I tried the crumbed mushroom salad when I was dinning at a steak house a while ago. It was served as a vegetarian meal and I was quite surprise how nice it tasted. (only if you like mushroom) The restaurant used button mushroom and I gave it a change using portabello, the giant mushroom. The mushroom is very meaty so you don't need a lot of it. It goes nicely with the pine nuts and salad. What a way to have the fungus! And the burger, I don't think burger franchise will make enough money if they don't sell pork burger in Hong Kong. Many Chinese prefer pork than beef in their diet but you can hardly find a place selling pork burger in Australia. You can see the cultural differences from that point of view.
Pork Burgers with Caramelised Onion and Crumbed Mushroom Salad
4 burger buns
250g pork mince
1 slice of stale bread
1 large onion
1 tablespoon soy sauce
1/4 teaspoon salt
1/2 teaspoon sugar
2 teaspoon corn flour
freshly cracked black pepper
1 tablespoon balsamic vinegar
1 tablespoon extra sugar
Crumbed Mushroom Salad:
2 portabello mushroom, thickly sliced
1 egg, beaten
1/2 teaspoon parmesan cheese powder
80g leafy mix
1/4 red onion, sliced
1 tablespoon pine nuts
2 tablespoons olive oil
2 tablespoons balsamic vinegar
salt and pepper
- Cut the bun and spread with butter. Set aside.
- Soak the stale bread with some water and mesh into the mince. Add in 1/4 cup finely chopped onion, salt, soy sauce, sugar, corn flour and pepper. Mix well with your hand to form 4 patties and crumb them with breadcrumb.
- Mix the cheese powder into 1/2 cup breadcrumb and crumb the mushroom with egg then set aside.
- Heat enough oil in pan and cook the petties and mushroom until cooked and golden colour.
- Then cook the rest of the onion, sliced till it is soft. Add the balsamic vinegar and extra sugar to it until it is caramelised.
- Put some leafy mix at the base of the bun, top with the meat patties, caramelised onion and BBQ sauce.
- Mix the olive oil and vinegar with salt and pepper. Pour over to the mushroom salad. Serve the burgers with salad.