• Kate

Portobello Mushroom Burger, Gyro, and Basil-Berry Smash with Cam

Updated: Feb 13, 2021



Siblings in the kitchen are bound to result in a few squabbles. Buckle in for numerous rants, a brush with fire, and two delicious sandwiches: Lamb Gyros on Homemade Naan and Portobello Mushroom Burgers.

Excitement and nerves were high while exploring the new frontier of recording over zoom. Challenges were met and pesky fire alarms rang. But fueled by booze we overcame our messy kitchens and created two mouth-watering dishes. Listen HERE


Cooking Notes


Paula Deen’s Portobello Mushroom Burger: https://bit.ly/2B2L3cF

  • Made by Cameron

  • I added goat cheese to the burger

  • I didn’t have a grill, so I chose to sear the mushroom over baking it by using two cast iron skillets, the larger was set to high, and the other to medium. Placed mushrooms, too side down, on larger skillet, and placed the smaller skillet onto of mushrooms to press.

  • Sear for 3 to 5 minutes, shifting the smaller skillet around the mushrooms to ensure even pressing.

  • Added parm cheese to the pesto. Make that in advance and chill in fridge for at least 30 minutes. Toast the bun! Burgers will be very juicy. 

Pesto

  • 2 C Packed Fresh Basil

  • 2 Cloves Garlic

  • ¼ C Pine Nuts

  • ⅔ C Olive Oil

  • ½ C Parmesan Cheese

  • Salt and Pepper to Taste


Combine basil, garlic, and nuts into the food processor and pulse until coarsely chopped. Add ½ C of oil and process till smooth, season with salt and pepper. If being used immediately add all oil and mix with cheese. Otherwise store in an airtight container and add when ready.


Alton Brown’s Gyro Recipe: https://bit.ly/3c4kalz

  • Made by Kate

  • Halving the recipe left me with 4 servings, however, I would quarter the recipe for the sauce next time.

  • It took about 60 minutes to cook my 1” thick lamb to the required temp.

  • The sauce was begging for a bit more acid and benefited from a squeeze of lemon over the finished sandwich.

  • I also added 2 more mint leaves, I like bold flavors.

  • Using the food processor was magic when it came to the onion, however with a small device a pound of meat was too much. Next time I will need to work in batches to avoid getting meat in all the crevices.

  • If you don’t have a brick I recommend using a pan and a few heavy books.

  • Cameron said I needed to top my Gyro with red onion and tomatoes, an idea for next time for an added crunch?



Scratch Eats’ Sourdough Naan: https://bit.ly/2yxMtLk

  • If you are using Greek Yogurt, add water to the yogurt to make it as thin as plain yogurt.

  • Turn your vent on, it gets smokie

  • I allowed my dough to rise in the fridge overnight and let the dough sit on my counter for about 30 minutes before use.


Basil-Berry Smash

For Strawberry Simple Syrup

  • ⅓ C Water

  • ⅓ C Sugar

  • 7 Medium Strawberries

Combine sugar and water into a small saucepan and simmer until sugar has dissolved. Once cool blend in 7 strawberries.

Per Cocktail

  • 2.25 oz Mezcal (Cam used Tequila)

  • 1.75 oz Strawberry Simple Syrup

  • 10 Basil Leaves

  • 1 tsp Lemon Juice


In a shaker muddle basil with mezcal until leaves are sufficiently bruised. Add strawberry simple syrup, lemon juice, and ice, shake well. Strain into clean glass over ice. To avoid bits of basil in your drink use a fine sieve to strain.


Cheers!



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