Crispy Korean Oyster Mushroom Burger With Kimchi & Gochujang Mayo On Soft Vegan Brioche

Before you start, take out all the ingredients for this recipe (see 'what’s in your box' section below). Thoroughly wash all fresh vegetables, leaves, salad ingredients and raw grains before cooking or serving.

STEP 1

Preheat your oven to 220°C / 200°C fan, then take out a large roasting tray and a wok or deep frying pan.

STEP 2

Cut the new potatoes into 1-1.5 square cm pieces. Place into your roasting tray, then drizzle with olive oil and season well with salt and pepper. Roast in the oven for 15-20 minutes or until golden and crispy.

STEP 3

Place the dry mix into a bowl and measure out 100ml of plant milk (or water if you don’t have milk). Slowly add the milk and stir until you have a thick batter (you may need slightly less or more than 100ml). Season well with salt and pepper and stir thoroughly until combined. Place the panko breadcrumbs into a separate bowl and season well with salt and pepper. Dip the oyster mushrooms into the batter mix and then into the panko breadcrumbs to coat.

STEP 4

Heat 1cm of a neutral oil (e.g. sunflower, groundnut or vegetable, but not olive oil) in a wok or deep frying pan, then fry the oyster mushrooms until golden on all sides, around 5-10 minutes. Alternatively you can brush with a little oil and air fry for 10-15 minutes or bake in the oven for 20-30 minutes. 

Remove and place into a bowl lined with kitchen towel, allowing them to cool slightly before serving.

STEP 5

Finely slice the baby gem lettuce. Slice the vegan brioche in half and toast in a frying pan just before serving.

STEP 6

To serve, spread a layer of gochujang mayo on the top and bottom of the brioche, then pile in some baby gem lettuce, crispy oyster mushrooms and kimchi. Serve alongside the crispy potatoes with any extra gochujang mayo for dipping. Enjoy!