Mushroom Smash Burgers
By Joe
Source: NYT Cooking.
Meaty portobello caps are smashed and melted with tangy Cheddar under a weight until gorgeously caramelised. Fresh lettuce, tomato and classic sauces complete these hefty, satisfying mushroom sandwiches.
Always check the labels of the products you use.
Method
- 1
Prepare. Mix 60 ml neutral oil, 1 tsp onion powder, ½ tsp fine salt and ¼ tsp ground black pepper in a small bowl.
- 2
Coat. Score an X in the top of each of the 4 large portobello mushroom caps and coat all over with the oil mixture.
- 3
Cook. Heat one heavy frying pan over medium-high, add the caps and set the foil-wrapped second heavy pan on top; turn every 2 min.
- 4
Press. From about 4 min in, press down on the top pan periodically whilst turning for 8-10 min total until the caps are browned and thin, lowering the heat if they char, adding 1 tbsp more oil if dry.
- 5
Melt. Turn heat to low, lay 4 slices of mature Cheddar on top, cover with a lid or tray for 1-2 min until melted.
- 6
Assemble. Put 2 caps in each bun and divide the 2 lettuce leaves, sliced tomato and 4 tsp mayonnaise, ketchup and/or mustard between the buns.
Storage
These are best served immediately, but leftover patties can be refrigerated for up to 2 days and reheated gently under the grill. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Free sugars
4.4 g per serving
8.8 % of the 50 g daily maximum · 17.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 2 large heavy (cast-iron) frying pans
- foil
- small bowl
- tongs
- lid or baking tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 633 kcal |
| Protein | 17.5 g |
| Carbohydrate | 35.5 g |
| of which sugars | 6.7 g |
| of which free sugars | 4.4 g |
| Fat | 47.4 g |
| of which saturates | 10.9 g |
| Fibre | 2.5 g |
| Salt | 2.94 g |
Protein per 100 kcal
2.8 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
