Saturday, November 2
Korean BBQ Portobello Burger & Sesame-Garlic Fries
Oh holy yum, Batman! I was home at lunch earlier in the week and made this (yes, Isa Does It) and was blown away. I loved it so much that I saved the leftover marinade to make it again. The marinade is so perfect and goes so well with the kimchi and mayo and I just can’t eat this often enough. Seth had to go to visit his mom at the last minute to help her with some stuff, so I was on my own. Hmmm…. What’s a girl to do? Make a dinner out of things Seth doesn’t like so I never eat, that’s what! Seth hates both mushrooms and kimchi, so there you go. This is really one of the easiest recipes I’ve ever made, just mix up the marinade, pop in the mushroom and let it sit for about an hour. Then, into the oven (or toaster oven in my case) or onto the grill or how ever you make your ‘shrooms. Since this is so easy, and I was out of buns from Dough Bakery, and I was too lazy to leave the house to go get more, I decided to make my own. It would’ve been easier to just go to Dough. But, still. Fresh, homemade bread is always good. The recipe I used is from Veggie Burgers Every Which Way, and frankly, it’s kind of a pain in the ass. It’s really good though, so when do make my own, it’s the one I use. It makes 10, so you’ll have plenty left to freeze for later.
I decided to have a side of fries with it and was thinking of the sesame fries from the Yumbii food truck as a good compliment to this burger. Since the food truck was unlikely to drive down the alley, let me stick my head out my window and get some fries real quick, I figured I’d have to make my own. I referred to the Curry-Garlic Fries recipe and followed it a little bit, but I didn’t use the curry powder. I par-boiled the potatoes and did the ice bath, and I minced the garlic. But instead of curry powder, I just used garlic salt. I also used sesame oil with a little bit of canola oil. I don’t think I baked them long enough, because mine weren’t as crispy as I wanted, but I cut them into a different shape than the recipe used, so that’s probably why. They didn’t have as much sesame flavor as I’d wanted, but they were still good. I dipped them in a little sriracha ketchup and all was well.