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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. 

Crispy Korean Oyster Mushroom Burgers

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!

Crispy Korean Oyster Mushroom Burgers

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.

 

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Crispy Korean Oyster Mushroom Burgers

Crispy Korean Oyster Mushroom Burgers


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  • Author: Jess Bunn
  • Total Time: 30 Minutes
  • Yield: 2-3 Servings
  • Diet: Vegetarian

Description

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. You can view the cook-along video here.


Ingredients

Units

Batter

  • 100g coconut yoghurt
  • 2 Tbsp gochujang (40g)
  • 1 Tbsp soya sauce (8ml)
  • 2 Tbsp apple cider vinegar or rice vinegar
  • 1/2 tsp pepper
  • 1 garlic clove
  • 90ml water

Dredge

  • 200g plain flour
  • 70g cornflour
  • 1 tsp salt

Fried Oyster Mushrooms

  • 150g oyster mushrooms

Burger Sauce

  • 50g vegan-friendly mayonaise
  • 1 Tbsp gochujang (20g)
  • 1 spring onion
  • 1 tsp apple cider vinegar
  • 1 tsp honey or vegan honey (25g)
  • vegan-friendly kimchi, optional (50g)

Burger slaw

  • 80g cabbage, thinly sliced
  • 2 spring onions, thinly sliced
  • 1 tsp honey or vegan honey (8g)
  • 2 Tbsp vinegar
  • 1 Tbsp mayo (20g)

For assembly

  • burger buns or slider buns

Instructions

Wet batter

In a medium bowl, mix together the coconut yoghurt, 2 Tbsp gochujang, soy sauce, apple cider vinegar, and water. Grate in the garlic clove and add 1/2 tsp pepper. Set aside.

Dredge

In a second bowl, combine the flours together, along with 1 tsp salt to make your dredge. Set aside.

Burger Sauce

Mix all ingredients together in a bowl and set aside.

Burger Slaw

Mix all ingredients together in a bowl and set aside.

Fried Oyster Mushrooms

  1. Fill a large pot with cooking oil, and place it on the stove over high heat. If cooking in a deep fryer set the temperature to 180C.
  2. Get your mushrooms ready for dipping – wipe them with a damp paper towel to remove any dirt.
  3. Pull any extra-large mushrooms apart to the desired size to fox your buns, and set them aside.
  4. Dip them into the seasoned flour mixture, then into the wet batter, shaking off excess batter as you dip, and then again into the flour mixture.
  5.  Fry the mushrooms immediately in the hot oil until golden brown, crispy and crunchy. Once fried, immediately place on paper towels to drain, and season with salt then transfer to a cooling rack to ensure your mushrooms stay crispy.

Assembly

To assemble your burgers, take your favourite burger buns, smear generously with burger sauce, and top with burger slaw and your fried oyster mushrooms. Feel free to add your favourite pickles and condiments. Enjoy!

  • Prep Time: 15 Minutes
  • Cook Time: 15 Minutes
  • Category: Mains
  • Method: Fry
  • Cuisine: Korean-inspired

Nutrition

  • Serving Size: 1
  • Calories: 1037.63kcal
  • Sugar: 32.62g
  • Sodium: 2133.77mg
  • Fat: 34.71g
  • Saturated Fat: 6.8g
  • Unsaturated Fat: 23.75g
  • Trans Fat: 0g
  • Carbohydrates: 160.2g
  • Fiber: 7.15g
  • Protein: 21.02g
  • Cholesterol: 0g
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