Forager's Feast Burger Recipe

Soak shiitakes

Place dried shiitake mushrooms in a heatproof bowl and pour 300 ml hot vegetable broth over them. Let soak for 20–30 minutes until rehydrated. Reserve soaking liquid, strain through a fine sieve and set aside.

Prepare portobellos

Preheat oven to 200°C (400°F). Clean portobello caps, remove stems, and score the gill side lightly. Brush both sides with 1 tbs olive oil and season with 1/2 tsp salt and 1/2 tsp black pepper. Roast gill-side up on a baking sheet for 12–15 minutes until tender. Remove and keep warm.

Pull & braise shiitakes

Drain rehydrated shiitakes (reserve liquid). Using your fingers or two forks, shred the shiitake caps into 'pulled' ribbons. In a large skillet over medium heat, warm 2 tbs olive oil. Add minced garlic and cook 30 seconds until fragrant. Add shredded shiitakes and cook 3–4 minutes. Add 2 tbs soy sauce, 1 tbs maple syrup, 1 tsp smoked paprika, 1 tsp fresh thyme, 1 tsp apple cider vinegar and 100–150 ml of the reserved soaking liquid or vegetable broth. Simmer until liquid mostly evaporates and mushrooms are glossy, 6–8 minutes. Taste and adjust seasoning with up to 1/2 tsp salt and black pepper. Fold in roasted portobello slices, tearing them into chunky pieces to combine. Keep warm.

Toss julienned apple with 1 tsp lemon juice to prevent browning. In a bowl whisk together 3 tbs vegan yogurt, 1 tsp apple cider vinegar, 1 tsp maple syrup, 1 tsp Dijon mustard, 1 tsp salt and 1/2 tsp black pepper until smooth. Add julienned celeriac and apple, toss to coat. Chill for 10–15 minutes to let flavors meld.

Heat vegetable oil in a medium pot to 175°C (350°F) or until a small piece of bread sizzles. In a bowl mix flour, cornstarch and 1/2 tsp salt. Toss thinly sliced onions in the dry mix until well coated. Fry onions in batches, avoiding overcrowding, 2–3 minutes per batch until golden brown and crisp. Remove with slotted spoon to a paper towel-lined tray and season immediately with a pinch of salt. Keep warm and crisp.

Place cut potatoes in cold water and soak 30 minutes to remove starch. Drain and pat very dry. Toss with 1 tbs cornstarch, 2 tbs olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt and 1/2 tsp black pepper until evenly coated. Spread in a single layer on a baking sheet lined with parchment. Bake in a 220°C (430°F) oven for 25–35 minutes, turning once, until golden and crisp. Alternatively, deep-fry at 180°C (350°F) for 4–6 minutes until golden. Season with additional salt immediately after cooking and sprinkle chopped parsley.

Mix vegan mayonnaise and 2 tsp Dijon mustard. Lightly brush bun cut-sides with 1 tbs olive oil and toast in a skillet or oven until golden.

To assemble each burger: spread 1 tbs mayo-mustard on both top and bottom buns. Place a toasted bottom bun, add a generous portion of pulled shiitake and roasted portobello mixture, top with one slice of vegan Applewood cheese so it slightly overlaps the mushroom mound. If desired, warm assembled open-faced under broiler 30–60 seconds to soften cheese. Spoon 2–3 tbs celeriac & apple slaw on top of the cheese, add a handful of crispy onions, optional pickles, then crown with the top bun.

Serve burgers immediately with seasoned fries on the side, garnish fries with chopped parsley. Provide extra crispy onions and pickles on the side if desired.