It’s Grilling Season!!
Time to bust out the grill (or grill pan for us apartment dwellers) and try a new burger creation. Since mushrooms seem to be the talk of the town this quarantine season, I’m bringing my Portobello Shrimp Burger. Simple but Magnifique! Top with some ‘quarantine pickles’ and vegan mayo, all on a fresh baked roll. (Contact @Themediblist additional recipes)
1/2 pound peeled and deveined shrimp
2 medium/large Portobello caps
1 tablespoon Aged Balsamic Vinegar (RSO infused if you want the twist)
2 teaspoon cracked black pepper
1 teaspoon sea salt
1 teaspoon corn starch
Mince mushroom and shallot.
Saute shallot until slightly translucent.
Add mushrooms until they reduce and give off most of their liquid.
Drizzle in the balsamic vinegar and add the salt and pepper then mix well.
Sprinkle in cornstarch and mix again.
Remove from heat and let cool to room temp.
Once the mushrooms have cooled, take the shrimp and dice it.
Add cooled mushrooms and continue to chop until you have a fine mince.
Form in patties, wrap tightly with plastic wrap and let them sit in the fridge to set for at least 20 minutes.
Heat small amount of oil in skillet over medium high or fire up that grill. Cook burger on both sides anywhere from 3-5 minutes depending on thickness.
Top with pickled salad and vegan 'mayo', serve on a fresh baked bun or roll.
Recipe By Chef Josh