Serves: 4
Cooks in: 90 minutes
Difficulty: 7/10

A special Korean inspired Gourmet Vegan Burger. Crispy portobello mushroom with a sticky apple & soy glaze.


4 Portobello Mushrooms

1 tbs Vegetable Oil

Pinch Sea Salt & Ground Pepper


1 cup/120g Plain Flour, plus extra for dusting

1 cup/125ml Water

1 tbs Vegetable Oil


1 cup/50g Panko Bread Crumbs

1 cup/120g Plain Flour

1 tsp Ground Ginger

1 tsp Sea Salt

1 tbs Sesame Seeds

1 tbs Gochugaru Chilli Flakes (or any mild dried chilli flakes)

2 tsp Garlic Granules

1 tbs Onion Granules

1 cup/250ml Vegetable Oil for shallow frying

Sticky Apple & Soy Glaze

3/4 cup/180ml Light Soy Sauce

3/4 cup/120g Brown Sugar

3/4 cup/180ml Apple Juice

5 cloves Garlic, minced

1 tbs Fresh Ginger, minced

3 Spring Onions, chopped fine

1 tbs Sesame Oil

1 cup/250ml Water

2 tbs Cornflour mixed with 1/2 cup/125ml water

Serve with

4 Toasted Burger Buns

8 tbs Sriracha Mayo

4 heaped tbs Kimchi

1 head Lettuce Lettuce
4 Spring Onions, chopped fine

Handful Fresh Coriander

4 Slices Vegan Cheese

Grab a large heavy based non stick frying pan & place it over a high heat, add the oil. When the pan is hot – add the mushrooms.

Grab another frying pan or saucepan thats slightly smaller than the mushroom pan & place it directly on top of the mushrooms. It will flatten the mushrooms and make sure they are being seared completely. Leave the mushrooms for 4-5 minutes to cook, applying some pressure to the top pan, which will squeeze the water out of them, making them extra meaty.

After 5 minutes, remove the top pan and season the mushrooms with sea salt and pepper. Flip the mushrooms over then place the pan back on top & cook + press for a further 4 minutes.

Once the mushrooms have cooked remove them from the pan and set them aside to slightly cool.

Meanwhile add all the glaze ingredients (accept the cornflour) to a saucepan and place over a medium heat, bring the mix to a simmer.

Allow to simmer for 5 minutes before whisking in the cornflour mixture.

The liquid should thicken up into a lovely glaze like the consistency. If it becomes too thick add some water, and if too thin, slightly more cornflour/water mix or just allow it to reduce down.

Next mix together the coating ingredients in a shallow bowl.

Whisk together the batter ingredients in another bowl – adding enough water to make it a pancake batter style consistency.

When the mushrooms are cool enough to handle, individually dip each mushroom first into the flour /panko mix then into the batter then back into the coating mixture, making sure they are coated all over evenly. Feel free to double dip them to get a thicker coating.

To make them extra crispy, pre heat a large non stick frying pan over a medium heat with the frying oil. When the oil is hot (you can test by dropping in a bread crumb) add a couple of the coated mushrooms. Fry them on both sides for 3-4 minutes. When they’re golden & crisp, remove them from the oil & place them on to a plate lined with kitchen paper to soak up any excess oil.

Alternatively, for a healthier alternative, you can bake the mushrooms until crispy in an oven set at 180 degrees C/356 degrees F for approximately 25 minutes.

Sprinkle over a little salt to keep them crisp until you’re ready to serve.

When your glaze is ready and your mushrooms are crispy, build your burgers. I fill mine with sriracha mayo, kimchi, fresh coriander, spring onions, lettuce, vegan cheese & a sprinkle of sesame seeds.