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King Oyster Mushroom Burgers

They taste like "real" burgers but are strict vegetarian
Prep Time15 minutes
Cook Time25 minutes
Servings: 2 people
Calories: 764kcal
Author: Michelle Spiteri

Equipment

  • 1 Cutting Board
  • 3 Large bowls
  • 1 Frying pan
  • Baking sheet
  • 1 Fork and Knife
  • 1 Whisk
  • 1 Grater
  • 1 Pair of tongs

Ingredients

  • 500 g King Oyster Mushrooms
  • 4 tbsp rapeseed oil
  • ½ tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp Cayenne Pepper
  • ½ tsp ground cumin
  • 4 tbsp Ketchup
  • 1 tbsp vegan Worcester Sauce
  • 1 tbsp brown sugar
  • 1 tbsp balsamic vinegar
  • 100 g Red cabbage
  • ½ Carrot
  • 1 spring onion
  • ½ tbsp toasted Sesame oil
  • 3 tbsp vegan mayonnaise
  • 1 tbsp white balsamic vinegar
  • 1 Lime
  • 2 vegan burger buns
  • Salt and Pepper (to taste)

Instructions

  • Step 1/4
    Ingredients: 500 g King Oyster mushrooms, 4 tbsp rapeseed oil, ½ tsp garlic powder, 1 tsp smoked paprika, ½ tsp cayenne pepper, ½ tsp ground cumin, salt, pepper. Utensils: Cutting board, fork, large bowl, frying pan, spatula.
    Hold the King Oyster mushrooms by the cap and use a fork to shred them lengthwise into fine strips. If necessary, use your hands to pull them apart even further. In a large bowl, mix the rapeseed oil with the garlic powder, paprika, cayenne pepper, cumin, salt, and pepper. Add the mushroom strips and toss to coat in the marinade. Place the mushrooms in a pan preheated over high heat and fry undisturbed for about 5 minutes to develop roasted aromas. Then, fry for another 5–7 minutes, stirring occasionally, until soft.
    Step 2/4
    Ingredients: 4 tbsp ketchup, 1 tbsp vegan Worcestershire sauce, 1 tbsp brown sugar, 1 tbsp balsamic vinegar. Utensils:Oven, large bowl, whisk, parchment paper, baking sheet.
    Preheat the oven to 200°C (approx. 400°F) top/bottom heat. In a large bowl, whisk together the ketchup, Worcestershire sauce, brown sugar, and balsamic vinegar. Add the warm mushrooms and mix well. Spread the mixture onto a baking sheet lined with parchment paper and bake in the oven for about 15 minutes until golden brown.
    Step 3/4
    Ingredients: 100 g red cabbage, ½ carrot, 1 spring onion, ½ tbsp toasted sesame oil, 2 tbsp vegan mayonnaise, 1 tbsp white balsamic vinegar, ½ lime, salt, pepper. Utensils: Grater, knife, large bowl.
    Meanwhile, thinly slice or shred the red cabbage, coarsely grate the carrot, and slice the spring onion into fine rings. In a large bowl, mix the cabbage with the sesame oil, white balsamic vinegar, and half of the mayonnaise. Massage the cabbage with your hands for about 1 minute until it softens. Then add the carrots and spring onions, mix together, and season to taste with salt, pepper, and some lime juice.
    Step 4/4
    Ingredients: 2 vegan burger buns, 2 tbsp vegan mayonnaise, ½ lime. Utensils: Tongs.
    Toast the burger buns in a pan, cut-side down, until golden. Spread each bun with the remaining mayonnaise and drizzle with a little lime juice. Arrange the pulled mushrooms and coleslaw on top to assemble the burgers.