We discovered this burger in Bulli, a little beach town outside Sydney, at a cafe called Park Road Garage. Their mushroom breakfast burger was so good we ate it more often than we probably should. This is my plant-based version, with added wasabi mayo. Serve with togarashi fries and tonkatsu mayo, or try our tofu katsu burger for something more protein-packed.
Oyster Mushroom Burger – At a Glance
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Ingredients
Serves: 2 | Prep time: 25 | Cook time: 15
Batter:
- Plain flour
- Cup corn flour
- Cup water
- Lemon (grated rind)
- Lemon juice
- Salt
- Soya sauce
- Black pepper
- Garlic powder
- Onion powder
Breaded mushrooms
- Oyster mushroom clusters (roughly 100g)
- Panko breadcrumbs
- Neutral oil for deep frying
Pickled chilis
- Red chilli
- Sugar
- Rice vinegar
Wasabi mayo
- Mayo
- Wasabi
- Lemon juice
Burger toppings
- Watercress
- Dill
- Red onion
- Pickled carrot
- Avocado
- Burger bun
How to Make Oyster Mushroom Burger
1. Pickle chili
i) Slice the red chillies thinly and place on a small dish. Sprinkle with salt, sugar and vinegar. Set aside.
2. Make batter
i) Grate your lemon rind and then juice half the lemon for the upcoming step.
ii) Peel and mince your ginger as finely as possible.
iii) Make your batter by sifting the flour(s) into a mixing bowl, adding the dry ingredients and mixing these in with a whisk.
iv) Add the lemon rind, ginger, water and lemon juice and whisk until smooth. Allow to rest for 10 minutes.
3. Prep vegetables
i) Meanwhile, slice your onion into thin discs.
ii) Slice half your avocado into 1 cm thick wedges.
4. Wasabi mayo
i) Make your wasabi mayo by mixing your mayo in a bowl with wasabi paste until fully combined.
5. Bread and fry mushrooms
i) Prepare a plate with a layer of panko breadcrumbs and start dipping your mushrooms into the batter.
ii) Place all of the battered mushrooms onto the panko and sprinkle more panko over the top until fully coated.
iii) Now preheat the oil over a medium heat in a small pan, test to see if it is hot enough by dropping a little panko in there (if it bubbles up within a second it's ready to go).
iv) Gently place in 1 or 2 pieces of breaded mushroom at a time and turn frequently using tongs of chopsticks.
v) Once golden and crispy take out and place on some paper towel (over a plate) to dry off some of the excess oil.
6. Build your bun
i) Toast your buns either under the grill or in a dry frying pan.
ii) Stack your burger starting with a teaspoon of wasabi mayo, 3 avocado slices, onion, red chillies (and some of the pickling juice).
iii) Next add 2-3 clusters of the deep fried oyster mushrooms, fresh watercress and dill and mayo'd top bun.
iv) Plate up and serve hot, ideally alongside togarashi fries and a yuzu cocktail.
Hint: For the crispiest mushrooms, ensure your oil is at the perfect temperature. Too cold, and the mushroom will absorb too much oil; too hot, and they'll burn before cooking through. Test your oil by dropping in a breadcrumb - if it sizzles and rises, you're good to go.
Substitutions & Variations
- Turn it into sliders by using mini buns and smaller mushroom clusters, ideal for entertaining or sharing.
- Add a Japanese slaw of shredded cabbage, carrots, and sesame seeds dressed with Japanese sesame dressing.
- For a lighter meal, skip the bun and serve the crispy oyster mushrooms over rice with the toppings scattered on top and a drizzle of wasabi mayo.
Storage
Oyster mushroom burgers are best when they're fresh, so try to assemble them right before serving to keep that crispy crunch. If you end up with any extra deep-fried mushrooms, you can store them in an airtight container in the fridge for up to two days. When you're ready to eat them, just reheat and crisp up slightly in the oven - they're perfect as a snack with some vegan kewpie mayo or vegan tonkatsu sauce!
Oyster Mushroom Burger FAQ's
Yes. King oyster mushrooms work brilliantly and have an even meatier texture. Shiitake or portobello are good alternatives too, though the clusters of oyster mushrooms give the best "pulled" effect for a burger.
Not essential, but a quick soak in soy sauce, garlic, and a splash of mirin for 15-20 minutes before coating makes a noticeable difference to the depth of flavour.
Yes. Brush with oil and bake at 200°C for 20-25 minutes, turning halfway. You won't get quite the same crunch as frying but it's a lighter option.
The mushrooms are best fresh from the fryer, but you can prep the slaw, mayo, and toppings ahead. Reheat cooked mushrooms in a hot oven or air fryer to bring the crunch back.
Togarashi fries, tonkatsu mayo, or a side salad with Japanese sesame dressing all work brilliantly.
Main dishes
Try some more tasty vegan Japanese recipes.
- Vegan Miso Ramen - Quick 10 Minute Recipe
- Yuzu Ramen (Japanese Citrus Noodle Soup Recipe)
- Mabo Nasu (Mapo Eggplant 麻婆茄子)
- Our Favourite Vegan Udon Noodle Recipes
Side dishes
Recipes to serve with your oyster mushroom burger.
- Avocado Sushi
- Eggplant Agebitashi (Nasu Agebitashi)
- How to Cook Pak Choi with Soy Sauce
- Vegan Eel Sushi (unagi nigiri)
📖 Recipe
Oyster Mushroom Burger (Crispy & Easy)
Ingredients
- 4-6 oyster mushroom clusters
- 90 g of panko breadcrumbs
- 250 ml Neutral oil for deep frying enough oil for 2-3 inches (5-7cm) depth of oil in your pan
- 2 Burger buns of your choice a vegan brioche bun is ideal
For the batter:
- 60 g plain flour
- 30 g corn flour
- 180 ml water
- 1 lemon grated rind
- 3 teaspoon lemon juice
- ½ teaspoon salt
- 2 teaspoon soya sauce
- black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Quick pickled chillies:
- 1 x red chilli
- 1 teaspoon sugar
- 75 ml rice vinegar
- Wasabi mayo:
- ½ cup mayo
- ½ teaspoon wasabi
- 1 teaspoon lemon juice
For the burger fillings:
- 1 handful Watercress
- 2 sprigs Dill
- ¼ Red onion
- 3 pieces Pickled carrot
- ¼ Avocado
Instructions cook mode
Pickle chillies
- Slice red chillies thinly and place on a small dish, sprinkle with salt, sugar and vinegar. Set aside.
Make the batter
- Grate your lemon rind and then juice half the lemon for the upcoming steps.
- Peel and mince your ginger as finely as possible and set aside
- Make your batter by sifting the flour(s) into a mixing bowl, adding the dry ingredients and mixing these in with a whisk.
- Add the lemon rind, ginger, water and lemon juice and whisk until smooth. Allow to rest for 10 minutes.
Prepare your burger toppings
- Meanwhile, slice your onion into thin discs.
- Slice half your avocado into 1 cm thick wedges.
- Make your wasabi mayo by mixing the mayo in a bowl with wasabi paste until fully combined.
Bread the mushrooms
- Prepare a plate with a layer of panko breadcrumbs and start dipping your mushrooms into the batter.
- Place your battered mushrooms onto the panko and sprinkle more panko over the top until fully coated.
Deep fry the mushrooms
- Preheat your oil over a medium heat in a small pan, test to see if it is hot enough by dropping a little panko in there (if it bubbles up within a second it's ready to go).
- Gently place in 1 or 2 pieces of breaded mushroom at a time and turn frequently using tongs of chopsticks.
- Once golden and crispy take out and place on some paper towel (over a plate) to dry off some of the excess oil.
Build your burger
- Toast your buns either under the grill or in a hot dry frying pan.
- Stack your burger starting with bottom bun, a teaspoon of wasabi mayo, 3 avocado slices, onion, red chillies (and some of the pickling juice).
- Next add 2-3 clusters of mushrooms, watercress, dill and mayo'd top bun.
- Serve up and enjoy, perhaps with some togarashi fries.
Sophie B says
The lemon zest in the batter is a game changer. Great recipe - thank you!