Vegan pulled mushroom burger

Vegan pulled mushroom burger

Based on 13 ratings
Simone Wimmer

Simone Wimmer

Kitchen Assistant at Kitchen Stories

www.instagram.com/baguettisimonetti/

"If you're a fan of pulled pork, you'll enjoy pulled mushrooms! With this recipe, you'll probably surprise with the "meaty" texture of these king oyster mushrooms. With the smoky notes and classic coleslaw, this vegan burger is sure to please vegetarians and meat-lovers alike."

Difficulty

Easy 👌

Preparation

15 min

Baking

25 min

Resting

0 min

Ingredients

2Servings
500 g
king oyster mushrooms
4 tbsp
canola oil
½ tsp
garlic powder
1 tsp
smoked paprika powder
½ tsp
cayenne pepper
½ tsp
ground cumin
4 tbsp
ketchup
2
vegan Worcestershire sauce
1 tbsp
raw sugar
1 tbsp
balsamic vinegar
200 g
red cabbage
1
carrot
2
scallions
1 tbsp
toasted sesame oil
4 tbsp
vegan mayonnaise
2 tbsp
white balsamic vinegar
1
lime
2
vegan burger buns
salt
pepper
MetricImperial

Utensils

cutting board, fork, 3 bowls (large), frying pan, spatula, oven, whisk, parchment paper, baking sheet, grater, knife, tongs

How-To Videos

perfect-homemade-no-knead-burger-buns

Perfect homemade no-knead burger buns

homemade-ketchup

Homemade ketchup

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How to clean mushrooms

vegan-hamburger-buns

Vegan burger buns

Nutrition per serving

Cal764
Fat48 g
Protein17 g
Carb77 g
  • Step 1/4

    Hold the king oyster mushrooms on the stems, and tear them with a fork or with your hands lengthwise along the stem into fine strips. Tear the rest into chunks. In a large bowl, mix canola oil with garlic powder, paprika, cayenne pepper, and cumin. Season with salt and pepper. Add mushroom strips and mix to combine. Then add the mushroom mixture to a hot frying pan. Turn only after approx. 5 min. for some roasting aromas. Fry for another approx. 7 min. until mushrooms are soft and slightly browned.
    • 500 g king oyster mushrooms
    • 4 tbsp canola oil
    • ½ tsp garlic powder
    • 1 tsp smoked paprika powder
    • ½ tsp cayenne pepper
    • ½ tsp ground cumin
    • cutting board
    • fork
    • bowl (large)
    • frying pan
    • spatula

    Hold the king oyster mushrooms on the stems, and tear them with a fork or with your hands lengthwise along the stem into fine strips. Tear the rest into chunks. In a large bowl, mix canola oil with garlic powder, paprika, cayenne pepper, and cumin. Season with salt and pepper. Add mushroom strips and mix to combine. Then add the mushroom mixture to a hot frying pan. Turn only after approx. 5 min. for some roasting aromas. Fry for another approx. 7 min. until mushrooms are soft and slightly browned.

  • Step 2/4

    Preheat oven to 200°C/400ºF with top/bottom heat.  To make the marinade, whisk together the ketchup, Worcestershire sauce, brown sugar, and balsamic vinegar in a large bowl. Add the sautéed mushrooms to the marinade, and mix until evenly coated. Spread on a baking sheet lined with parchment paper. Bake in the oven for approx. 15 min., or until the edges are crisp and brown.
    • 4 tbsp ketchup
    • 2 vegan Worcestershire sauce
    • 1 tbsp raw sugar
    • 1 tbsp balsamic vinegar
    • oven
    • bowl (large)
    • whisk
    • parchment paper
    • baking sheet

    Preheat oven to 200°C/400ºF with top/bottom heat. To make the marinade, whisk together the ketchup, Worcestershire sauce, brown sugar, and balsamic vinegar in a large bowl. Add the sautéed mushrooms to the marinade, and mix until evenly coated. Spread on a baking sheet lined with parchment paper. Bake in the oven for approx. 15 min., or until the edges are crisp and brown.

  • Step 3/4

    To make the coleslaw, slice the red cabbage and carrots into thin strips. Finely slice the scallions. In a large bowl, first mix the red cabbage with sesame oil, half of the mayonnaise, and white balsamic vinegar. Toss with your hands for about 1 min. until the cabbage gets a soft consistency. Then add the carrots and scallions, mix, and season with salt, pepper, and a little lime juice.
    • 200 g red cabbage
    • 1 carrot
    • 2 scallions
    • 1 tbsp toasted sesame oil
    • 2 tbsp vegan mayonnaise
    • 2 tbsp white balsamic vinegar
    • ½ lime
    • salt
    • pepper
    • grater
    • knife
    • bowl (large)

    To make the coleslaw, slice the red cabbage and carrots into thin strips. Finely slice the scallions. In a large bowl, first mix the red cabbage with sesame oil, half of the mayonnaise, and white balsamic vinegar. Toss with your hands for about 1 min. until the cabbage gets a soft consistency. Then add the carrots and scallions, mix, and season with salt, pepper, and a little lime juice.

  • Step 4/4

    Toast burger buns on the cut side spread each with remaining mayonnaise, and drizzle with a few drops of lime juice. Assemble with pulled mushrooms and coleslaw on top. Enjoy!
    • 2 vegan burger buns
    • 2 tbsp vegan mayonnaise
    • ½ lime
    • tongs

    Toast burger buns on the cut side spread each with remaining mayonnaise, and drizzle with a few drops of lime juice. Assemble with pulled mushrooms and coleslaw on top. Enjoy!

  • Enjoy your meal!

    Vegan pulled mushroom burger

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