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