12 Std. 55 Min.
Simple
Vegan pulled mushroom burger
​The Vegan Pulled Mushroom Burger is a delicious and healthy alternative to traditional meat burgers. The main ingredient in this burger is mushrooms, which are prepared to have a similar texture and flavor to pulled meat.
The mushrooms are slow cooked until tender and juicy, then seasoned with a variety of spices and sauces to give them a rich, smoky flavor. Some popular options include barbecue sauce, garlic, onions, bell peppers, and a pinch of salt and pepper.
​
The burger is then topped with a selection of fresh vegetables such as lettuce, tomatoes, cucumbers, and onions. Some people also add avocado or vegan cheese to add extra flavor and creaminess. ​
​
Bottom line: The Vegan Pulled Mushroom Burger is not only delicious, but healthy too. Mushrooms are an excellent source of protein, fiber, and various vitamins and minerals.
30 Min.
​Preparation
25 Min.
​Preparation
12 Std.
​Waiting time
​Ingredients
For 2 servings
​Watch our video
​For the burger
​
2 vegan burger buns
​
450 g king oyster mushrooms or
oyster mushrooms
​
5 tbsp olive oil
​
1 tbsp smoked paprika powder
​
1/2 tsp cayenne pepper
​
2 cloves of garlic
​
1/2 tsp liquid smoke
​
150 ml barbecue sauce
​
1/2 pot of cress
​
Salt, pepper
​​
​
For the coleslaw
​
350 g red cabbage
​
1 carrot
​
4 tsp sugar
​
2 tsp Dijon mustard
​
4 tbsp white wine vinegar
​
1 tbsp lemon juice
​
4 tbsp rapeseed or sunflower oil
​
Salt, pepper
​
​
For the burger sauce
​
70 g cashews
​
2 tbsp ketchup
​
1 portion of pickles
​
80 ml cucumber water
​
2 tbsp tahini
​
1 tsp Dijon mustard
​
1 clove of garlic
​
1/2 tsp Onion powder
​
Salt, pepper
​Preparation in 7 steps
​The day before: Cover cashews in a bowl with water and leave to soak overnight.
​​​
​
​
For the coleslaw: Grate the red cabbage. Peel the carrot and grate it too. Put both in a bowl with 3 teaspoons of sugar, salt and pepper and mix everything thoroughly with your hands. Beat the vinegar, lemon juice, oil, mustard and the remaining sugar to make a vinaigrette and pour this over the vegetables. Mix everything well and leave it in the fridge for at least 1 hour.
​
​
To prepare the burger sauce, first peel and finely chop the garlic. Drain the cashews and put them in a blender together with ketchup, finely diced cucumber, cucumber water, tahini, mustard, onion powder and the chopped garlic. Then the mixture is blended with a hand blender for about three minutes until the cashews are finely ground and the sauce has a creamy and slightly thick consistency. If the sauce is too thick, you can simply add a little water or cucumber water. Finally, season the sauce with salt and pepper.
​
​​
​
Preheat the hob with a pan and a little oil or the gas grill with a reversible plate on direct high heat.
​
​
For the burger: First peel the garlic and chop finely. Clean the mushrooms and roughly chop them with two forks. Then mix them in a bowl together with oil, paprika, cayenne pepper, liquid smoke, the chopped garlic and salt.
​
​​
​
Grill the mushrooms on the reversible plate or pan for about 15 minutes, turning them regularly. After grilling, put the mushrooms back in the bowl and mix them with barbecue sauce. Halve the burger buns and toast them briefly on the grill.
​​
​
​​
Spread burger sauce on the bun halves. Put coleslaw, pulled mushrooms and cress on the bottom half of the bun. Then place the top half of the bun on top.
TAGS