Mushroom Burgers with Homemade Brioche Buns – Good Catch

Recipe courtesy of Helen / @astepfullofyou

To make the buns, in a medium bowl combine water, milk, yeast and sugar. Stir and let sit 5-10 minutes, until mixture gets foamy.
In a large bowl, combine flour and salt. Slowly stir in melted butter and yeast mixture. Using a mixer or your hands knead the dough until smooth. Cover with a towel or plastic wrap and let rest until doubled in size, about 1 hour.
Meanwhile, make the mushrooms. Add olive oil to a medium saucepan set over medium heat. Add garlic and butter and cook for about 1 minute, until fragrant. Add the sliced mushrooms, salt and pepper to taste. Cook for another minute, then stir in vegetable broth. Simmer for 1-2 minutes, until the vegetable broth has cooked off. Remove from the heat and transfer to a bowl.
When the brioche dough has doubled in size, dust a work surface with flour. Scoop out dough onto surface and knead until smooth. Divide into 4 portions. Roll each piece into a smooth, round ball and place on a sheet pan. Repeat with remaining dough and let balls rest for 30 minutes.
Preheat oven to 390°F. Brush buns with the maple syrup and sprinkle on with some sesame seeds (optional). Bake for 13-15 minutes or until the buns are lightly golden brown. Cool completely before slicing.
Cook plant-based fish burgers according to package directions, until lightly crispy.
To assemble burgers, slice buns in half. To each bun bottom, layer lettuce, burger, hot sauce, mushrooms, cucumber, tomato, onion and microgreens. Add top and serve.

Mushroom Burgers with Homemade Brioche Buns

Preparation2 hours
Cook Time 20 minutes
Serves 4

INgredients

For Brioche Buns

1 cup warm water
½ cup unsweetened plant-based milk of choice, warmed
3 teaspoons active dry yeast
1 tablespoon sugar
4 ½ cups all-purpose flour
1 teaspoon fine sea salt
5 tablespoons unsalted plant-based butter, melted
¼ cup maple syrup, optional for brushing
Sesame seeds, optional for topping

For Garlic Mushrooms

1 tablespoon olive oil
3 cloves garlic, thinly sliced
1 tablespoon unsalted plant-based butter
1 pound mushrooms of choice, sliced
Salt and pepper to taste
¼ cup vegetable broth

For Burgers

2 packages Good Catch® Classic Style Plant-Based Fish Burgers
1 small head lettuce, leaves separated
Hot sauce, optional
2 Persian cucumbers, sliced
2 to 3 tomatoes, sliced
¼ cup sliced red onion
Microgreens, for topping

Instructions

Recipe courtesy of Helen / @astepfullofyou

To make the buns, in a medium bowl combine water, milk, yeast and sugar. Stir and let sit 5-10 minutes, until mixture gets foamy.
In a large bowl, combine flour and salt. Slowly stir in melted butter and yeast mixture. Using a mixer or your hands knead the dough until smooth. Cover with a towel or plastic wrap and let rest until doubled in size, about 1 hour.
Meanwhile, make the mushrooms. Add olive oil to a medium saucepan set over medium heat. Add garlic and butter and cook for about 1 minute, until fragrant. Add the sliced mushrooms, salt and pepper to taste. Cook for another minute, then stir in vegetable broth. Simmer for 1-2 minutes, until the vegetable broth has cooked off. Remove from the heat and transfer to a bowl.
When the brioche dough has doubled in size, dust a work surface with flour. Scoop out dough onto surface and knead until smooth. Divide into 4 portions. Roll each piece into a smooth, round ball and place on a sheet pan. Repeat with remaining dough and let balls rest for 30 minutes.
Preheat oven to 390°F. Brush buns with the maple syrup and sprinkle on with some sesame seeds (optional). Bake for 13-15 minutes or until the buns are lightly golden brown. Cool completely before slicing.
Cook plant-based fish burgers according to package directions, until lightly crispy.
To assemble burgers, slice buns in half. To each bun bottom, layer lettuce, burger, hot sauce, mushrooms, cucumber, tomato, onion and microgreens. Add top and serve.