Suspiciously Simple Meat Cheats
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- เผยแพร่เมื่อ 5 ต.ค. 2024
- Double-Double Big Portabella Burger
The Double-Double-Big, Double Bang, Double Trouble Portabella Burger. This is great for a meat-free meal using some big, hearty and meaty portabella mushrooms, garlic seared white button mushrooms and some flavourful slabs of smoked tofu. Seasoned just right, we'll toast and press our way to a deliciously filling breakfast, lunch or dinner that will impress friends and family.
Today’s masterpiece is brought to you in partnership with the Mushroom Council® of course!
www.mushroomco...
dereksarno.com/
Double-Double Big Portabella Burger
(Makes 2 hearty or 4 regular-sized sandwiches)
Ingredients:
4 medium portabella mushrooms
300 g white button mushrooms, thinly sliced
300 g Firm tofu (smoked or regular), sliced lengthwise into quarters
6 Tablespoons neutral flavored oil
2 - 4 Soft buns, ready to be butter toasted
3 Garlic cloves, finely minced
2 Tablespoons, Vegan Butter
2 tablespoons maple syrup
2 Tablespoons Vegan Mayo
2 - 3 Tablespoons BBQ Sauce (your favorite kind)
1 tablespoon dried sage
1 teaspoon granulated onion
1 teaspoon black pepper
salt to taste
Instructions:
Heat a cast iron skillet on medium-high and add about a drizzle of oil to coat the pan until it sizzles when splashed with water. Caution is key here.
Place portabella mushrooms gill-side down. Press firmly with an additional cast iron pan or weighted pan, flipping occasionally, until they develop a dense, meat-like texture, adding a drizzle of water now and then to steam them to perfection. This takes a few minutes. Patience yields taste.
Near the end of cooking, add the butter pad and cook to melt, then season the mushrooms with granulated onion, sage, salt and pepper. Glaze one side of the mushroom with a drizzle of maple syrup and set them aside on a baking sheet.
Warm the oven to 400 F (200 C) using convection settings, or a touch longer if you're baking the old-fashioned way.
Use the same pan to cook the white button mushrooms and garlic, pan roasting them for 5 - 10 minutes. Add a splash of water or feel free to add wine or broth here, sear until they're golden brown and form crispy edges, dust with salt and pepper to season.
Sear the tofu slabs in the same pan, giving them 2 - 3 minutes on each side to develop a crisp golden exterior. Sprinkle with seasoning, then place them to the baking sheet with the portabella mushrooms.
With everything on the same baking sheet place the mushrooms and tofu into the oven for a 10 - 15-minute finale, ensuring everything is piping hot and flavors have melded.
While the oven works its magic, butter toast the buns in the pan face down until they’re golden and crisp to your liking.
It's time to build your burger masterpiece, stacking ingredients in your preferred order and crowning with a dollop of mayo and a generous drizzle of BBQ sauce.
Dive in and savor!
Am I the only one who loves the speeded up chopping?
It mostly just makes me even more frustrated about how slow my chopping is...
I LOVE this method to cook mushrooms 😊 I did it to make gyros 🥙 for my parents when they visited and they can’t stop talking about how good they were ❤ Thank you!
I think I have to stop watching your Videos. Everytime I watch a Video I become hungry and start cooking. I definitely gain weight since I found your Channel a few weeks ago😂 but my dogs are happy because I couldn't eat all by myself they got a little bit more food than normal
Maybe you just need to go on a video diet 😂
ha ha ha ha😂 yep, i have had the same thots, tho im not gaining weight, im just spending more money on food to cook up and i spend MUCH more time in the kitchen😂
😮 i took 2 HUGE BITES, when you pushed that burger in my face
YUMMMMMMM
Have you experimented with red lentil meat? We don't feed the boys soy so we have created lentil meat as an alternative that holds flavor very well. We have used it for burger patties, Ginger beef, orange chicken, burritos, breakfast sausage patties, cabbage rolls, Thai basil chicken and so on.
We soak the lentils in hot water, blend with minimum water, bouillon, onion powder, garlic powder and poultry seasoning, then cook on the stove until thick, then form into patties or spread out on the baking sheet and bake at 325. It can be cooked less for a chewy softer texture or longer time that dries it completely out. Then, when you cook it in the pan, reconstitute with stock and poultry seasoning and cornstarch or tapioca (to crisp up a little for texture) or whatever seasoning you want for whatever purpose you want it for.
An air fryer would really be useful and make it more versatile.
But thought I'd share as you have the chef skills to perfect something like this. We love mushrooms but it's so expensive and lentils are a very economical protein alternative for us.
Both you and Frankie have a very calming effect in the kitchen. Not only will I strive to mimic that, but I aim to make some of your delicious plant-based recipes. I hope to be as chill a chef as you some day! Thanks for sharing and helping the planet 🌎🐸🐾🤗
On January 1st it became three years of being plant based/vegan. Thank you for all of your great videos.
That is awesome!
None of the grocery stores around Dallas ever have smoked tofu, but I can try using some liquid smoke!
Trader Joe’s has smoked tofu in DFW ❤
Another great recipe. I'd add seared red pepper to my sandwich. Thank you for giving us great recipes. Take care, Denise
Add all the things!
Seared red pepper strips and those button mushroom slices in an airfryer for a little crunch...mmmm
I just pressed some oyster mushrooms that other day, which completely changed their flavor. I just picked up some portabellas from the local mushroom farm in Landenberg, PA, so this recipe will be on the menu in the next day or so. Thanks again for another great recipe to try.
Awesome, glad to hear! Thanks for watching
I picked up a cast iron burger press for mushrooms and it works pretty great if you don’t want to manage a second skillet
not vegan but id easily fuck up two of those big time, you guys are so innovative with layering flavors and manipulating textures
There's a bbq restaurant in Kansas City that has a sandwhich very similar to this with an onion ring on it, it is SO good
Sounds great!
I don't like mushrooms too much, but strangely I'm salivating watching this video.
I thought I disliked mushrooms too, but it turns out I wasn't cooking them for long enough. If you cook out all the moisture, they become nice and tender with a deep savoury flavour.
@@Ed_McArdle
Same.
I used to dislike mushrooms until a video like this one peaked my interest and I started cooking them myself.
Turns out I LOVE mushrooms, I just didnt like the soggy, mushy ones someone else cooked for me.
Thank you for this as always! You’ve made the last half of my first year of being vegan so much fun and nutritious.
Excited to see what you do in 2024! 🙌🏾♥️🙌🏾
Amazing. You got this! Thanks for watching.
@@DerekSarnoChef thank you so much 🙏🏾
Congrats on your first year of vegan! Wish you many more
@@Nice-sm5hr thank you so much 🙏🏾
Yup! Another brilliant recipe, not surprising!!! Just add Derek, Frankie and plant based products and a very creative mindset.
Thanking you kindly for all your support!
@@DerekSarnoChef Thank you for supporting the message that all animals deserve kindness and that there are many other alternatives to create delicious food without the cruelty inflicted on innocent and beautiful animals. Thank you for spreading love and compassion thank you for standing strong for your beliefs in making the world a better place
This looks so amazing! Thank you for sharing!!
Thanks for watching!
Just made a version of this and it was better than I could have hoped for. Thanks so much for the vid!
Once again, another perfect recipe! Thank you 🙏. Lovies to Frankie 💜🐾💜
I did that compression while frying with parasol mushrooms last fall, was really good and somehow more healthier than what we usually do with them, which is breading and pan frying.
I have some giant oyster mushrooms I found in the woods at home right now, I'll try this with those!
Derek, I'm about tired of you making all this good food! 😅 You are amazing, and your show is amazing!
Thanks so much!
Why not use panini press for the mushrooms?
Try it! Just be careful that you need some steam !
All I have to say is Wow!! Please keep the delicious recipes coming. Thank you very much!!!
Looks delicious - the maple syrup tip is one we'll be trying out. Great video, thanks!! Hi, Frankie!!🥰
Thanks for watching. Franks says hello in her language
What a luxury meal you have made here!
How do you do it?! Amazing and scrumptious
Yes indeed Mr Sarno. The fire, certainly becomes an interesting way, to enhance a morning. As does the recipe. This, I will make. Well done!
Thanks for watching.
Thanks for the tip on flattening the portobello! I adapted this to be even faster, I skip the tofu and chopped mushrooms and just grill a thick onion patty and jalapeños on a separate pan. So by the time the portobello is done I just slide the onion under, a slice of cheese on top and jalapeños on top of that. Mayo on bottom bun, BBQ sauce on the top. It takes less than 10 min and is so dang delicious.
It depends how you cook them...technically they are neither animal nor vegetable...self defined organisms
Thank you Thank you! 🙏
Thanks for watching.
i gotta get around to trying the double pan squish method. looks tasty!
hello derek , i am watching so many times a lot of vegan channels , but now i found the best , the one and only !!! many thanks from hamburg/germany , all the best for 2024 !!
Awesome, thank you for watching and all the support!
Wow magic, Flambe' without alcohol! Nice touch! Wish I could chop mushrooms and garlic that fast! Once again, looks incredibly yummy! Maple syrup and Portobello mushrooms, who knew? Thanks for the inspiration. Love to Frankie!
Finding anything other than cremini and portobello is impossible in Alaska. Have been using your technique on portobello mushrooms for a while now. Just right for a single serving.
This was my first meal of 2024. Absolutely worth it (and blew the NYE hangover out of the water!).
Finally had this yesterday, with a side of roasted potatoes and salad from our garden. Really nice texture. We love it
Oh gee. That fire was even better than the fire in a pot I had two terms ago in culinary school. Scary the first time it happens.
I’m drooling! 🤤 Smoked tofu is my favorite! Sometimes I find it laced with sesame seeds! Yum!
Hey Chef! Found that Browning stuff online. See it’s used in a Jamaican Black Christmas cake recipe. I’m working on veganizing it. It is ingredient intense! Taking out a second mortgage to finish the shopping list. 😉🤑 It will be my holiday gift to myself. Can’t wait for the challenge of making it. 🍒
Looks really good #mouthwatering 🤤 And Frankie is just adorable! Thank you for sharing this with us, Derek!
Our pleasure!
something about smoked tofu, it does things to me spiritually
It's late night and I just finished a session. Now I'm dying for some of this food :D
Your food is amazing!
I think even meat eaters would love it!
With cooks like you, everyone - not just vegetarians, can eat healthier and better!
I come here for the recipes, but I stay for Frankie.
hahaha i almost skipped over this video because the thumbnail looked like an overly gluttonous meaty breakfast sandwich, glad i stuck it out - great recipe
I've smoked my own tofu before, came out great! Made "burnt ends" with it.
You are mushroom master. Another delicious recipe. Thank you
Hi Frankie ❤
I miss smoked tofu so much! I can’t get it where I live now. Even the health food stores give me the side eye when I ask to special order it. I’m jealous
Yo bro! C'mon stop it! That is the ultimate one.. only Derek. Thak you so much.. NYC One ❤ to you my G
Thanks G!! As always, appreciate your support.
Looks great, Derek. Finally, some mushrooms I can get locally. Woo-hoo! By the way, Canada is the largest producer of maple syrup in the world, way ahead of the USA.
True that - what was I thinking :) i lived close enough. Thanks for watching.
Awesome recipe and looks so darn good 😋 wish still had a gas range as electric don't do it for me sadly 😢 bring on the shrooms 🍄💚
Before this place i had a glass stove top, it still works just gotta be more careful :)
It does @@DerekSarnoChef but gas I feel allows more control of the heat .. kind of on/off time of thing. I just love cooking 🌱 based recipes and find your channel, and what you do, a complete insperation; not to mention Frankie 🐶💚
I notice on most (if not all) of your videos that you stick everything in the oven after cooking it on the stove. What is it that you're getting from the oven that you couldn't get by finishing it on the stove?
Time and the finishing touch, I tend to finish most dishes off in the oven. Habit from the restaurant industry, prepare it 3/4 the way, take time to clean or when you want dinner later, then pop in the oven. Always has served me well.
@@DerekSarnoChef Thanks - I guessed it was a restaurant thing, but didn't know why you would continue cooking it instead of just keeping it warm enough until the rest of the meal was ready.
I'm loving the videos. By far, my favorite vegan dishes.
Thanks for this. I found that I love tofu sandwiches! I sometimes just use spicy mustard.
Ah the bbq sauce does the trick! Must try this one! It combines protein sources too.
Oh yea, for the protein concerned it does! thanks for watching.
you're so talented!!! this looks so good!
That looks so good!!! Gotta find some of that smoked tofu.😊
That looks so yummy. I don’t have a stove to work with right now. I have a toaster oven that bakes and broils and air fries. I wouldn’t know how to make this with that though.
Your chance to be creative.
Yes it will be interesting to try and see what happens. Thank you for your inspirations
That looks so decadent! I'm really curious to try the pressing method for mushrooms.Very inventive.
yesss finally without the lion's mane! they're not easy to find. thank you!!
Brilliant. Thank you.
This is one of my Flavorites.
Haven't watched all your video...yet
But...
Have you discovered that vegan smoked
Chicory liquid/black pepper/turmeric marinated on oyster mushrooms...sliced, can give a fishy flavour and texture when you also add pulverised seaweed....you can make a kind of kedgeree...but you could use black salt(eggy flavour and smell) in tofu for egg part...lots of olive oil and fresh chopped parsley ...of course rice😁
Sounds and looks amazing! I will definitely try it next week! Thank you for sharing it.
Hi Derek! Thanks so much for posting such cool videos that inspire me to keep being my vegan self! My wife and I love watching you elevate vegan cooking. We can't wait to learn more from you. We wish you and Miss America well from the US!
I dont like smoked tofu, but i would try this with just the mushroom and maybe some veggies like bell pepper and lettuce.
That is one “fat “ sandwich!
Love watching you cook man.
I’ve learned a lot since subscribing to your channel.
Thank you for sharing your “knowledge”
Appreciate it
Peace ✌️
Looks amazing, do you ever freeze your tofu for the different texture? Hugs to Frankie 🤗
I do not, i just don't have the time, patience or freezer space and it works great just as it is :)
A fantastic recipe, so savory and toothsome looking. Good for nippy weather. I am puzzled by the fact that 20 years ago, I could easily find smoked tofu here in the Detroit area, but no one, including Asian marts, carries it anymore. It's almost like it was recalled by the government or something. Bizarre. Thanks for posting; bonus points for that beautiful pupper!
Wegmans has smoked tofu and that is all I have seen:(
@@jencollier8306 Wegman's has a lot of stuff. What they don't have is stores outside the north Atlantic U.S. area. Bummer.
Another instant classic! ❤🍄❤
I bet a bit of arugula would go good on this sandwich
How’d I miss this video? Anyway yum I looooove a tofu sandwich! All the veg in there. Yum!
Omg that looks delicious. Smoked tofu is my latest obsession! 😋
That looks so delicious! Now I know what I'll be doing for tomorrow breakfast or lunch. Thanks for sharing 😁
I’m here for mushrooms but mostly Frankie
It looks awesome. I would add the vegan "burrata" you made in your bread pizzas in it.❤
Although I'm not vegan, I've been making a lot of plant-based recipes lately when it's my turn to cook. I made this one tonight, and it was damn good.
The only modification I made was to the tofu, which is usually too squishy for my liking. I did the thing where you drain it, press it, freeze it overnight, then drain it and press it again the next day. It adds a few more steps to the process, but gives the tofu a firmer texture.
Delicious recipe!!! Simple and tasty!
Looks great! Might have to make this for Christmas Day breakfast!
I am not vegetarian but I will add some of your meals to my cooking. It really looks fantastic.
I am usually concerned that vegetarian food will be blend and without the punch of meat/eggs/cheese but just by watching your meals I do not worry that much anymore :)
curious why you don't remove the gills on the portabellas
it's a personal choice, for some recipes i do but not this one. no need.
Oh you can use portobellos too!! So rad. That looks sooooo dang tasty
hi Derek, love your videos and I want to start giving a try on your crazy vegan receipts! would you please suggest me on which pans should I get? (specially those black two you almost always use)
Cast iron, always.
YUMMMM😋Thank you for sharing, Derek! With vegan greetings🍀
Thanks for watching.
Love that thing that you do with the tongs!
I want it now!
It look amazing! I might run to the Asian market to see if they have smoked tofu.
Regular works fine too just add a bit of smoked paprika if it’s hard to find 🤌😊
@@DerekSarnoChef Great tip, thanks!
Dang gall it I started meal planning for next week at 9pm and now I gotta make a late night sandwich
This looks amazing Derek, thank you, I must try it, I love mushrooms but will use plain tofu (not a fan of anything smoked). Love seeing Frankie, she is such a lucky dog!! My husband wanted me to cook Lions mane so I did, he did eat it all but he said, it looked like meat and tasted like meat so .........maybe for meat eaters it would be good!
Just had this (with chips) freekin delicious, cheers Derek & Frankie 👍
Pro tip add lemon juice or vinegar to raw shrooms to retain white color
Amazing thank you
Smoked tofu actually feels like cheating just on its own. Really underrated stuff.
Smoked tofu is the bomb! 😋 I usually do my mushrooms mostly one way - the way you did those sliced button mushrooms😜 never thought to make a sandwich with them though, yours looks super tasty.
I instantly regret watching this. I'm so freaking hungry now 😢
Every meal is a cheat meal on this channel 😂
Amazing!
Why do you cook in the pan and then in the oven? It looks so yummy!
Just made it yesterday, and there is no reason to go back to regular meat burgers.
Heya! I love your videos and the dishes that you cook…I have a question for you…I am allergic to soy and am wondering what I could use to sub-out the tofu in your dishes. Of course, thank you ahead of time 💜🤗🍽️🎁
Lovely, thank you! 💯👏
Love the vids. Im curious to know if you've ever used "Soy Curls" or if youve heard of them? I think they would work incredible in a lot of sandwich or recipes otherwise, and am curious as to the ways you would marinate and cook them. Would love to see this, thanks
I've heard of, eaten but never really use, prefer the shrooms or tofu, tempeh a plant based product here and there for what I'm usually making Thanks for watching.
Mouth watering
This looks insanely delicious!
😳😳😳🙌🏾🙌🏾🙌🏾🙌🏾🙌🏾🙌🏾🤤