Makes 4
INGREDIENTS
For the tempura batter:
200g plain fl our
400ml water
2 cups ice
4 large portobello mushrooms
2 tsp salt
2 tsp black pepper
4 tbsp cooking oil, plus more for deep-frying
80g unsalted butter, plus more for buttering the buns
¾ yellow onion, sliced
2 cloves garlic, peeled and sliced
200g button mushrooms, sliced
2 tsp fresh thyme
4 burger buns, halved
4 tbsp Japanese sesame dressing*
4 tbsp Japanese Kewpie mayonnaise*
40g mixed lettuce
2 Roma tomatoes*, sliced
80g feta, cubed
*Japanese sesame dressing and Kewpie mayonnaise are available at the Japanese section of supermarkets. The chef uses Roma tomatoes because they’re sweeter than other tomatoes.
DIRECTIONS
1 To make the tempura batter, whisk the fl our, water and ice in a mixing bowl until the ice has melted.
2 Season the portobello mushrooms with the salt and pepper, then coat them with the tempura batter. Deep-fry for 4min until golden-brown. Drain and set aside.
3 Melt the butter in a pan over low heat. Saute the onion for 10-15min until caramelised and golden-brown.
4 In another pan, heat 4 tbsp oil over medium heat. Saute the garlic, button mushrooms and thyme for 5min.
5 Butter the cut sides of the burger buns. Toast them in an oven toaster for 90 seconds or in a pan over medium-high heat for 30-40 seconds each side.
6 Mix the sesame dressing and Kewpie mayonnaise and spread over the cut sides of the buns.
7 Place the lettuce, cooked button mushrooms and tomatoes on the burger bases, then top with portobello mushrooms, caramelised onions and feta. Cap with the burger tops and serve.
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