Smersh Burger Recipe
Preferred by the notorious rosa klebb, this burger keeps her counter-espionage agents like grant, fit and trim. Plant-based patty, lettuce, tomato, pickled onion, portobello mushroom, and avocado crema on a potato bun. Served with a side of tzatziki.
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Ingredients
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Burger Components
Tzatziki (Side)
Method
Burger Components
Quick-pickle red onion (make first)
Thinly slice 1/2 red onion. In a small heatproof bowl combine 1/2 cup white vinegar, 1/2 cup water, 1 tsp sugar and 1/4 tsp kosher salt. Stir until sugar dissolves. Add sliced onion, press under liquid, and let sit at least 15 minutes (up to an hour) at room temperature; refrigerate if holding longer.
Prepare avocado crema
Halve and pit the avocado; scoop flesh into a small bowl. Mash with 3 tbs Greek yogurt, 1 tbs fresh lime juice, 1/4 tsp salt and 1/4 tsp black pepper until smooth but slightly textured. Taste and adjust salt/lime. Reserve in fridge until assembly.
Season portobello mushrooms
Wipe 2 portobello caps with a damp towel and remove stems. Brush caps with 1 tbs olive oil mixed with 1/2 tsp garlic powder, 1/4 tsp smoked paprika and 1/4 tsp salt. Set aside.
Cook mushrooms
Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tbs butter (or vegan butter). Once foaming, place mushroom caps gill-side down and cook 3-4 minutes until browned. Flip and cook another 3 minutes until tender and juices evaporate slightly. Remove and keep warm.
Cook plant-based patties
Pat patties dry with paper towel if needed. In the same skillet over medium heat add 1 tbs olive oil. Combine remaining 1/2 tsp garlic powder, 1/4 tsp smoked paprika and 1 tbs soy sauce; brush or rub onto both sides of patties. Cook patties per package directions or ~3-4 minutes per side until nicely browned and heated through. If using frozen, ensure cooked to package instructions. Transfer to plate and tent with foil.
Slice tomato and assemble lettuce
Slice tomato into 4 even slices. Pull 1-2 leaves of romaine/butter lettuce per burger and pat dry.
Assemble burgers
On bottom bun, place 1-2 lettuce leaves, then a cooked plant-based patty, one portobello cap halved if desired (or one whole cap on the patty), a tomato slice, a few rings of quick-pickled red onion (drain before using), and a generous dollop (about 1 tbs) of avocado crema. Top with bun crown and press lightly. Repeat for remaining burgers.
Tzatziki (Side)
Prepare cucumber: finely grate 1/2 cucumber, place in a clean towel or paper towels, and squeeze out excess moisture until mostly dry.
Mix tzatziki: In a small bowl combine 1 cup Greek yogurt, the grated & drained cucumber, 1 minced garlic clove, 1 tbsp chopped fresh dill, 1 tsp lemon juice, 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Stir until incorporated. Taste and adjust seasoning. Chill at least 10 minutes to let flavors meld.
Serve: Spoon tzatziki into a small ramekin and serve alongside the Smersh Burger. Offer extra avocado crema and pickled onions on the side if desired.