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, professional food writer and long time eater. You can find my writing at places like Gastronomic SLC, Visit Salt Lake, The Salt Lake Tribune, Utah Stories, Utah Now Online and many others.
As well as writing extensively about restaurants for more than fifteen years, I’m endlessly curious about that product on the shelf. Is it any good I wonder? If you’re like me, wonder no more. Follow along on Instagram too!