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.
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