Burgers Class

Grant Crilly is the Executive Director and cofounder of ChefSteps. Grant is a classically trained chef and, prior to ChefSteps, he worked on the award-winning cookbook series Modernist Cuisine and cooked at various restaurants, including L’Astrance in Paris, Busaba in Mumbai, and Mistral Kitchen in Seattle.

Grant Crilly

Not so long ago, <a href="https://www.chefsteps.com/recipes/grilled-portobello-burger-leveled-up">grilled portobello “burgers”</a> were often the only vegetarian option at most restaurants. While no one wants to go back to those dark days, there’s a reason why mushrooms were the go-to option for meat-free foods. Earthy, complex, and super savory, they can be as satisfying and delicious as a juicy steak.So why not make a mushroom burger more burger-like? Taking a cue from U.K.-based vegetarian chef Eddie Shepherd, our recipe leverages enzymes and some thoughtful chemistry to produce a patty with all the snap, chew, and heartiness of a real-deal beef burger patty—no beef required. Sear it, grill it, put it in a bun. These burgers aren’t just for vegetarians—they’re for everyone!EDITORS’ NOTE: This recipe has been updated to streamline the process and reduce the yield by half to produce 6 burgers. The recipe no longer calls for forming the mushroom mixture into a large torchon-like cylinder before portioning into patties; it also no longer calls for a sous vide step to activate the Activa. If you prefer to use the original recipe, we’ve included it as a tip at the end of the recipe before the make-ahead and storage instructions.

Hi-Tech Mushroom Burger