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Crispy Korean Oyster Mushroom Burger With Kimchi & Gochujang Mayo On Soft Vegan Brioche

Total time30 min
Active time8 min

Cooking Timeline

Tap steps for details

⚡ Critical Path (3 steps)

These steps determine the minimum cooking time. Any delay here delays the entire recipe.

  1. 1Preheat oven and prepare pans5m
  2. 2Chop and roast new potatoes20m
  3. 3Assemble burgers and serve5m
30m total • 3/6 critical
0 min
5 min
10 min
15 min
20 min
25 min
30 min

⚡Critical stepPreheat oven and prepare pans

Prep • 5 min • Start 0m

Prep

⚡Critical stepChop and roast new potatoes

Cooking • 20 min • Start 5m

Cooking

Batter and bread oyster mushrooms

Prep • 8 min • Start 0m • 9m slack

Prep

Fry the coated oyster mushrooms

Cooking • 8 min • Start 8m • 9m slack

Cooking

Slice lettuce and toast brioche

Prep • 4 min • Start 0m • 21m slack

Prep

⚡Critical stepAssemble burgers and serve

Finishing • 5 min • Start 25m

Finishing

Nutrition Information

Calories696 kcal
Protein14.4g
Fat34g
Carbs101.4g
Fibre14.26g
Salt1.5g

Step-by-Step Instructions

  1. Preheat oven and prepare pans

    5 min

    Preheat your oven to 220°C / 200°C fan, then take out a large roasting tray and a wok or deep frying pan.

    Equipment: oven, large roasting tray, wok, deep frying pan
    Temperature: 220°C

  2. Chop and roast new potatoes

    20 min

    Cut the new potatoes into 1-1.5 square cm pieces. Place into your roasting tray, then drizzle with olive oil and season well with salt and pepper. Roast in the oven for 15-20 minutes or until golden and crispy.

    Equipment: knife, cutting board, large roasting tray, oven

  3. Batter and bread oyster mushrooms

    8 min

    Place the dry mix into a bowl and measure out 100ml of plant milk (or water if you don’t have milk). Slowly add the milk and stir until you have a thick batter (you may need slightly less or more than 100ml). Season well with salt and pepper and stir thoroughly until combined. Place the panko breadcrumbs into a separate bowl and season well with salt and pepper. Dip the oyster mushrooms into the batter mix and then into the panko breadcrumbs to coat.

    Equipment: bowl, measuring cup, separate bowl

  4. Fry the coated oyster mushrooms

    8 min

    Heat 1cm of a neutral oil (e.g. sunflower, groundnut or vegetable, but not olive oil) in a wok or deep frying pan, then fry the oyster mushrooms until golden on all sides, around 5-10 minutes. Alternatively you can brush with a little oil and air fry for 10-15 minutes or bake in the oven for 20-30 minutes. Remove and place into a bowl lined with kitchen towel, allowing them to cool slightly before serving.

    Equipment: wok, deep frying pan, bowl, kitchen towel

  5. Slice lettuce and toast brioche

    4 min

    Finely slice the baby gem lettuce . Slice the vegan brioche in half and toast in a frying pan just before serving.

    Equipment: knife, cutting board, frying pan

  6. Assemble burgers and serve

    5 min

    To serve, spread a layer of gochujang mayo on the top and bottom of the brioche, then pile in some baby gem lettuce , crispy oyster mushrooms and kimchi . Serve alongside the crispy potatoes with any extra gochujang mayo for dipping. Enjoy!

    Equipment: knife, plate