Sweet brioche burger buns, crunchy crumbed mushrooms, creamy kimchi mayonnaise, spicy kimchi, and cooling cucumber. These burgers are guaranteed to make your taste buds happy. The mushrooms are meaty on the inside and crispy on the outside, the kimchi provides crunch and spice. It's the perfect blend of flavors and textures that'll be a hit with your family, friends – pretty much everyone.
Kimchi Mushroom Burgers [Vegan]
For the Brioche Buns:
- 1 cup warm water
- 3 tablespoons warm almond or soy milk
- 2 teaspoons active dry yeast
- 2 tablespoons coconut sugar
- 1 flax egg (1 tablespoon ground flaxseed, plus 3 tablespoons water)
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 2 1/2 tablespoons vegan butter, softened.
- 1 teaspoon agave nectar
- 1 teaspoon almond milk
For the Mushrooms:
- 4-5 portobello mushrooms, sliced into 1/2-inch slices
- 2 tablespoons plain flour
- 1/4 cup almond/soy milk
- 1/2 cup panko breadcrumbs
- 1/2-inch sunflower or vegetable oil for the pan, for shallow frying
- 3 tablespoons vegan mayonnaise
- 3 tablespoons liquid from a jar of kimchi
- 1 Lebanese cucumber, julienned
- Vegan kimchi
To Make the Brioche Buns:
- Combine 1 cup lukewarm water, warm non-dairy milk, yeast, and sugar in a bowl.
- Stand until foamy, about 5 minutes
- Meanwhile, make flax egg by combining the ground flaxseed with the water and letting it sit.
- In a large bowl combine flour and salt.
- Add vegan butter and rub into flour between your fingers, making crumbs.
- Stir in the yeast mixture and flax egg, until a dough forms.
- Pour dough onto a clean, un-floured surface and knead until smooth and elastic, About 8-10 minutes.
- Shape dough into a ball and return it to bowl.
- Cover bowl with plastic wrap and let the dough rise in a warm place until doubled in bulk, about 1 1/2 hours.
- Line a baking sheet with parchment paper.
- Divide dough into 8 equal parts.
- Gently roll each into a ball and arrange 2-3 inches apart on baking sheet.
- Cover loosely with a clean kitchen towel and let buns rise in a warm place for around 1 hour.
- Set a large shallow pan of water on oven floor.
- Preheat oven to 400°F with the rack in center of the oven.
- Combine 1 teaspoon almond milk with 1 teaspoon agave nectar and brush onto buns.
- Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.
- Combine the mayonnaise and kimchi juice in a bowl and set aside.
To Make the Burgers:
- For the mushrooms, put the flour on a plate, the milk in a soup-size bowl, and the panko crumbs on another plate. Sit them beside each other with a large plate at the end to put the finished crumbed mushrooms.
- Roll each slice of the mushroom in the flour, then the milk and finally roll in the crumbs.
- Add enough oil to a pan to cover it by 1/2-inch and heat the oil. Test heat by flicking some cold water in, if it sizzles, it's ready.
- Shallow-fry the mushrooms for around 2 minutes on each side or until golden. Place on kitchen paper to drain.
- To assemble the burgers, slice the buns in half and add a good dollop of kimchi mayonnaise to the bottom half.
- Add the crumbed mushrooms, followed by as much kimchi as you like and a handful of sliced cucumber. Add the bun lid and serve.