramelized onions
2 tbsp unsalted butter
1 tsp olive oil
1 tsp brown sugar

1 Roasted bell peppers

2 oz Chipotle mayo (can by premade or prep with ingredients below)
1 cup mayonnaise
2 tbsp finely chopped chives
2 minced garlic cloves
2 tbsp fresh lime juice
1 tsp chipotle chile powder or chipotle hot sauce
Salt and pepper  to taste

1 slice Smoked Gouda cheese
1 oz Arugula
1 Brioche bun

Burger construction:
Toast brioche bun until golden brown either on a grill or stove top. Spread 1 oz of Chipotle Mayo on top and bottom bun. Place patty with caramelized onions and Smoked Gouda cheese on bottom bun. Top with crispy onions, arugula, grilled roasted red pepper, and fried portobello mushroom. Finally, top with the top bun to complete the construction of the burger.

Burger patty:
Place beef and bacon into a large mixing bowl and season with salt and pepper. Mix together until fully combined. Form equal sized patties and place them in the refrigerator between parchment paper to chill while grill warms up. Heat a grill pan over medium-high heat and brush the surface with vegetable oil. Place patties onto the grill pan and grill for 5 to 7 minutes on each side. Remove patties from the grill and set aside for assembling.

Grilled roasted bell peppers:
Lay bell peppers on their sides on lightly oiled grill rack or stove top pan and roast, turning occasionally with tongs until skins are blackened. (about 10-12 minutes). Transfer to a bowl and then cover and let steam for another 10 minutes. Peel and seed peppers and cut into 1/4-inch-thick strips to add to burger.

Sautéed mushrooms:
Heat olive oil and butter in a large saucepan over medium heat. Cool and stir mushrooms, garlic, cooking wine, garlic salt, and pepper in the hot oil and butter until mushrooms are lightly browned (about 5 minutes). Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes.

Crispy portobello mushroom:
Dredge the portobello mushroom in the flour, dip them in the egg, and then into a mixture of panko breadcrumbs and salt and pepper. Place the mushroom on a wire rack on a baking sheet and bake in a preheated oven at 425F oven until golden brown (about 8-12 minutes).

Chipotle mayo:
Whisk mayonnaise with chives, garlic, lime juice, and chipotle chile powder or chipotle hot sauce to taste. Season with salt and pepper and chill until ready to serve.

Caramelized onions:
In a large non-stick pan, cook onions, butter, olive oil, and brown sugar over low-medium heat.  Stir frequently until golden and caramelized (about 30 minutes)