These burgers feature a spicy miso glaze full of umami goodness and are topped with crunchy carrot and cucumber slaw and a zangy ginger avocado spread. Get ready, because you're about to take your taste buds to a whole new dimension.
For the Portobello Burgers:
• 2 large portobello mushrooms
• 1 Tbs Miso ( any color)
• 1 Tbs toasted sesame oil
• 1 Tbs hot sauce
• pinch of salt and pepper
• 2 Pretzel buns, toasted
• Pickled ginger (optional)
For the carrot & cucumber slaw:
• 2 small cucumbers, cut length-wise into ribbons using a mandolin or vegetable peeler
• 1 1/2 c carrots, julienned
• 1 scallion, sliced at diagonal
• 1/2 tsp salt
• 1/2 tsp sugar
• 2 tsp rice vinegar
• 1 tsp toasted sesame seeds
For the Avocado Spread:
• 1 extra large avocado, cubed
• 1 teaspoon finely chopped ginger ( or use ginger paste)
• 1 teaspoon rice wine vinegar
• 1 teaspoon sesame oil
• 1/4 teaspoon salt and pepper
• pinch chili flakes and sesame seeds
Preheat the grill. Using a fork or mini whisk, mix the miso, hot sauce, sesame oil and pinch of salt & pepper together in a small bowl to make a paste. Brush liberally onto both sides of the portobello mushrooms.
Using a vegetable peeler or mandolin, cut the cucumber into long thin ribbons or slice into thin disks. Place them in a medium bowl along with the julienned carrots and scallions. Add the remaining dressing ingredients and gently toss to combine.
Make the avocado spread by placing the ingredients in a small bowl, mashing, and stirring a bit until creamy and combined. Sprinkle with sesame and chili flakes.
|4||Grill the portobellos, top sides down first, for 4-5 minutes over medium heat, until juicy and tender. Flip, grill a few more minutes. Grill the Buns.|
SERVE: Spread buns with a generous amount of the avocado spread and place the portobello mushroom gills side up. Mound with the cucumber & carrot slaw and garnish with pickled ginger (optional). Use the remaining avocado spread on the top bun and voila! Dinner is served. 🧑🍳
Pair with 2020 Pleasure Trip, Pét-Nat Sparkling Wine, Sierra Foothills.
“SF is where it started. It’s home. This one's for Keith. He always wanted HUF back in the city. Now we’re making it happen for him.”
Keith Hufnagel opened his first HUF shop on an offbeat block in SF’s Tenderloin district in '02. The shop brought together the most iconic skate, streetwear, and sneaker brands under one roof. HUF gave way to a new era of sneakerheads, artists, and skaters as the brand continued to gain notoriety beyond the Bay Area. In '11, HUF peaced out of San Francisco and moved to LA. Now, our homies at HUF Worldwide have returned home to San Francisco with a new storefront after being away from the city for 10 years. With Keith's tragic passing last year, HUF's return to the city where it all began feels overwhelmingly meaningful.
We feel really grateful to show love and support by doing what we do best for our friends in their special homecoming. Ahem... You know we brought out that special HUF green wax for a coveted few cases of '15 Napa Valley Cabernet Sauvignon with opulent, soaring flavors of blackberry, raspberry, and leather.
HUF SF opened to the public on August 7th.
We luckily attended the friends and family store preview and party the night before where we were invited for an exclusive tour of the store, an opportunity to buy limited merch while DJ Shortkut spun. City Station, an outdoor food truck park and events space in the Mission also offered up bomb food and drinks. A Tank fan favorite was Vegan Mob, featuring vegan traditional family soul food recipes and barbecue fusion. Just to make you salivate, we ordered the 'Da Davisadero aka Nacho Cheesesteak with plant-based brisket, grilled onions, colorful bell peppers, guacamole melted nacho cheese, topped with 'slaw on a soft roll. 🤤 We finished the night with an after-party at the Chapel, featuring DJ King Most, from 10 p.m. 'til whenever.
Visit our homies @
968 Valencia St, San Francisco, CA 94110