Crispy Fried Korean Oyster Mushroom Burger
Crispy Fried Korean Oyster Mushroom Burger
Ingredients
For the Mushrooms
- 150 g oyster mushrooms, big clusters if possible
- 125 ml vegan buttermilk, (1/2 cup oat/soy milk + 1/2 tablespoon apple cider vinegar, sit 5 minutes)
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1/2 teaspoon black pepper
- 1/2 tablespoon sriracha
- 1/2 tablespoon paprika
- 1/2 cup plain flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- as needed vegetable oil, for frying
For the Cucumber Pickle
- 1/2 cup cucumber, thinly sliced
- 2 tablespoons pickled red onions
- 1 tablespoon soy sauce
- 1/2 tablespoon mirin
- 1/2 tablespoon maple syrup
- 1/2 teaspoon salt
For the Coleslaw
- 1/4 green cabbage, thinly sliced
- 1 carrot, grated
- 1/2 red onion, sliced
- 1 tablespoon vegan mayo
- 1/2 tablespoon sriracha
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For Assembly
- 4 burger buns
- 8 tablespoons kimchi mayo, (2 tablespoons per burger)
Instructions
- 1
Prepare the mushroom marinade: In a bowl, combine vegan buttermilk, kimchi juice (if using, otherwise omit), 1/2 tablespoon garlic powder, 1/2 tablespoon onion powder, 1/2 teaspoon black pepper, 1/2 tablespoon sriracha, and 1/2 tablespoon paprika. Whisk until well combined.
⏱️ 5 min
- 2
Submerge the oyster mushroom clusters in the prepared marinade. Ensure all mushrooms are coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld.
⏱️ 5 min
- 3
Prepare the cucumber pickle: In a separate bowl, mix soy sauce, mirin, maple syrup, and 1/2 teaspoon salt. Add the thinly sliced cucumber and pickled red onions. Toss to coat. Let sit for at least 15 minutes to allow the flavors to develop.
⏱️ 5 min
- 4
Prepare the coleslaw: In a large bowl, combine vegan mayo, 1/2 tablespoon sriracha, 1 tablespoon soy sauce, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Whisk until smooth. Add the thinly sliced green cabbage, grated carrot, and sliced red onion. Toss everything together until the vegetables are well coated. Chill until ready to assemble.
⏱️ 10 min
- 5
Prepare the dredging station: In a shallow bowl, combine 1/2 cup plain flour, 1/4 cup cornstarch, and the same seasoning used in the buttermilk marinade (1/2 tablespoon garlic powder, 1/2 tablespoon onion powder, 1/2 teaspoon black pepper, 1/2 tablespoon paprika, 1/2 teaspoon salt). Mix well.
⏱️ 5 min
- 6
Dredge the mushrooms: Take a mushroom cluster from the marinade, letting any excess drip off. Dredge it thoroughly in the flour mixture, ensuring it's fully coated. Dip it back into the marinade, then dredge it again in the flour mixture for a double coat. Repeat with all mushroom clusters.
⏱️ 10 min
- 7
Fry the mushrooms: Heat vegetable oil in a deep pot or Dutch oven to 170–175°C (340–350°F). Carefully place the dredged mushroom clusters into the hot oil, ensuring not to overcrowd the pot. Fry for 3–4 minutes per side, or until golden brown and crispy. Use tongs to flip them. Once cooked, remove the mushrooms and place them on a wire rack set over a baking sheet to drain excess oil.
⏱️ 16 min•🌡️ 170
- 8
Assemble the burgers: Lightly toast the burger buns if desired. Spread 2 tablespoons of kimchi mayo on the top and bottom halves of each bun. On the bottom bun, layer a generous amount of coleslaw, then place a crispy fried mushroom cluster on top. Add a spoonful of the cucumber pickle. Top with the other half of the bun and serve hot.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Fried Korean Oyster Mushroom Burger
For the Mushrooms
- 150 g oyster mushrooms, big clusters if possible
- 125 ml vegan buttermilk, (1/2 cup oat/soy milk + 1/2 tablespoon apple cider vinegar, sit 5 minutes)
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1/2 teaspoon black pepper
- 1/2 tablespoon sriracha
- 1/2 tablespoon paprika
- 1/2 cup plain flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- as needed vegetable oil, for frying
For the Cucumber Pickle
- 1/2 cup cucumber, thinly sliced
- 2 tablespoons pickled red onions
- 1 tablespoon soy sauce
- 1/2 tablespoon mirin
- 1/2 tablespoon maple syrup
- 1/2 teaspoon salt
For the Coleslaw
- 1/4 green cabbage, thinly sliced
- 1 carrot, grated
- 1/2 red onion, sliced
- 1 tablespoon vegan mayo
- 1/2 tablespoon sriracha
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For Assembly
- 4 burger buns
- 8 tablespoons kimchi mayo, (2 tablespoons per burger)
Instructions
- 1
Prepare the mushroom marinade: In a bowl, combine vegan buttermilk, kimchi juice (if using, otherwise omit), 1/2 tablespoon garlic powder, 1/2 tablespoon onion powder, 1/2 teaspoon black pepper, 1/2 tablespoon sriracha, and 1/2 tablespoon paprika. Whisk until well combined.
⏱️ 5 min - 2
Submerge the oyster mushroom clusters in the prepared marinade. Ensure all mushrooms are coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld.
⏱️ 5 min - 3
Prepare the cucumber pickle: In a separate bowl, mix soy sauce, mirin, maple syrup, and 1/2 teaspoon salt. Add the thinly sliced cucumber and pickled red onions. Toss to coat. Let sit for at least 15 minutes to allow the flavors to develop.
⏱️ 5 min - 4
Prepare the coleslaw: In a large bowl, combine vegan mayo, 1/2 tablespoon sriracha, 1 tablespoon soy sauce, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Whisk until smooth. Add the thinly sliced green cabbage, grated carrot, and sliced red onion. Toss everything together until the vegetables are well coated. Chill until ready to assemble.
⏱️ 10 min - 5
Prepare the dredging station: In a shallow bowl, combine 1/2 cup plain flour, 1/4 cup cornstarch, and the same seasoning used in the buttermilk marinade (1/2 tablespoon garlic powder, 1/2 tablespoon onion powder, 1/2 teaspoon black pepper, 1/2 tablespoon paprika, 1/2 teaspoon salt). Mix well.
⏱️ 5 min - 6
Dredge the mushrooms: Take a mushroom cluster from the marinade, letting any excess drip off. Dredge it thoroughly in the flour mixture, ensuring it's fully coated. Dip it back into the marinade, then dredge it again in the flour mixture for a double coat. Repeat with all mushroom clusters.
⏱️ 10 min - 7
Fry the mushrooms: Heat vegetable oil in a deep pot or Dutch oven to 170–175°C (340–350°F). Carefully place the dredged mushroom clusters into the hot oil, ensuring not to overcrowd the pot. Fry for 3–4 minutes per side, or until golden brown and crispy. Use tongs to flip them. Once cooked, remove the mushrooms and place them on a wire rack set over a baking sheet to drain excess oil.
⏱️ 16 min•🌡️ 170 - 8
Assemble the burgers: Lightly toast the burger buns if desired. Spread 2 tablespoons of kimchi mayo on the top and bottom halves of each bun. On the bottom bun, layer a generous amount of coleslaw, then place a crispy fried mushroom cluster on top. Add a spoonful of the cucumber pickle. Top with the other half of the bun and serve hot.
⏱️ 5 min