Black Truffle Mushroom Shrimp Paste Mini Burgers

Delightful gourmet mini burgers featuring savory white button mushroom caps as buns, stuffed with juicy shrimp paste, drizzled with a rich black truffle soy reduction, and layered with cheese, cucumber, and crisp lettuce.

Ingredients

• 12 white button mushrooms
• 200 g shrimp paste
• 1 tbsp cooking oil
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1 tbsp light soy sauce
• 1 tbsp black truffle sauce
• to taste tomato ketchup
• to taste mayonnaise
• 1/2 cucumber
• 2 leaves lettuce
• 2 slices cheese

Instructions

1. 1Remove Mushroom Stems and Cores

   

   Take fresh white button mushrooms and gently remove the stems and scoop out the core from each mushroom cap to prepare them for stuffing.

   Tip: Handle the mushroom caps carefully to avoid tearing the delicate outer edges.
2. 2Stuff the mushroom caps

   

   Take the prepared white mushroom caps and use a piping bag to squeeze grey shrimp paste directly into the hollowed centers. Smooth the top surface of the shrimp paste with your finger so it fills the cavity evenly.

   Tip: Do not overfill past the edges so that the filling stays secure during pan-frying.
3. 3Pan-fry the mushroom caps

   

   Heat oil in a frying pan over low heat. Use tongs to carefully place both the plain and the shrimp-stuffed mushroom caps into the pan, cooking them slowly and flipping them over as needed.

   Tip: Keep the heat low to ensure the shrimp paste cooks through evenly without burning the mushroom exterior.
4. 4Season the mushrooms

   

   As the mushrooms cook in the pan and begin to release their natural juices, evenly sprinkle black pepper and sea salt over them to enhance their savory flavor.

   Tip: Seasoning while juices release helps absorb the spices directly into the mushrooms.
5. 5Collect the mushroom juice

   

   Carefully tilt the pan and pour the flavorful liquid juice released by the cooking mushrooms out into a clean glass bowl or container.

   Tip: Reserve this precious liquid as it forms the base for a rich, umami sauce.
6. 6Mix the truffle sauce

   

   Add a spoonful of light soy sauce and a spoonful of black truffle sauce into the bowl containing the reserved mushroom juice, then stir everything together thoroughly with a spoon.

   Tip: Stir well to fully incorporate the truffle paste into the liquid before pouring it back.
7. 7Pour Seasoned Mushroom Juice into Pan

   

   Pour the seasoned mushroom juice mixture back into the frying pan directly over the pan-fried mushroom caps to infuse them with flavor.

   Tip: Pour evenly across the pan so the seasoning distributes smoothly.
8. 8Add Ketchup and Mayonnaise

   

   Squeeze red tomato ketchup and white mayonnaise directly onto the cooked mushroom caps inside the pan.

   Tip: Use a squeeze bottle to control the amount and pattern of the sauce.
9. 9Layer Cucumber, Lettuce, and Cheese

   

   Place a fresh green lettuce leaf, followed by a slice of cucumber and a small square of yellow cheese, onto the prepared mushroom cap.

   Tip: Trim the lettuce and cheese to fit neatly over the mushroom cap diameter.
10. 10Assemble the Mushroom Burger

    

    Place the top half of the mushroom cap over the assembled layers of cheese, lettuce, and cucumber, and secure the entire mini burger in place with a toothpick.

    Tip: Push the toothpick straight down through the center to anchor all layers securely.

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