---
title: 🍔 Better-Than-Chicken Mushroom Burger
servings: 2
tags:
  - vegan
  - burger
  - mushroom
  - fried
---

-- Buttermilk

Mix @soy milk{1%cup}, the juice of @lemon{1/2%item}, @garlic powder{1%tsp}, @dried oregano{1%tsp}, @smoked paprika{1%tsp}, @ground coriander{1/2%tsp}, @salt{1/2%tsp} and @black pepper{1/2%tsp} in a bowl. Set aside.

-- Flour mix

In another bowl, combine @plain flour{1%cup}, @cornflour{3%tbsp}, @garlic powder{1%tsp}, @smoked paprika{1%tsp}, @ground coriander{1/2%tsp}, @salt{1/2%tsp} and @black pepper{1/2%tsp}.

-- Coating & frying

Take a cluster of @oyster mushroom clusters{150%g}, dip it into the buttermilk, then coat it with the flour mix. Repeat once more for extra coating, then do the same with the remaining clusters.

Heat @neutral oil{to taste} in a #frying pan{}. Once hot, fry the coated mushroom clusters until crispy and golden brown on each side.

Remove the fried mushroom clusters onto kitchen paper to drip off excess oil.

-- Sauce

Add @dijon mustard{1%tbsp}, @nutritional yeast{2%tbsp}, @vegan mayo{1/2%cup}, @garlic clove{1%item, minced}, @capers{2%tsp}, @lemon juice{2%tbsp}, @soy sauce{1%tbsp}, @maple syrup{1%tbsp}, @olive oil{1%tbsp} and @white vinegar{1/4%tsp} to a jug. Blend with a #hand blender{} until thickened.

-- Assembly

Toast @burger buns{2%items}.

Slice @beef tomato{1%item} and wash @baby gem lettuce{}.

Build each burger on a toasted bottom bun with lettuce, a fried mushroom cluster, tomato slices, sauce and @vegan parmesan{to taste}. Finish with the top bun, press down gently, and serve.