Vegetarian Portobello Mushroom Sliderswith Brussels Sprout Kraut


We promise you won’t miss the beef when you taste these umami-rich, meaty sous vide sliders.



Brussels Sprout Kraut:

1 lb Brussels sprouts, trimmed and cleaned, shredded or julienned
4 C water
2 tsp whole black peppercorns
4 cloves garlic, crushed
3 dried whole red chilies
¼ C kosher salt
1 tsp fennel seeds

Portobello Sliders:

4 tsp fennel seeds
2 Tbsp olive oil
1 C white onions, finely diced
4 C portobello mushrooms, washed and roughly chopped
2½ tsp kosher salt
2 tsp ground black pepper
4 tsp fresh thyme, minced
4 tsp fresh rosemary, minced
3 tsp fresh sage, minced
3 cloves garlic, minced
2 C brown rice, cooked
4 brioche slider buns
Sliced cheese, to garnish
Red onion, thinly sliced, to garnish



  • Sous vide pouches
  • Sous vide circulator
  • Vacuum sealer
  • Mixing bowl
  • Whisk
  • Skillet
  • Food processor
  • Sheet tray
  • Parchment paper


Prepping time: 25 minutes / Cooking time: 35 minutes (excludes sous vide cooking time)




For the Brussels Sprout Kraut:

  1. Place the Brussels sprouts in a sous-vide pouch. Combine the rest of the ingredients in a mixing bowl and whisk. Pour into the pouch and seal. Store at room temperature overnight. (If the pouch loses its seal due to the fermentation, open pouch and reseal to remove more air and form a better seal.)
  2. Set circulator to 149°F (65°C). Place pouch in water bath and cook for 3 hours to pasteurize. Remove and set aside. Can be stored in the refrigerator for up to 3 weeks.

For the Portobello Sliders:

  1. In a hot skillet over medium-high heat, toast the fennel seeds, about 2 or 3 minutes. Add olive oil and onions and sauté, 5 to 7 minutes or until onions begin to brown. Add mushrooms and cook for another 3 to 4 minutes. Add salt, pepper, thyme, rosemary, sage, and garlic and continue to cook for another 5 minutes. Remove from the heat and set aside for the next step.
  2. In a food processor, add the mushroom mix and brown rice and pulse until a thick texture is made. Scrape the sides down, if needed, and continue to pulse for 3 to 5 minutes. Remove from the food processor and place on a sheet tray lined with parchment and cool in the refrigerator for 1 hour. Transfer contents in a sous vide pouch and seal. Cook at 177°F (81°C) for 2 hours. Once done, remove and set aside.
  3. When ready to cook, move the mushroom mixture into a bowl. With clean hands, form four 3-inch patties and flatten. Arrange in a large dish or sheet pan and chill in refrigerator for 20 minutes. Heat a skillet over high heat. Add a little olive oil and cook in skillet for 3 minutes on each side.

To Serve:

Toast brioche buns in the oven for 5 to 7 minutes at 350°F. Remove from the oven. Place portobello burger on bottom bun and top with kraut and any desired toppings (we used sliced cheese and red onion).

Developed by Chef Bruno Bertin, the Cuisine Solutions Culinary team, and CREA. Featured in Sous-Vide magazine Fall/Winter 2019.

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