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ROASTED MUSHROOM<br />
At 5 Napkin Burger in Boston, executive chef and partner ANDY D’AMICO roasts veggies to<br />
make this flavor bomb. Load brioche rolls with the patties and lettuce, tomato slices, pickles,<br />
spicy mayonnaise, and avocado puree.<br />
Serves: 6<br />
Active time: 45 minutes<br />
Total time: 1 hour 15<br />
minutes<br />
1 pound shiitake<br />
mushroom caps<br />
3 cups cauliflower<br />
florets<br />
¼ cup extra-virgin<br />
olive oil<br />
¼ teaspoon each<br />
ground cumin, ground<br />
coriander, smoked<br />
paprika, cayenne,<br />
and dried thyme<br />
Salt<br />
1 medium zucchini,<br />
grated and<br />
squeezed dry<br />
2 medium carrots,<br />
peeled and grated<br />
2 small beets, peeled<br />
and grated<br />
3 tablespoons sunflower<br />
seeds, toasted<br />
¼ cup chopped cilantro<br />
1 large egg plus 1 large<br />
egg yolk, beaten<br />
¾ cup panko bread<br />
crumbs<br />
½ teaspoon ground<br />
black pepper<br />
1 Preheat the oven to<br />
350°. In a bowl, toss the<br />
shiitakes and cauliflower<br />
with 2 tablespoons oil, the<br />
spices and herbs, and ¼<br />
teaspoon salt. Spread in<br />
a single layer on a baking<br />
sheet and roast until<br />
nicely browned and<br />
slightly dried out, about<br />
20 minutes. Cool.<br />
2 In a food processor,<br />
pulse the shiitake mixture<br />
into a coarse puree.<br />
Transfer to a large bowl<br />
and add zucchini, carrots,<br />
beets, sunflower seeds,<br />
cilantro, egg mixture,<br />
panko, pepper, and<br />
1 teaspoon salt. Mix until<br />
well combined.<br />
3 Form into six patties.<br />
Cover and refrigerate for<br />
at least 1 hour or up to<br />
overnight.<br />
4 When ready to cook,<br />
preheat the oven to 350°.<br />
5 Heat the remaining<br />
2 tablespoons oil in a large<br />
cast-iron skillet over<br />
medium-high heat.<br />
Working in batches if<br />
needed, cook the patties<br />
for 2 minutes per side.<br />
Transfer to a baking sheet<br />
and bake until an instantread<br />
thermometer registers<br />
160°, about 8 minutes.<br />
6 Place in buns and top<br />
with lettuce, tomato, pickles,<br />
mayonnaise, and<br />
avocado.<br />
Nutrition facts per<br />
serving:<br />
*<br />
215 calories,<br />
13 g fat (2.1 saturated),<br />
19 g carbs, 7 g protein,<br />
5 g fiber, 193 mg sodium<br />
(Shown on previous page)<br />
SPICED<br />
CHICKPEA<br />
JOSH CAPON, the<br />
executive chef and partner<br />
of B&B Winepub in New<br />
TIP<br />
Cover your<br />
baking<br />
sheets with<br />
Reynolds Wrap<br />
Aluminum Foil<br />
before cooking<br />
vegetables<br />
and burgers and<br />
cleanup<br />
becomes a snap.<br />
140 JULY/AUGUST <strong>2017</strong> SHAPE.COM
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