Juicy Mushroom Mini Burgers

These creative mini burgers swap buns for golden-brown button mushrooms. Stuffed with savory shrimp paste, they make for a delightful, bite-sized appetizer.

Ingredients

• 20–24 white button mushrooms
• 200 g shrimp paste
• 1 tbsp soy sauce
• to taste sea salt
• to taste black pepper
• 1 cucumber, sliced
• 1 lettuce, torn into small pieces
• 5–6 cherry tomatoes, halved
• 2–3 cheese slices, cut into smaller squares
• to taste ketchup
• to taste mayonnaise
• 2 tbsp cooking oil

Instructions

1. 1Hollow out the mushrooms

   

   Carefully remove the stems from the white button mushrooms. Use your fingers or a small spoon to scoop out the center, creating a slightly larger hole to hold the filling later.

   Tip: Save the mushroom stems! They can be chopped up and used in soups, stir-fries, or omelets to reduce food waste.
2. 2Pan-fry the mushroom caps

   

   Place the hollowed-out mushroom caps into a heated pan with a little oil. Pan-fry them until the surfaces are golden brown and slightly tender, then season with a pinch of sea salt and black pepper.

   Tip: Frying the mushrooms beforehand brings out their earthy aroma and releases their natural juices.
3. 3Stuff with shrimp paste

   

   Once the pan-fried mushrooms have cooled slightly, pipe the prepared shrimp paste directly into the hollowed centers. Fill each cap generously so the shrimp paste forms a small dome.

   Tip: If you dont have a piping bag, you can simply use a small spoon to scoop and press the shrimp paste into the mushroom caps.
4. 4Sear the shrimp-filled mushrooms

   

   Place the shrimp-filled mushroom caps into a pan with a small amount of oil, shrimp-side down. Sear them over medium heat until the shrimp paste turns golden brown and develops a crust.

   Tip: Ensure the pan is preheated before adding the mushrooms to get a good sear on the shrimp paste.
5. 5Simmer with mushroom juice

   

   Return the stuffed mushrooms to the pan. Pour the reserved seasoned mushroom juice mixture over them, then cover the pan with a lid and let it simmer on low heat for about 3 minutes until the shrimp is fully cooked.

   Tip: Simmering allows the shrimp paste to absorb the savory mushroom juices, making the filling incredibly flavorful.
6. 6Add sauces

   

   Once the shrimp is fully cooked and the juices have reduced, remove the pan from the heat. Pipe thin drizzles of ketchup and mayonnaise over the shrimp side of each mushroom.

   Tip: For a spicy kick, substitute the ketchup with sriracha or a chili garlic sauce.
7. 7Assemble the mini burger layers

   

   Once the mushroom base is ready, begin building your mini burgers. Place a slice of cucumber on the base, followed by a piece of lettuce, a cherry tomato half, and a slice of cheese.

   Tip: Keep the ingredients thin so the burger remains stable when you add the top cap.
8. 8Complete and secure the mini burgers

   

   Place a second grilled mushroom cap on top of the cheese slice to finish the burger assembly. Secure the entire structure with a toothpick through the center to hold it together.

   Tip: Use a toothpick with a decorative top for a better presentation when serving.

Storage & Reheating

Burn It Off

Frequently Asked Questions