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Maitake Smash Burgers with Sumac Onions and Mint Aioli

Maitake Smash Burgers with Sumac Onions and Mint Aioli

These Maitake Smash Burgers feature marinated maitake mushrooms topped with sumac onions and cucumber slices served on a toasted roll slathered with mint aioli.
Print Recipe Pin Recipe
Prep Time 28 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Servings: 4
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

Smashed Maitake Mushrooms
  • 2 cloves garlic minced
  • 1 lemon zested
  • ½ cup olive oil
  • 1 tbsp ras el hanout
  • 1 tsp salt
  • 1-2 large maitake mushrooms** sliced into ¼-inch slices
Sumac Onions
  • 1 red onion thinly sliced
  • 1½ tsps sumac
  • ½ tsp salt
  • 2 tbsp olive oil
  • 2 tbsp white wine vinegar
Mint Aioli
  • 28g (1 oz) fresh mint
  • 2 cloves garlic minced
  • 2 egg yolks
  • ½ cup olive oil
  • ½ lemon juiced
  • ¼ tsp salt
Maitake Smash Burgers
  • 4 kaiser rolls toasted
  • 1 batch Mint Aioli see above
  • 1 batch Sumac Onions see above
  • 1 batch Smashed Maitake Mushrooms see above
  • ¼ English cucumber thinly sliced

Equipment

  • 2 Large Baking Sheets
  • 2 silicone baking mats
  • 1 Large Cast Iron Skillet
  • 1 Food processor or blender

Method
 

  1. Place the garlic, lemon zest, olive oil, ras el hanout, and salt in a bowl. Whisk to combine and add the mushroom slices. Toss to coat and transfer to the fridge. Let marinate for 30 minutes.
    2 cloves garlic, 1 lemon, ½ cup olive oil, 1 tbsp ras el hanout, 1 tsp salt, 1-2 large maitake mushrooms**
  2. While the mushrooms are marinating, preheat the oven to 450°F and make the sumac onions and aioli.
  3. Place the onion slices in a large bowl and add the salt and sumac. Toss to coat. Pour in the olive oil and vinegar and stir. Set the onions aside to marinate at room temperature. They should be ready by the time you're ready to serve.
    1 red onion, 1½ tsps sumac, ½ tsp salt, 2 tbsp olive oil, 2 tbsp white wine vinegar
  4. Place the mint leaves, garlic, egg yolks, olive oil, lemon juice, and salt in a food processor. Blitz until very smooth. Transfer the aioli to a bowl and place it in the fridge. Chill until ready to serve.
    28g (1 oz) fresh mint, 2 cloves garlic, 2 egg yolks, ½ cup olive oil, ½ lemon, ¼ tsp salt
  5. Arrange the marinated mushroom slices on a large baking sheet lined with a silicone baking mat. Place another baking mat on top of the mushrooms and place another baking sheet on top of that. The baking sheet should be the same size and the bottom should be facing down. Place a cast-iron skillet on top of the second baking sheet.
  6. Place everything in the oven and roast for 10 minutes. Remove the skillet, the second baking sheet, and the second silicone mat. Flip the mushrooms and roast for 5 more minutes.
  7. Slather the Kaiser rolls with the mint aioli and add a layer of sumac onions. Place two mushroom slices on top of the onions and add a layer of cucumber slices followed by another spoonful of the onions. Place the top bun on top and serve immediately.
    4 kaiser rolls, 1 batch Mint Aioli, 1 batch Sumac Onions, 1 batch Smashed Maitake Mushrooms, ¼ English cucumber

Notes

** If you can't find maitake mushrooms as large as the one in the photo, you may have to buy 3-4 smaller ones to make four burgers.