“The Mission” Burger
The Mission Burger
Courtesy The Mission
Togarashi aioli
Ingredients
- 5 yolks
- 25 grams togarashi spice
- 45 ml Soy sauce
- 45 ml Lime juice
- 30 ml Mirin
- 1.25 litres Canola oil
- 210 grams white miso paste
Method
- In a food processor combine yolks, togarashi spice, soy sauce, lime juice and mirin.
- With the motor running slowly emulsify the canola oil into the mixture.
- Once all the oil in emulsified transfers mixture to a stainless steel bowl and whisk in white miso paste.
- May need to adjust consistency with a little bit of cold water.
Mushroom ragout
Ingredients
- 100 grams Sliced mixed mushrooms (Button, cremini, shiitake, shemiji, king oyster, hedgehog)
- 2 grams Finely diced shallots
- 2 grams Minced garlic
- 30 ml red wine jus
- 30 grams taleggio cheese
- Pinch of herbs – Parsley and chives
- Sherry vinegar to taste
Method
- Sautee mushrooms on high heat till well caramelized.
- Turn heat down to medium and add shallots and garlic.
- Once shallots and garlic have sweated off, deglaze pan with jus.
- Add in taleggio cheese and remove from heat.
- Let cheese slightly melt, add herbs and sherry vinegar.
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