0 Remove the stem from the Portobello mushroom. Using a damp paper towel, gently scrub the mushroom to remove any dirt.
4 Flip the mushroom underside up. With a spoon, scrape away the dark brown fibers underneath the mushroom cap This helps remove the earthy and funky flavor that these fiber produce.
3 Place the mushrooms on a plate and cover with saran wrap. Microwave for 3 minutes and flip every minute to ensure both sides are evenly cooked.
2 Carefully remove the mushrooms from the microwave and pat dry with a paper towel. Set aside
1 In a bowl, combine the Dijon mustard, Sriracha, Worcestershire sauce, soy sauce, smoked paprika, cayenne, cumin, sugar, salt and pepper. Mix until well combined.
5 Heat a pan on medium low heat and toast the buns with butter. Remove and set aside.
6 In the same pan, heat 1 tbsp of oil and add the mushrooms. Cook for about 1 minute on each side.
7 Next, use a brush and lather the glaze on both sides of the mushroom. Cook for about 1-2 minutes on each side or until slighty charred.
Gochujang Mayo
9 In a bowl, combine the gochujang, gochugaru, sugar, mayo, garlic, sesame oil, and rice vinegar. Mix well until thoroughly combined.
Assemble the Burger
11 Add a layer of gochujang mayo on the bottom bun. Next, add the mushroom and top with cheese. Melt the cheese with a blow torch (optional)
12 Place the sliced avocado on top followed by a pinch of flakey salt.
13 Lather a spoonful or two of the gochujang mayo. Crown the burger with the top bun and enjoy!
