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“The Mission” Burger

BT Calgary | posted Tuesday, Jan 19th, 2016

The Mission

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

  1. In a food processor combine yolks, togarashi spice, soy sauce, lime juice and mirin.
  2. With the motor running slowly emulsify the canola oil into the mixture.
  3. Once all the oil in emulsified transfers mixture to a stainless steel bowl and whisk in white miso paste.
  4. 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

  1. Sautee mushrooms on high heat till well caramelized.
  2. Turn heat down to medium and add shallots and garlic.
  3. Once shallots and garlic have sweated off, deglaze pan with jus.
  4. Add in taleggio cheese and remove from heat.
  5. Let cheese slightly melt, add herbs and sherry vinegar.
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