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A front on image of a crispy mushroom burgers on a wooden board

Kimchi Burger with Mushrooms

Mushrooms rolled in panko breadcrumbs with kimchi mayonnaise, spicy kimchi and cucumber served on a brioche or burger bun.
5 from 1 vote
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Course: Burgers | Lunch/Dinner
Cuisine: American | Asian
Diet: Vegan
Prep Time: 15 minutes
Cook Time: 25 minutes
Proofing: 1 hour
Total Time: 1 hour 40 minutes
Servings: 4 burgers
Calories: 412kcal
Author: Amanda Logan

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
  • cup sunflower oil for shallow frying

Kimchi Mayonnaise

  • ½ cup vegan mayo or a store-bought mayo
  • 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
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