As we embrace the spirit of Veganuary, our Executive Chef, Alessandro Negro, brings you a delightful and easy-to-make vegan burger recipe that will tantalise your taste buds – the Korean Fried Enoki Mushroom Burger. Packed with flavours and textures, this burger is a celebration of plant-based goodness.
1 pack Enoki mushrooms
1 spring onion, sliced
½ cup plain flour
1/3 cup potato cornstarch
½ tsp baking powder
½ tsp salt
½ tsp black pepper
½ tsp onion powder
½ tsp garlic powder
¾ cup sparkling water
½ tsp turmeric
Vegetable Oil for frying
½ cup soy sauce
3 tbsp sugar
2 tbsp agave syrup
1 tbsp gochujang
1 tbsp rice vinegar
¼ cup water
1 carrot
½ parsnip
½ shallots, finely chopped
1cm piece ginger, chopped
½ chilli pepper, chopped
150 ml vegetable oil
2 tbsp rice vinegar
Salt and pepper to taste
Chopped parsley
3 tbsp Vegan Mayo
1 tbsp Gochujang
Vegan Burger bun
Baby gem salad
Red Onion
Cut the Enoki mushrooms in half.
Prepare the batter by mixing all the listed ingredients.
Heat vegetable oil to 170C.
Dip the mushrooms in the batter and fry for 2-3 minutes on each side or until golden.
Combine all sauce ingredients in a pan over medium heat until it bubbles and thickens.
Dress the fried mushrooms with the sauce and sprinkle sliced spring onion.
Julienne carrots and mix with chopped shallots, ginger, chilli, rice vinegar, salt, and pepper.
Heat vegetable oil to 180C and pour it into the coleslaw.
Cool it down and add chopped parsley.
Mix Vegan Mayo and Gochujang together.
Grill the vegan bun.
Add Gochujang vegan mayo, baby gem salad leaves, sliced red onion, dressed and fried mushrooms, and carrot slaw.
Serve and savour the guilt-free flavours of this delicious Korean fried chicken burger alternative.
Our Enoki Burger contains no animal derivatives, ensuring a delicious feast without harm. Happy Veganuary! ✨
