Roost Burger Recipe

Prepare mushrooms and aromatics

Clean mushrooms with a damp towel and finely chop (or pulse in a food processor in short bursts until rice-sized). Heat 2 tbs olive oil in a large skillet over medium-high heat. Add the diced onion and a pinch of salt and cook 5–7 minutes until translucent and starting to brown. Add the minced garlic and cook 30 seconds until fragrant.

Cook mushrooms

Add the chopped mushrooms to the skillet and increase heat to medium-high. Cook, stirring occasionally, until most moisture has evaporated and mushrooms are browned, about 8–10 minutes. Season with soy sauce, ground cumin, coriander, smoked paprika, allspice, cinnamon, sumac (if using), 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning. Remove from heat and let cool 10 minutes.

Form the mixture

Transfer the cooled mushroom mixture to a large bowl. Stir in chopped parsley, breadcrumbs, flour and the lightly beaten egg. Mix until combined — the mixture should hold together when pressed; if too wet add more breadcrumbs 1 tbs at a time. Chill the mixture 15–20 minutes to firm up, which makes shaping easier.

Shape patties

Divide mixture into 4 equal portions and shape into flat patties about the diameter of your buns (roughly 3–4 inches wide and 1/2 inch thick). Lightly dust each patty with a little flour to help with browning.

Cook patties

Heat 2 tbs neutral oil in a heavy skillet over medium heat. Add patties (do not overcrowd; cook in two batches if needed). Cook until deeply browned and crisp on the first side, 4–5 minutes, then carefully flip and cook another 3–4 minutes until cooked through and nicely caramelized. If using an oven, you can finish in a 180°C/350°F oven for 5 minutes to ensure warmth through the center. Transfer to a wire rack and keep warm while you prepare toum and toast buns.

Prep and initial blend

In a tall container suited for an immersion blender (or in a food processor), add the peeled garlic cloves and salt. Pulse/blend briefly until garlic is evenly minced. Scrape down sides.

Emulsify

With the blender running on low, very slowly stream in the cold neutral oil in a thin steady thread. Alternate briefly with a teaspoon of cold water or a small splash of lemon juice if necessary to help the emulsion form. As the mixture thickens to a pale, fluffy mayo-like texture, slowly add the lemon juice. If the emulsion splits, stop adding oil and add a teaspoon of ice water or lemon juice while blending to bring it back together, then continue streaming oil. Total oil will be about 200 ml; you may use slightly less for a looser sauce.

Adjust and store

Taste and adjust salt and lemon. Transfer toum to a jar and refrigerate at least 15 minutes to meld flavors. Toum will thicken further as it chills. Use within 3–5 days.

Toast buns

Butter or brush the cut sides of the buns with 1 tbs butter or oil. Toast in a skillet or under a broiler until golden and crisp, about 1–2 minutes per side. Keep warm.

Assemble burgers

Spread a generous 1–2 tbs of toum on the bottom bun. Place a warm mushroom shawarma patty on top. Add tomato slice, a few pickled cucumber slices, a little red onion, and lettuce or arugula. Add another small dollop (1 tps) of toum on the top bun or spread as desired. Add hot sauce if you like heat.

Serve

Serve immediately while patties are warm and buns are crisp. Provide extra toum and pickles on the side.