Kimchi Burger with Mushrooms
Mushrooms rolled in panko breadcrumbs with kimchi mayonnaise, spicy kimchi and cucumber served on a brioche or burger bun.
Servings: 4 burgers
Calories: 412kcal
Ingredients
Crumbed Mushrooms
- 5 portobello mushrooms sliced in to half-inch slices
- 2 tablespoon plain flour
- ¼ cup dairy-free milk
- ¾ cup panko breadcrumbs
- ⅓ cup sunflower oil for shallow frying
Kimchi Mayonnaise
- ½ cup vegan mayo or a store-bought mayo
- ⅓ cup kimchi drain well and chopped
To serve
- 2 lebanese cucumber cut into ribbons
- 2 tablespoon kimchi per burger
- 1 cup fresh greens heaping, optional
- squeeze lemon juice optional for fresh greens
- 2 teaspoon olive oil optional for fresh greens
Instructions
For the Kimchi Mayo
- Combine the mayonnaise and kimchi in a bowl and set aside.
For the Crumbed Mushrooms
- For the mushrooms, put the flour on a plate, the milk in a soup-size bowl and the Panko crumbs on another plate. Sit them beside each other with a large plate at the end to put the finished crumbed mushrooms.
- Roll each slice of the mushroom in the flour, then the milk (shake a little to get rid of any excess) and finally roll in the crumbs.
- Heat enough oil to fill a fry pan ½ an inch.
- Test heat by flicking some cold water in, if it sizzles, it's ready. Shallow fry the mushrooms for around 2 minutes on each side or until golden. Place on kitchen paper to drain.
For the Burger
- To assemble the burgers, slice the buns in half and add a good dollop of kimchi mayon to the bottom half. Stack a few slices of the crumbed mushrooms, followed by as much kimchi as you like (or can fit!). If you are adding fresh greens, toss them in a little lemon juice and olive oil before adding them to your burger. Finish with a handful of cucumber ribbons and pop the burger bun lid on to serve.
Nutrition
Calories: 412kcal | Carbohydrates: 55g | Protein: 9g | Fat: 17g | Saturated Fat: 2g | Sodium: 552mg | Potassium: 359mg | Fiber: 4g | Sugar: 5g | Vitamin A: 229IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 3mg
