Oyster Mushroom Burger (Crispy & Easy)
This crispy oyster mushroom burger recipe is the ultimate vegan burger — a battered, deep-fried oyster mushroom patty served with wasabi mayo, pickled chilli, and avocado in a vegan brioche bun. Ready in just 40 minutes!
Servings: 2
Calories: 560kcal
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
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.
Notes
Your mushrooms matter: Look for large, firm oyster mushroom clusters. The bigger the better for that satisfying burger patty feel. Don't break them up too much; keeping the clusters intact gives you that impressive pull-apart texture.
Rest the batter: That 10-minute rest isn't optional. It relaxes the gluten and gives you a lighter, crispier coating. Use the time to prep your fillings.
Oil temperature is everything: Too cool and the batter soaks up oil; too hot and it burns before the mushroom cooks through. The panko test is your best friend. It should sizzle and bubble immediately.
Don't overcrowd the pan: Fry 1-2 clusters at a time maximum. Crowding drops the oil temperature and you'll end up with soggy batter. Patience pays off here.
Pickled chillies in advance: These only get better the longer they sit. Make them the night before if you can.
Wasabi heat: Start with ½ teaspoon and taste. Wasabi varies wildly in strength between brands, so add more gradually until it's got the kick you're after.
Gluten-free? Swap the plain flour and panko for your favourite GF alternatives. Rice flour works brilliantly in the batter.
Serve immediately: This burger waits for no one. Stack and eat straight away for maximum crunch.
Nutrition
Serving: 1 burger | Calories: 560kcal | Carbohydrates: 81g | Protein: 16g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 44mg | Sodium: 1352mg | Potassium: 583mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1568IU | Vitamin C: 12mg | Calcium: 133mg | Iron: 5mg
