Teriyaki mushroom and egg burger

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.

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