BBQ Oyster Mushroom Burger

This BBQ oyster mushroom burger is here to satisfy vegans and omnivores. The mushrooms are battered, fried, and brushed with BBQ sauce. Make it a burger with a silken tofu aioli and brussels sprouts slaw!

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In this BBQ oyster mushroom burger, the mushrooms are battered and fried. Make it a burger with a silken tofu aioli and slaw!

I love a good mushroom burger and this BBQ oyster mushroom burger has a whole lot of flavor, 4 veggies, and 2 sources of plant-based protein, so your concerned parent or gym bro friend can relax. The oyster mushrooms are battered with besan (gram flour/chickpea flour) and we’re making a silken tofu aioli to use on the buns and slaw. After coating the mushrooms in the besan batter and breadcrumbs, fry and brush with a glaze of BBQ sauce, sriracha, and maple syrup for a sweet-spicy feel! At this point the mushrooms are Super Bowl ready but we deserve more than a snack. We deserve a burger.

In this BBQ oyster mushroom burger, the mushrooms are battered and fried. Make it a burger with a silken tofu aioli and slaw!

In this BBQ oyster mushroom burger, the mushrooms are battered and fried. Make it a burger with a silken tofu aioli and slaw!

BBQ Oyster Mushroom Burger

This BBQ oyster mushroom burger is here to satisfy vegans and omnivores. The mushrooms are battered, fried, and brushed with BBQ sauce. Make it a burger with a silken tofu aioli and brussels sprouts slaw!
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Course Lunch, Main Course
Cuisine American
Servings 4 burgers

Ingredients
  

  • 4 burger buns

BBQ Oyster Mushrooms

  • 6 oz oyster mushrooms
  • 1 cup besan (gram flour) *you can also use chickpea flour
  • ½ cup cornstarch
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp turmeric
  • ½ tsp cayenne
  • 1 tsp salt or to taste
  • ½ tsp black pepper
  • 1 cup water or as needed
  • 1 cup panko breadcrumbs *more or less as needed
  • 2 tbsp BBQ sauce
  • 1 tbsp sriracha
  • 1 tsp maple syrup
  • neutral oil like canola oil for frying

Silken Tofu Aioli

  • 350 g silken tofu
  • 2 tbsp fresh parsley
  • 2 tbsp nutritional yeast
  • 2 tsp dijon mustard
  • ½ tsp sea salt or to taste
  • 1 tsp garlic powder
  • pinch of kala namak (black salt) *optional, adds the subtle eggy flavor of mayo
  • 2 tbsp lemon juice

Slaw

  • 1 cup sliced brussels sprouts
  • 1 cup thinly sliced red cabbagee
  • 2 carrots, julienned
  • ~ half of the aioli recipe

Instructions
 

  • Before making the mushrooms, I'd recommend whipping up the aioli and slaw. For the aioli, simply blend the ingredients in a small food processor.
  • For the slaw, thinly slice the veggies and place in a bowl. Pour about half the aioli on the veggies and toss. Set aside until you're ready to assemble the burgers.
  • Split the oyster mushrooms into pieces that are about as big as the buns you'll use. Do not wash them. Instead, clean them with a napkin.
  • To a mixing bowl, add besan, cornstarch, smoked paprika, garlic powder, turmeric, cayenne, salt, and pepper. Start adding water. Add a little at a time until you have a thick batter.
  • Pour breadcrumbs on a plate. Optional: mix in ¼ tsp of red chili powder or kashmiri chili powder for color.
  • Coat each piece in the besan batter, followed by the breadcrumbs. Set aside until ready to fry.
  • In a deep pan, heat about an inch of oil over medium heat to shallow fry the mushrooms. When the oil is hot and the mushrooms sizzle when placed in it, fry them! Do it in batches if necessary. Fry until crispy and golden-brown on both sides. It should take 4-5 minutes per side.
  • Stir BBQ sauce, sriracha, and maple syrup in a small bowl. When the mushrooms are ready, brush them with this glaze.
  • To assemble the burgers, toast the buns. Add aioli to the bottom bun, followed by the slaw and BBQ mushrooms. Add some aioli to the other bun, close the burger, and shove it in your face!!!
Keyword burger, mushrooms

If you like this oyster mushroom recipe, don’t let the party stop here!

Oyster Mushroom Curry

Oyster Mushroom Birria Tacos

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