🍔 Better-Than-Chicken Mushroom Burger

🥘 Ingredients

• soy milk 1 cup
• lemon ½ item
• garlic powder 1 tsp
• dried oregano 1 tsp
• smoked paprika 1 tsp
• ground coriander ½ tsp
• salt ½ tsp
• black pepper ½ tsp
• plain flour 1 cup
• cornflour 3 tbsp
• garlic powder 1 tsp
• smoked paprika 1 tsp
• ground coriander ½ tsp
• salt ½ tsp
• black pepper ½ tsp
• oyster mushroom clusters 150 g
• neutral oil to taste
• dijon mustard 1 tbsp
• nutritional yeast 2 tbsp
• vegan mayo ½ 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
• white vinegar ¼ tsp
• burger buns 2 items
• beef tomato 1 item
• baby gem lettuce
• vegan parmesan to taste

1. 1

   Mix soy milk , the juice of lemon , garlic powder , dried oregano , smoked paprika , ground coriander , salt and black pepper in a bowl. Set aside.
2. 2

   In another bowl, combine plain flour , cornflour , garlic powder , smoked paprika , ground coriander , salt and black pepper .
3. 3

   Take a cluster of oyster mushroom clusters , 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.
4. 4

   Heat neutral oil in a frying pan . Once hot, fry the coated mushroom clusters until crispy and golden brown on each side.
5. 5

   Remove the fried mushroom clusters onto kitchen paper to drip off excess oil.
6. 6

   Add dijon mustard , nutritional yeast , vegan mayo , garlic clove , capers , lemon juice , soy sauce , maple syrup , olive oil and white vinegar to a jug. Blend with a hand blender until thickened.
7. 7

   Toast burger buns .
8. 8

   Slice beef tomato and wash baby gem lettuce .
9. 9

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