Hello everyone! How are you all doing? I hope you’re having a great day. If you’re on a vegan or vegetarian diet, what’s your go-to burger? Mushroom, perhaps?
Today, I’m sharing a mouthwatering Korean Style Crispy Mushroom Burger recipe that’s meaty, spicy, with kimchi, sweet, and tangy—all in one bite. Without further ado, that’s get cooking!
Ingredients serve 4
4 Portobello Mushrooms
1 tbs Vegetable Oil
Pinch Sea Salt & Ground Pepper
Batter
Bowl 1 (Dry Ingredients)
120g Plain Flour
1 tsp Ground Ginger
1 tsp Sea Salt
1 tbs Sesame Seeds
1 tbs Gochugaru Chilli Flakes (or any mild dried chilli flakes)
2 tsp Garlic Granules
1 tbs Onion Granules
Bowl 2 (Wet Ingredients)
120g Plain Flour, plus extra for dusting
125ml Water
1 tbs Vegetable Oil
Bowl 3
50g Panko Bread Crumbs
250ml Vegetable Oil for shallow frying
Sticky Apple & Soy Glaze
180ml Light Soy Sauce
120g Brown Sugar
180ml Apple Juice
5 cloves Garlic, minced
1 tbs Fresh Ginger, minced
1 tbs Sesame Oil
250ml Water
2 tbs Cornflour mixed with 125ml water
Serve with
4 Toasted Burger Buns
8 tbs Sriracha Mayo
4 heaped tbs Kimchi
1 head Lettuce
4 Slices Vegan Cheese
Method
Mushroom
- On a large based non-stick frying pan and place it over a high heat, add the oil. When the pan is hot, add the mushrooms.
- Grab another frying pan or saucepan, or something heavy items and place it directly on top of the mushroom. It will flatter the mushroom and create the more seared surface. Apply some pressure to the top pan, which will squeeze the water out of them, making them extra meaty. Cook the mushrooms for 4-5 minutes. Repeat the same process on the other side of the mushroom for 4-5 minutes. Season both sides and set them aside to slightly cool.
Sticky Apple & Soy Glaze
- Get a saucepan and place it over a medium heat, add all the glaze ingredients (except the cornflour), and bring the mix to a simmer.
- Allow to simmer for 5 minutes before whisking in the cornflour mixture.
- Adjust the thickness as your preference. If the glaze is too thin, add some mixture; if to thicker, add some water.
Mushroom Coating
- Mixing all the mixing bowls individually
- Dip the mushroom into bowl 1
- Dip the mushroom into bowl 2 and bowl 3
- Preheat oven to 180 degrees and bake mushrooms for approximately 25 minutes or until crispy to your preference.
Serving
- Toast your burger bun, serve with sriracha mayo, lettuce, vegan cheese, kimchi, sliced tomatoes, along with sticky apple and soy glaze.
- Enjoy it.
Note
- Make sure mushrooms are cool enough to handle.
- You can double-dip them to get a thicker coating
- To make them extra crispy, preheat a large non-stick frying pan over a medium heat with the frying oil.
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If you are looking for more vegan recipes, head to the recipe
