Honey Mustard Oyster Mushroom Burger with Sprout Slaw and Cranberry Ketchup
Revitalize your holiday vibes with this Honey Mustard Oyster Mushroom Burger, a mouthwatering treat that doubles as the ultimate hangover remedy! Topped with a crunchy sprout slaw and a zesty cranberry ketchup, this burger brings a burst of flavor and festive cheer to your table. Get ready to indulge in a deliciously unique twist that will have everyone craving seconds!
Prep
15
min
Cook
30
min
Serves
2
people
Level
intermediate
📝 Ingredients
Serves 2🥬Fresh Produce(7)
- 1 small carrot, grated
- 2 tbsp corn flour (30 ml)
- 1/4 small red cabbage, finely sliced
- 1/2 red onion, sliced
- 50g tomato purée (1.76 oz)
- 100ml water (3.38 fl oz)
- 80ml water (2.7 fl oz)
🥩Meat & Seafood(1)
- 150g oyster mushrooms (5.29 oz)
🫙Pantry Staples(4)
- 1.5 tsp agave (7.5 ml)
- 40g plain flour (0.32 cup)
- 1 tsp maple syrup/agave (5 ml)
- 60g panko breadcrumbs (2.12 oz)
🧂Spices & Seasonings(6)
- 1 tbsp fresh rosemary, chopped (15 ml)
- 1 tbsp fresh thyme, chopped (15 ml)
- 1/2 tsp garlic powder (2.5 ml)
- 1 teaspoon onion powder (5 ml)
- 1 teaspoon paprika (5 ml)
- 1/2 teaspoon salt (2.5 ml)
🍯Sauces & Condiments(3)
- 15ml red wine vinegar (0.51 fl oz)
- 1 tbsp red wine vinegar (15 ml)
- 1 tsp wholegrain mustard (5 ml)
📦Other(6)
- Handful rocketoptional
- 60g Brussel sprouts, finely sliced (2.12 oz)
- 2 tbsp of cranberry sauce (30 ml)
- 1/4 tsp ground cloves (1.25 ml)
- 2 x vegan brioche rolls
- 2 tbsp vegan mayo (30 ml)
👨🍳 Instructions
- 1
For the slaw, combine all the ingredients into a bowl and mix well. Season to taste, cover and refrigerate until ready to serve.
- 2
To bread the mushrooms, prepare three bowls. Add the breadcrumbs and fresh herbs in one, the flour and garlic powder in another, and cornflour and water in the final one. Season all of the bowls and dip each mushroom into the flour, then the corn flour slurry, and finally the breadcrumbs. Pat on the breadcrumbs to fully coat the mushrooms, or double coat if needed.
- 3
Place them into an air fryer and drizzle with a generous amount of oil. Bake at 180°C for 15-20 minutes.
- 4
In the meantime, add all your cranberry ketchup ingredients into a small saucepan and place on a low heat, simmer for 15 minutes.
- 5
Toast your buns and you’re ready to assemble!
💡 Pro Tips
- ✓Pat oyster mushrooms completely dry with paper towels before breading to prevent moisture from creating steam pockets that compromise the crispy coating.technique
- ✓Make your cornflour slurry with a 1:2 ratio (cornflour to water) and let it rest 5 minutes so starch granules fully hydrate for maximum binding power.ingredient1:2 ratio, 5 minutes
- ✓Preheat your air fryer to 180°C for 3-4 minutes before adding mushrooms so the initial high heat shock creates immediate crust formation and prevents oil absorption.timing3-4 minutes preheat
- ✓Simmer cranberry ketchup at exactly 85-90°C to break down pectin without destroying vitamin C, creating the ideal jammy consistency in 15 minutes.technique85-90°C
- ✓Toast burger buns cut-side down in a dry pan for 90 seconds until golden to create a moisture barrier that prevents soggy bottoms from sauce absorption.timing90 seconds
Share this recipe
Prep
15
min
Cook
30
min
Serves
2
people
Level
intermediate
Share this recipe
Honey Mustard Oyster Mushroom Burger with Sprout Slaw and Cranberry Ketchup
Revitalize your holiday vibes with this Honey Mustard Oyster Mushroom Burger, a mouthwatering treat that doubles as the ultimate hangover remedy! Topped with a crunchy sprout slaw and a zesty cranberry ketchup, this burger brings a burst of flavor and festive cheer to your table. Get ready to indulge in a deliciously unique twist that will have everyone craving seconds!
📝 Ingredients
Serves 2🥬Fresh Produce(7)
- 1 small carrot, grated
- 2 tbsp corn flour (30 ml)
- 1/4 small red cabbage, finely sliced
- 1/2 red onion, sliced
- 50g tomato purée (1.76 oz)
- 100ml water (3.38 fl oz)
- 80ml water (2.7 fl oz)
🥩Meat & Seafood(1)
- 150g oyster mushrooms (5.29 oz)
🫙Pantry Staples(4)
- 1.5 tsp agave (7.5 ml)
- 40g plain flour (0.32 cup)
- 1 tsp maple syrup/agave (5 ml)
- 60g panko breadcrumbs (2.12 oz)
🧂Spices & Seasonings(6)
- 1 tbsp fresh rosemary, chopped (15 ml)
- 1 tbsp fresh thyme, chopped (15 ml)
- 1/2 tsp garlic powder (2.5 ml)
- 1 teaspoon onion powder (5 ml)
- 1 teaspoon paprika (5 ml)
- 1/2 teaspoon salt (2.5 ml)
🍯Sauces & Condiments(3)
- 15ml red wine vinegar (0.51 fl oz)
- 1 tbsp red wine vinegar (15 ml)
- 1 tsp wholegrain mustard (5 ml)
📦Other(6)
- Handful rocketoptional
- 60g Brussel sprouts, finely sliced (2.12 oz)
- 2 tbsp of cranberry sauce (30 ml)
- 1/4 tsp ground cloves (1.25 ml)
- 2 x vegan brioche rolls
- 2 tbsp vegan mayo (30 ml)
👨🍳 Instructions
- 1
For the slaw, combine all the ingredients into a bowl and mix well. Season to taste, cover and refrigerate until ready to serve.
- 2
To bread the mushrooms, prepare three bowls. Add the breadcrumbs and fresh herbs in one, the flour and garlic powder in another, and cornflour and water in the final one. Season all of the bowls and dip each mushroom into the flour, then the corn flour slurry, and finally the breadcrumbs. Pat on the breadcrumbs to fully coat the mushrooms, or double coat if needed.
- 3
Place them into an air fryer and drizzle with a generous amount of oil. Bake at 180°C for 15-20 minutes.
- 4
In the meantime, add all your cranberry ketchup ingredients into a small saucepan and place on a low heat, simmer for 15 minutes.
- 5
Toast your buns and you’re ready to assemble!
💡 Pro Tips
- ✓Pat oyster mushrooms completely dry with paper towels before breading to prevent moisture from creating steam pockets that compromise the crispy coating.technique
- ✓Make your cornflour slurry with a 1:2 ratio (cornflour to water) and let it rest 5 minutes so starch granules fully hydrate for maximum binding power.ingredient1:2 ratio, 5 minutes
- ✓Preheat your air fryer to 180°C for 3-4 minutes before adding mushrooms so the initial high heat shock creates immediate crust formation and prevents oil absorption.timing3-4 minutes preheat
- ✓Simmer cranberry ketchup at exactly 85-90°C to break down pectin without destroying vitamin C, creating the ideal jammy consistency in 15 minutes.technique85-90°C
- ✓Toast burger buns cut-side down in a dry pan for 90 seconds until golden to create a moisture barrier that prevents soggy bottoms from sauce absorption.timing90 seconds