If you want to add a ton of lip smacking umami to your burger look no further than a handful of mushrooms…and an egg doesn’t hurt either too!
The mushrooms here are sautéed in a little canola oil for about 10-15 minutes until they start to wilt and shrink. From there I add 2-3 tablespoons of Kikkoman Teriyaki Sauce and Marinade. I tend to add a tablespoon, cook for a few minutes, add another, cook, and so on – to create a lacquered, caramelized finish.
The burger patty featured here is also from Beyond Meat – see our review here.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!