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If you’ve never tried an oyster mushroom burger, this is your sign to make one! These are hands-down some of the best vegetarian burgers I’ve ever made.
The texture from the king oyster mushrooms is absolutely amazing! These mushrooms have soft, thin flesh, absorb flavours easily, and maintain a tender, juicy texture whether sautéed, grilled, or fried.
They’re shallow-fried to perfection and pair beautifully with a soft burger bun and tangy slaw.
You will notice that I used potato starch in this recipe. Potato starch creates a light, crispy coating on the oyster mushrooms when fried. It absorbs less oil than regular flour, resulting in a crunchier texture.
INGREDIENTS
YOGHURT MIXTURE
– 1/2 cup plain yoghurt
– 1/2 cup milk
– 1 teaspoon Kashmiri masala
– 1/2 teaspoon salt
– 1/2 teaspoon pepper
– 1/2 teaspoon dried herbs
– 1/2 teaspoon Aromat
– 1 teaspoon bagel seasoning
FLOUR MIXTURE
– 1 teaspoon Kashmiri masala
– 1 teaspoon salt
– 1/2 teaspoon pepper
– 1/2 teaspoon dried herbs
– 1/2 teaspoon Aromat
– 2 teaspoons bagel seasoning
– 1/2 cup plain flour (Add 1 cup if you don’t have potato flour)
– 1/2 cup potato flour
SLAW
– Store-bought slaw mix
– Mayonnaise
METHOD
- In a mixing bowl, combine plain flour, potato flour, and all the ground spices. Mix until well combined.
- In another bowl, mix yoghurt, milk, and ground spices until smooth.
- Wash the oyster mushrooms, dry them thoroughly, and tear them into halves.
- Coat the oyster mushrooms in the yoghurt mixture. Once fully coated, transfer them to the flour mixture and ensure they’re evenly covered. Set aside on a plate.
- For the slaw, combine the store-bought mix with mayonnaise and your favourite sauces. Set aside.
- Butter and toast your burger buns, then set them aside.
- Shallow fry the oyster mushrooms in a pan with olive oil over medium heat until golden brown.
- Assemble the burgers by adding coleslaw to the bun, placing the fried oyster mushrooms on top, and drizzling with Sriracha or your favourite sauce. Top with the bun and enjoy!
