Korean-Style Mushroom Burger
frying pan, saucepan, bowl, whisk
- 2 portobello mushrooms
- ½ tbsp vegetable oil
- frying pan
After peeling the mushrooms, grab a large, heavy-based, non-stick frying pan and place it over a high heat, add the oil. When the pan is hot, add the mushrooms.
Grab another frying pan or saucepan that’s slightly smaller than the frying pan and place it directly on top of the mushrooms. It will help flatten the mushrooms and make sure they are being seared completely. Leave the mushrooms for 4-5 minutes to cook, applying some pressure to the top pan, which will squeeze the water out of them, making them extra meaty!
After five minutes, remove the top pan and season the mushrooms with sea salt and pepper. Flip the mushrooms over then place the pan back on top and press for another 4 minutes or so.
Once the mushrooms have cooked, remove them from the pan and set them aside to cool.
- 90 ml light soy sauce
- 60 g brown sugar
- 90 ml apple juice
- 2½ cloves garlic
- ½ tbsp ginger
- 1½ scallions
- ½ tbsp sesame oil
While they’re cooling, add all the glaze ingredients (except the cornflour / water) to a saucepan and place over a medium heat. Bring the mix to a simmer.
- 1 tbsp cornflour (for thickening)
- 2 tbsp water (for thickening)
Allow to simmer for 5 minutes before whisking in the combined cornflour and water.
The liquid should thicken up into a lovely glaze-like consistency. If it becomes too thick, add some water, and if too thin, slightly more cornflour/water mix or just allow it to reduce down.
- 25 g panko breadcrumbs (for coating)
- 60 g flour (for coating)
- ½ tsp ground ginger (for coating)
- ½ tsp sea salt (for coating)
- ½ tsp sesame seed (for coating)
- ½ tbsp gochugaryu
- 1 tsp garlic powder (for coating)
- ½ tbsp onion powder (for coating)
Whisk together the coating ingredients in a shallow bowl.
- 60 g flour (for breading)
- 62½ ml water (for breading)
- ½ tbsp vegetable oil (for breading)
Whisk together the batter ingredients in another bowl - adding enough water to make it a pancake batter-style consistency.
When the mushroom are cool enough to handle, individually dip each mushroom first into the flour/panko mix, then into the batter then back into the coating mixture, making sure they are all coated all over evenly. Feel free to double dip them to get a thicker coating.
- 125 ml vegetable oil (for frying)
To make them extra crispy, pre-heat a large, non-stick frying pan over a medium heat with the frying oil. When the oil is hot (you can test by dropping in a breadcrumb), add a couple of the coated mushrooms. Fry them on both sides for 3-4 minutes. When they’re golden and crisp, remove them from the oil and place them on to a plate lined with kitchen paper to soak up and excess oil.
Alternatively, for a healthier alternative, you can bake the mushrooms until crispy in an oven set at 180 C / 365 F for approximately 25 minutes.
Sprinkle over a little salt to keep them crispy until you’re ready to serve.
- 2 burger buns
- 4 tbsp Sriracha mayo
- 2 tsp kimchi (for serving)
- lettuce (for serving)
- 2 scallions (for serving)
- cilantro (for serving)
- 2 melting cheese in slices (for serving)
When your glaze is ready and your mushroom are crispy, build your burgers with your toasted bun halves. This is your choice, but for this recipe, from the bottom up, add a spoonful of Sriracha mayo, kimchi, shredded lettuce, the mushrooms, spoonful of the soy and apple glaze, cheese slice, sliced scallions and cilantro. You can add some more mayo to the top bun if you like.