If you’ve never experienced chowing down on an iconic Mary’s burger and the existential joy that comes at that precise moment, please tell me you do not live in Sydney. If that’s the case then it’s in your very best interest to book a flight to The Emerald City ASAP (even despite the current insane flight inflation) so you can indulge your tastebuds in pure, juicy joy.
Thankfully, for those who aren’t able to visit what may well be Australia’s best burger joint, the angels over at Mary’s have shared the inside scoop on how to create their delish Nashville Hot ‘Shroom Burger at home.
Not one to discriminate against the poor vegans who often miss out when it comes to burger recipe reveals, this Mary’s recipe is not only meat free, but also completely vegan, which is kinda a big dill (sorry, not sorry).
Because nothing good comes easy, the recipe has a few different sections, so grab your apron and settle in as the end results will certainly be worth the effort.
The recipe is broken into six different parts:
- ‘Shroom Patty
- Garlic & Thyme Oil
- Marinade
- ‘Shroom Flour
- Seasoning
- Hot “I Can’t Believe It’s Not” Butter
If you’re anything like me, you hate nothing more than getting flour all over your phone while scrolling through a bloody essay about a recipe when all you want to do is skip to the instructions.
Behold, I present to you a simple and straight forward recipe of how to make Nashville Hot ‘Shroom Burger, so you can spend more time eating and less time reading my mindless drivel. *Chefs kiss*.
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Nashville Hot Shroom Recipe
Makes 6
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Ingredients:
- 6 Flat Mushrooms
- 100gm Table Salt
- 1⁄2 bunch of Thyme 6 Garlic cloves
- 1L Vegetable Oil
- 400ml Soy Milk
- 200gm Silken Tofu
- 30 grams Table Salt
- 250gm SR FLour
25gm Table Salt
200g Smoked Paprika - 200g Habanero Powder
- 50gm Chilli Powder
- 50gm Habanero Powder 100gm Garlic Powder
- 100gm Onion Powder 100gm Black Pepper Powder
- 50g Salt
- 200g Smoked Paprika
- 50g Cayenne Pepper
- 150g Nuttelex Buttery
Dill Pickles sliced 2cm thick
Method:
‘Shroom Patty
- Place ‘shrooms with their stalks pointing up, and gently remove. Set stalks aside for ‘Shroom Salt.
Generously season with ‘Shroom Salt (or regular salt) and add 2tbsp of Garlic and Thyme oil to the inside of the Mushrooms. - Cover with aluminium foil, ensuring to create a seal within which the steam can cook the mushrooms.
Place into a Preheated Oven at 150 degrees for 30 minutes.
Remove, cool and place in marinade until ready to cook burgers. - Reserve the cooking liquid to replace the Worcestershire for the World’s Best Vegan Bloody Mary
‘Shroom Salt (for those who have pre-prepared)
- Pop ‘shroom stalks in the oven at 80 degrees until dried and combine with table salt in a food processor.
Garlic and Thyme Oil
- Strip thyme leaves off the stalk, and blitz with garlic cloves and vegetable oil in a food processor.
‘Shroom Marinade
- Combine and blitz soy milk, silken tofu & salt and reserve for drowning the shrooms
‘Shroom Flour
- Combine all ingredients and store in an airtight container.
‘Shroom Seasoning
- Combine all ingredients and store in an airtight container. Hot “I Can’t Believe It’s Not” Butter
Gently melt “butter” and combine all ingredients
TO ASSEMBLE MARY’S HOT SHROOM BURGER
- Remove the ‘shrooms from the oven tray and dredge in the seasoned flour until well coated. Leave refrigerated for 12 hours.
- Reapply hot flour prior to frying.
- Preheat the remaining vegetable oil saucepan to 170 degrees, ensuring that the oil does not exceed 1⁄3 of the pot.
- Deep fry until golden brown.
- Toast the buns until golden and place the toasted sides up. Place mayo on top and bottom of the buns.
- Place pickles, on the bottom bun.
- Deep fry until golden brown.
- Remove and cover in Hot “Butter”.
- Season generously with ‘Shroom Salt and ‘Shroom Seasoning’
- Place the fried ‘shroom atop the pickles, nestle the top bun atop.
SMASH INTO FACE
