Crispy Korean Oyster Mushroom Burgers
These crispy Korean-style oyster mushroom burgers are the best vegan alternative to the crispiest southern fried chicken burger. Drenched in a vegan buttermilk substitute, then fried until crispy in under 30 minutes, these will satisfy that craving for a crispy monster of a burger in no time.
These crispy Korean-inspired oyster mushroom burgers are the very essence of a delicious vegan or vegetarian southern fried “chicken” burger. Crunchy, golden and absolutely addictive, these vegan burgers are perfect for a weekend treat or snack.
So, what goes into the perfect oyster mushroom burger?
Making homemade, delicious vegan burgers couldn’t be simpler! Just follow these tips and you’ll be golden.
Don’t wash your mushrooms with water!
Instead, wipe with a damp paper towel or tea towel. This will prevent your mushrooms from becoming mushy and soft when you fry them.
Don’t overcrowd the pot
Adding too many mushrooms to your oil will cool it down and make the coating greasy. Rather fry your mushrooms in batches. This will ensure your mushrooms come out crispy and golden brown.
Test the oil before you fry
Simply throw a pinch of flour into the oil before you fry. If the oil bubbles, you’re good to go!
If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. You can also view the video here. Happy cooking!
Frequently Asked Questions
Can I make this with other types of mushrooms?
You could make these with large brown mushrooms, however, oyster mushrooms will yield the best results.