Portobello Banh Mi Burgers + Wasabi Slaw
Well…..our weekend has been thrown for a loop and we’re rolling with it. We had lots of fun plans - movie date + time outside + run club + a cider release. But sweet Jordan is sick, so we’re hunkering down. Luckily he does not have covid + he does have an appetite, so I’m diving head first into whipping up some fun weekend meals to both lift his spirits and keep me busy here at home. Selfishly, I am so happy he does have an appetite because lord knows a chicken noodle soup weekend situation ain’t it.
Jordan LOVES a banh mi. I highly enjoy one, but I’ve never eaten one at 9am, which I’ve seen him to do, so I put it on the list of things he loves. These Portobello Banh Mi Burgers + Wasabi Slaw were a huge hit for my veggie loving husband. And these burgers have it all from a veggie perspective - fresh crispy veggies + pickled veggies + roasted veggies. A true trifecta of veggies, all smashed together between the most delicious brioche pieces. But the twist - a true Asian flavor sponsored by sriracha, wasabi, and the flavor trifecta of garlic, scallion, and ginger. Spice layered in every bite. Fresh jalapeños + a sriracha aioli on the sandwich, and a heft amount of wasabi in the slaw dressing. Not too hot, but a subtle heat in every bite. It satisfied my liking for a little heat + left my “order everything extra spicy” very happy as well. A perfect burger night at home (minus Jordan not feeling so great), but it was so fun to have a classic burger + slaw moment with an Asian twist.
Secret ingredient: crispy veggies
This banh mi burger is so perfect balanced + easy to make, and the best part it is truly packed with cold + crisp veggies. Your toppings include sliced jalapenos, sliced cucumbers, + fresh cilantro. Undressed + just fresh veggies piled high on a roasted portobello, and damn it’s good.
The one prepared ingredient - pickled carrot + daikon. Just a simple quick pickle with an easy mix of rice wine vinegar (going along with the Asian vibe), sugar, and the veggies. The hardest part is match-sticking the veggies, but it’s worth it. These pickled veggies are a needed tangy components with all the crispy veggies + creamy aioli, and they’re just a fun little addition to the burgers.
The key is to dry out the portobello
This burger is equipped with (what I consider) a burger essential - a brioche bun. Soft + pillowy + buttery buns - and everything else needs to come correct. They start slightly toasted with a light slather of the sriracha aioli, and then piled high with all the fresh, pickled, + roasted veg - this sandwich truly has it all.
Mushrooms are juicy, and a juicy shroom just ain’t the vibe when you’re trying to eat it sandwich style. Here’s the trick - 400 degree oven + 12 minutes on each side. It’s that simple. The shroom will still be a little moist, but dried out enough to hold up with the aioli + crispy veggies + the soft brioche bun.
Wasabi slaw is everything
The wasabi is loaded in the dressing - a creamy mixture of mayo + vinegar + wassbi. All together it provides the most subtle + balanced wasabi heat - you can certainly taste it in every bite but the heat won’t wreck you. And that’s the perfect balance, right?
We’re keeping it largely plant based at our house, but it’s burger season and I want it to feel like it. With that said, we’re pretty big on keeping processed meat-free substitutes out of our house. It’s what works for us, and for this “burger” with a banh mi flare, a straight up portobello was perfect. An ideal sandwich that gave a big-time burger vibe. It was messy, loaded, and flavorful - all the things a good burger should be carried into this recipe, and proof that you can make something really delicious out of straight up veggies.
For the pickled veggies
1/2 c. sugar
1 c. rice wine vinegar
1 c. water
1 tsp salt
2 large carrots, cut into match-sticked
1 hunk of daikon, cut into matchsticks
For the portobello burgers
Portobello mushrooms (1 for each person eating)
1 tbsp EVOO, brushed over all sides of the portobello
Salt + pepper
1 tsp fish sauce
1/4 c. mayo
2 tbsp sriracha
1 tsp chili garlic sauce (optional + added for extra spice)
1 cucumber, thinly sliced
1 jalapeno, thinly sliced
For the wasabi slaw
3/4 c. mayo
3 tsp rice wine vinegar
3 tsp wasabi
1 tsp granulated sugar
1 tsp salt
fresh cracked black pepper
1 head of Napa cabbage, thinly slice (cut off the end + slice across the diameterof the cabbage)
1 bag of snow peas, sliced
1 bunch of scallion, thinly sliced
Sesame seeds or other sesame seasoning (like everything bagel seasoning)
Start by making the pickled veggies. Add the sugar. vinegar, water, + salt to a saucepan and bring to a boil. Stir gently, and boil until sugar is dissolved. Let the mixture boil gently for 3-5 minutes, and then remove from the heat. Shove the carrots + daikon in a large mason jar, and pour the hot vinegar mix over - filling the jar. Seal the container + place in the fridge for at least 2 hours.
Next make the coleslaw. Whisk together the wasabi, mayo, rice wine vinegar, and sugar in a small dish, whisking until you have a silky smooth dressing. Set aside. Place the cabbage, snow peas, and scallions in a large mixing bowl. Drizzle the mayo dressing over the top, and add in a pinch of both salt + pepper. Mix to coat all thee veggies with the dressing. Add in a sprinkle of the sesame seasoning, mix again, cover, and set in the fridge until you’re ready to eat.
Move to making the portobellos. Preheat the oven to 400. Cut a shallow x on the top of each portobello. Brush both sides with a light drizzle of EVOO + lay gill side down on a foil lined backing sheet. Bake for 12 minutes, flip, sprinkle with salt + pepper, and sprinkle with the fish sauce. Bake another 10-12 minutes. As the portobellos cook, mix the mayo, sriracha, + chili garlic sauce to make the sriracha mayo. Place in the fridge until ready to assemble burgers. Add the buns to the pan, cut side up, and bake an additional 2-3 minutes.
As the portobellos cool, quickly make the sriracha aioli. Mix the mayo, sriracha, + chili garlic sauce in a small dish and set aside.
To assemble the burgers, slather both sides of the toasted buns with the sriracha aioli. On the bottom bun, add a scoop of the pickled veggies, and place the portobello right on top. Add the fresh cucumbers + jalapeños + cilantro onto the portobello, and smash together with the top bun. Smash down + serve with a scoop of the slaw, and you’re set.