Vegan pulled mushroom burger

Vegan pulled mushroom burger

Based on 26 ratings
In app
"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
MetricImperial
500 g
king oyster mushrooms
4 tbsp
canola oil
½ tsp
garlic powder
1 tsp
smoked paprika powder
½ tsp
cayenne pepper
4 tbsp
ketchup
1 tbsp
vegan Worcestershire sauce
1 tbsp
raw sugar
½ tbsp
toasted sesame oil
3 tbsp
vegan mayonnaise
1 tbsp
white balsamic vinegar
2
vegan burger buns
salt

Utensils

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

Nutrition per serving

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

    Hold the king oyster mushrooms by the head, 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. 5-7 min. occasionally stirring, 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 by the head, 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. 5-7 min. occasionally stirring, 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 warm 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
    • 1 tbsp 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 warm 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

    In the meantime, make the coleslaw: slice or grate the red cabbage and carrots into thin strips. Slice the scallions into fine rings. 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 softer. Then add the carrots and scallions, mix, and season with salt, pepper, and a little lime juice.
    • 100 g red cabbage
    • ½ carrot
    • 1 scallion
    • ½ tbsp toasted sesame oil
    • 2 tbsp vegan mayonnaise
    • 1 tbsp white balsamic vinegar
    • ½ lime
    • salt
    • pepper
    • grater
    • knife
    • bowl (large)

    In the meantime, make the coleslaw: slice or grate the red cabbage and carrots into thin strips. Slice the scallions into fine rings. 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 softer. Then add the carrots and scallions, mix, and season with salt, pepper, and a little lime juice.

  • Step 4/4

    In a pan, 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

    In a pan, 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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