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Vegan Kimchi Mushroom Burger

Mushrooms rolled in panko breadcrumbs with kimchi mayonnaise, spicy kimchi and cucumber served on a homemade vegan brioche bun, kimchi mushroom burgers.
Course Burgers, Lunch/Dinner
Cuisine American, Asian
Keyword kimchi mushroom burger
Prep Time 30 minutes
Cook Time 25 minutes
Proofing 1 hour
Servings 8 sliders
Calories 412kcal

Ingredients

Brioche Buns

  • 1 cup warm water
  • 3 tablespoons warm almond/soy milk
  • 2 teaspoons active dry yeast
  • 2 tablespoons coconut sugar
  • 1 flax egg
  • 3.5 cups all-purpose flour
  • 1.5 teaspoons salt
  • 2.5 tablespoons vegan butter softened.
  • 1 teaspoon agave
  • 1 teaspoon almond milk for brushing

Filling

  • 5 portobello mushrooms sliced in to half-inch slices
  • 2 tablespoons plain flour
  • 1/4 cup almond/soy milk
  • 1/2 cup panko breadcrumbs
  • 1/3 cup sunflower oil for shallow frying

Kimchi Mayonnaise

  • 3 tablespoons vegan mayonnaise
  • 3 tablespoons kimchi liquid
  • 1 lebanese cucumber julienned
  • 1/4 cup kimchi vegan

Instructions

  • Combine 1 cup lukewarm water, warm milk, yeast and sugar in a bowl. Stand until foamy, about 5 minutes
  • Meanwhile make flax egg.
  • In a large bowl combine flour and salt. Add butter and rub into flour between your fingers, making crumbs.
  • Stir in the yeast mixture and flax egg until a dough forms.
  • Pour dough onto a clean, un-floured surface and knead until smooth and elastic, About 8 to 10 minutes.
  • Shape dough into a ball and place it in a clean, lightly greased bowl.
  • Cover bowl with plastic wrap and let the dough rise in a warm place until doubled in bulk. I left mine for about 1.5 hours.
  • Line a baking sheet with parchment paper.
  • Divide dough into 8 equal parts. Gently roll each into a ball and arrange 2 to 3 inches apart on baking sheet.
  • Cover loosely with a clean kitchen towel and let buns rise in a warm place for around 1 hour.
  • Set a large shallow pan of water on oven floor. Preheat oven to 205 degrees C (400 F) with the rack in centre of the oven.
  • Combine 1 teaspoon almond milk with 1 teaspoon agave and brush on to buns. Bake, turning sheet halfway through baking, until tops are golden brown about 15 minutes.
  • Transfer to a rack to cool completely.
  • Combine the mayonnaise and kimchi juice in a bowl and set aside.
  • 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 and finally roll in the crumbs.
  • Heat enough oil to fill a fry pan 1/2 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.
  • To assemble the burgers, slice the buns in half and add a good dollop of kimchi mayonnaise to the bottom half. Add the crumbed mushrooms, followed by as much kimchi as you like and a handful of sliced cucumber.
  • Add the bun lid and serve.

Notes

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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