Vegan Pulled Mushroom Burger

Video coming soon !

Time: 12 hours 55 minutes | Difficulty: Medium

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 slowly cooked until tender and juicy, then seasoned with a variety of spices and sauces to impart a rich, smoky flavor. Some popular options include barbecue sauce, garlic, onions, paprika, 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 for extra flavor and creaminess.

Conclusion: The Vegan Pulled Mushroom Burger is not only delicious but also healthy. Mushrooms are an excellent source of protein, fiber, and various vitamins and minerals.

Preparation: 30 min | Cooking: 25 min | Waiting time: 12 hrs

Pulls better than any pulled pork – juicy, smoky and completely plant-based – Prime Recipes

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Ingredients

For 2 servings

For the Mushroom Burger

• 2 vegan burger buns

• 450 g king oyster mushrooms

• 5 tbsp olive oil

• 1 tbsp smoked paprika

• 1/2 tsp cayenne pepper

• 2 garlic cloves

• 1/2 tsp liquid smoke

• 150 ml barbecue sauce

• 1/2 pot cress

• Salt, pepper

For the Cole Slaw

• 350g 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

• 70g cashews

• 2 tbsp ketchup

• 1 serving pickles

• 80ml pickle juice

• 2 tbsp tahini

• 1 tsp Dijon mustard

• 1 garlic clove

• 1/2 tsp onion powder

• Salt, pepper

Preparation in 7 steps

1. The day before: Cover the cashews with water in a bowl and let them soak overnight.

   
   

2. For the coleslaw: Grate the red cabbage. Peel the carrot and grate it as well. Place both in a bowl along with 3 teaspoons of sugar, salt, and pepper, and mix thoroughly with your hands. Whisk the vinegar, lemon juice, oil, mustard, and the remaining sugar into a vinaigrette and pour it over the vegetables. Mix well and let it sit in the refrigerator for at least 1 hour.

   
   

3. To prepare the burger sauce, first peel and finely chop the garlic. Drain the cashews and place them in a blender along with the ketchup, finely diced cucumber, cucumber water, tahini, mustard, onion powder, and the chopped garlic. Then, blend the mixture 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, simply add a little water or cucumber juice. Finally, season the sauce with salt and pepper.

   
   

4. Preheat the stovetop with a pan and a little oil, or place a gas grill with a reversible plate over direct high heat.

   
   

5. For the burger: First, peel and finely chop the garlic. Clean the mushrooms and roughly chop them with two forks. Then, combine them in a bowl with the oil, paprika, cayenne pepper, liquid smoke, the minced garlic, and salt.

   
   

6. Grill the mushrooms on the reversible plate or pan for about 15 minutes, turning them regularly. After grilling, return the mushrooms to the bowl and toss them with barbecue sauce. Halve the burger buns and toast them briefly on the grill.

   
   

7. Spread burger sauce on the bun halves. Add coleslaw, pulled mushrooms, and cress to the bottom half of the bun. Then place the top half of the bun on top.