This burger is in fact inspired by the one I had at Grub Bistro at Bishan Park. Ate the burger there once and feel in love with it. Grub Bistro's serving comes in a regular size, whereas mine is a mini version because I prefer mini burgers which look so dainty and cute. Anyways, I ate 2 mini burgers at one go, so the calorie still added up -_-
Since I wanted mini burgers, the porbello mushroom I bought was medium size (about 2.5"), not those huge ones (4") or mini ones (1.5"). Got them at Sheng Siong supermarket; noticed that only Sheng Siong carries this particular size I wanted which matches the size of a tomato slice.
I also made my own burger bun in mini-size (using 65°C tangzhong method) so everything was matchy-matchy. If you don't want to make your own burger buns, can also buy those mini butter rolls or whole-meal buns by Gardenia and Sunshine. Those are about the same mini size too.
Needless to say, I love these mini portobello mushroom burgers so much! Love the combination of soft, fluffy bread with meaty, juicy portobello mushroom and the crunchy and refreshing vegetables. The taste of vinegar-based marinate with feta cheese and Japanese mayonnaise also complemented each other perfectly. After chomping 2 burgers at one go, I felt like eating more :p Good news is, I can always make them at home easily, without having to travel all the way to Bishan Park to satisfy my craving :)
Homemade mini burger buns
(recipe from 65°C汤种面包 by Yvonne C.)
- 100g bread flour
- 500g water
- In a heavy bottom pot, combine bread flour with water until well-mixed.
- Heat the mixture over medium-small fire, stirring continuously.
- Cook the mixture till 65°C (mixture will become thicker and gluey and visible lines will appear).
- Remove pot from heat, cover the top of the tangzhong mixture with clingwrap (to prevent drying out) and let the mixture cool completely before use.
- 210g bread flour
- 56g plain flour or cake flour
- 20g milk powder
- 42g caster sugar
- 1/2 tsp salt
- 6g instant dry yeast
- 30g egg
- 85g water
- 84g tangzhong
- 22g unsalted butter
- Egg wash, sesame seeds, melted salted butter
- Combine bread flour, plain flour, milk powder, caster sugar, salt and dry yeast into a mixer bowl. Avoid putting the yeast together with the sugar and salt.
- Add egg, water and tangzhong into the mixer bowl. Start mixing the ingredients on low speed (using the dough hook).
- Once ingredients are combined, increase mixer speed to medium.
- Once gluten forms, add the butter.
- Knead the dough at medium speed until dough is elastic and smooth. (dough will leave the sides and bottom of bowl). To test if dough is ready, take a small piece of dough, stretch outwards into a rectangle. Dough will be elastic and translucent. When the dough breaks, the hole will be jagged.
- Tuck the dough neatly into a ball and place the dough into a large well-oiled bowl. Cover the bowl with clingwrap and leave to proof at room temperature for 40-60 mins or till dough doubles in size (in Singapore, room temperature is about 28 to 30 degree celsius with 70-80% humidity).
- To check if dough is proofed, coat forefinger with flour and stick into middle of dough and remove, if the hole remains, the dough is sufficiently proofed.
- Cut and weigh dough into desired sizes (Dough weight is about 540g. I made 4 mini burger buns about 38g each and the remaining dough made into sausage buns). Let dough rest for about 10 mins.
- Shape the dough into desired shapes (ball for burger/add filling and close for other buns) and let dough proof for another 40-60 mins.
- About 20 mins before dough is ready, preheat oven (top and bottom heat) at 180 degree celsius.
- Brush the buns with egg wash, sprinkle with some sesame seeds and bake the buns for about 12 to 15 mins at 180 degree celsius.
- When buns are baked, remove from oven and brush lightly with melted salted butter.
Portobello mushroom burger
(recipe reference: http://www.mayoclinic.org/healthy-living/recipes/grilled-portobello-mushroom-burgers/RCP-20049669)
Marinate for mushroom
- 2 portobello mushroom (medium size)
- 2 mini burger buns (homemade or store-bought)
- 4 cubes feta cheese
- Coral lettuce, Japanese cucumber, tomato
- Japanese mayonnaise
- 3 tbsp balsamic vinegar
- 4 tbsp water
- 1 tsp sugar
- 1 clove garlic, finely minced
- 1/8 tsp parika
- 1 tbsp olive oil
- Clean mushrooms with a damp cloth and remove the stems. Place on a dish bowl, gill side up.
- Combine the ingredients for the marinate and drizzle the marinate over the mushrooms.
- Cover the bowl and marinate the mushroom in the fridge for 1 hour, turning the mushrooms once.
- Lay a piece of aluminum foil over the wire mesh of Air Fryer, and fry the mushrooms for 10 mins at 180 degree celsius, turning over once. When turning, baste the mushroom with marinate to prevent drying out.
- Alternatively, place the mushrooms in a Happy Call frying pan and fry over small heat for about 6-8 mins, turning over once. When turning, baste the mushroom with marinate to prevent drying out. *** The mushrooms cooked using direct fire (HCP) will shrink a little, whereas using Air Fryer retains the size.
- To combine, half the 2 burger burns and lightly toast them in Air Fryer for 2-3 mins at 160 degree celsius. Once ready, spread some salted butter over the burger buns.
- Place 1-2 leaves of coral lettuce on the bottom halves of the buns, top with cucumber and tomato slices. Next, crumble the feta cheese on top of the tomato slices, follow by the portobello mushroom, gill side down. Drizzle some Japanese mayonnaise over the mushroom. Top with burger bun. Serve immediately.
I also made Yuzu Mint Soda to go with the burger. This drink is also inspired by the one sold at Grub Bistro :p
In a glass combine Japanese yuzu honey (or Korean Citron tea) with soda water, lots of ice cubes and 5-6 mint leaves. A refreshing drink, so quick and easy and absolutely perfect for our hot and humid weather :)
This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe