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

Serves 2

Nutritional information per serving

approx. 928 kcal | 104.5 g carbohydrates | 49.4 g fat | 22.4 g protein

For the Mushroom Burger

• 2 vegan burger buns

• 300 g king oyster mushrooms or oyster mushrooms

• 2 tbsp olive oil

• 1 tbsp smoked paprika

• 1/2 tsp cayenne pepper

• 2 garlic cloves

• 1/2 tsp liquid smoke

• 100 ml barbecue sauce

• 1/2 pot cress

• Salt, pepper

For the coleslaw

• 200 g red cabbage

• 1 carrot

• 2 tsp sugar

• 1 tsp Dijon mustard

• 2 tbsp white wine vinegar

• 1 tbsp lemon juice

• 2 tbsp rapeseed or sunflower oil

• Salt, pepper

For the burger sauce

• 50 g cashews

• 2 tbsp ketchup

• 1 portion of pickles

• 80 ml 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 – Soak the cashews:

   Place the cashews in a bowl, cover with water, and let soak overnight.

   
   

2. Prepare the coleslaw:

   Coarsely grate the red cabbage and carrot. Place both in a bowl, sprinkle with 3 teaspoons of sugar, salt, and pepper, and knead thoroughly with your hands.

   Mix a vinaigrette with vinegar, lemon juice, oil, mustard, and the remaining sugar. Pour over the vegetables, mix well, and let sit in the refrigerator for at least 1 hour.

   
   

3. Mix the burger sauce:

   Peel and finely chop the garlic. Drain the soaked cashews and place them in a tall container along with the ketchup, finely diced gherkin, gherkin water, tahini, mustard, onion powder, and garlic.

   Blend with an immersion blender for about 3 minutes until the sauce is smooth and creamy. Add a little water or gherkin water if necessary. Season with salt and pepper.

   
   

4. Preheat grill or pan:

   Heat a pan with oil on the stovetop or set the grill with a reversible plate to direct high heat.

   
   

5. Prepare the pulled mushrooms:

   Finely chop the garlic. Clean the mushrooms and shred them into coarse strands using two forks. Mix well in a bowl with oil, paprika, cayenne pepper, a little liquid smoke, the garlic, and salt.

   
   

6. Grill the mushrooms & toast the buns:

   Grill the mushrooms on the hot griddle for about 15 minutes, turning regularly. Then toss with barbecue sauce. Cut the burger buns in half and toast the cut sides briefly on the grill or in a pan.

   
   

7. Assemble the burgers:

Brush the bottom half of the bun with the prepared burger sauce, then top with coleslaw, the pulled mushrooms, and some cress. Place the top half of the bun on top and serve immediately.

💡 Save calories –

Total savings potential: 👉 Up to 200–300 kcal per serving if you:

• Reduce the olive oil when sautéing mushrooms to 1 tablespoon or replace it with oil spray

• Reduce the barbecue sauce to 50 ml or use a low-sugar version

• Halve the amount of cashews to 25 g or replace it with low-fat yogurt (vegan)

• Limit the tahini to 1 tablespoon – this is enough for creaminess

• Use only 1 tablespoon of oil in the coleslaw or replace it with yogurt/mustard vinaigrette

• Substitute erythritol or simply omit the sugar in the slaw

👉 The burger remains savory, smoky, and spicy-creamy, but is significantly lighter and lower in fat – ideal for a calorie-conscious, plant-based meal.