Crispy Mushroom Burger

This crispy mushroom burger is a delicious vegan twist on a classic favourite. Large brown mushrooms are coated in a spiced batter, crunchy panko and fried until golden and crisp. Served with fresh lettuce, tangy slaw, tomato, gherkins, vegan mayo and sriracha, it’s packed with delicious texture and bold flavour in every bite.

Ingredients

6 large brown mushrooms

Iceberg lettuce

Red onion, sliced

1 baby red cabbage, finely sliced

1 medium carrot, peeled and julienned

Salt, to taste

Juice of 1 small lemon

1 tsp (5ml) jaggery

6 gherkins, sliced lengthwise

1 large tomato, sliced

Vegan mayonnaise

Sriracha sauce

6 burger buns

The Batter

1¼ cups (250ml + 60ml) cake wheat flour

1 tbsp maizena

1 tsp (5ml) mild chilli powder

1 tsp (5ml) cumin powder

1 tsp (5ml) curry powder (I used Pakco Masala)

½ tsp (2.5ml) coriander powder

½ tsp (2.5ml) turmeric powder

½ tsp (2.5ml) yellow asafoetida (hing)

1 tsp (5ml) salt

1 Tbsp (15ml) freshly crushed garlic

300ml ice-cold water

Crumbs

2 cups panko breadcrumbs

¼ tsp (1.25ml) salt

1 tsp (5ml) curry powder or chilli powder

For Frying

Vegetable oil for deep-frying

Let’s Cook 🙂

Start by gently wiping the mushrooms clean with a paper towel or cloth.

Lightly score the flat top side of each mushroom in a diamond pattern.

Prepare the Batter

In a medium bowl or casserole dish, combine the flour,

maizena, chilli powder, cumin powder, curry powder, coriander powder, turmeric powder, hing, garlic and salt.

Gradually add the ice-cold water, a little at a time, mixing well until you have a thick-ish, pourable batter.

Prepare the Crumbs

Place the panko breadcrumbs into a shallow bowl or platter and season with the salt and curry powder or chilli powder. Give it a good mix.

Dip each mushroom into the batter, making sure it is well coated. Then coat thoroughly in the seasoned panko breadcrumbs, gently pressing the crumbs onto the mushroom.

Heat the vegetable oil over medium heat. Once hot, reduce the heat to low-medium.

Carefully add the crumbed mushrooms to the heated oil and fry until beautifully golden brown and crispy.

Drain on a paper towel or in a colander before serving.

Prepare the Slaw

Add the sliced cabbage, carrots, lemon juice, jaggery and salt to a bowl. Mix well and set aside.

Serving Suggestions

🍔 Mushroom Burger
Serve as a delicious vegan burger. To a sliced bun, add some lettuce, followed by a generous serving of slaw.

Add the sliced tomato and gherkins, then spread with some mayonnaise.

Add the crumbed mushroom, followed by a good drizzle of sriracha sauce.

🥬 Lettuce Wraps
Fill crisp lettuce leaves with the onions, gherkins and cabbage slaw. Add some mayonnaise, then place the crumbed mushroom on top. Finish with a good squeeze of sriracha sauce.

Or

Top the crispy mushroom with a rich mushroom sauce and enjoy with your favourite side dishes.