Vegan Mushroom Burger Recipe with Kimchi Mayo

Shiitake seitan burger with kimchi mayo

  • makes 5 burgers
  • Easy

Don’t be daunted by the long ingredient list or prep time for this vegan burger: it’s actually a super simple process and the results are delicious – this recipe uses added chunky shiitake mushrooms to replicate the texture of mince and to give an umami boost


Make this seitan burger for a delicious vegetarian BBQ option, or try out more vegan burger recipes such as our classic vegan black bean burger.

From more meat-free options, check out our veggie burgerfalafel burger and more vegetarian burger recipes.

This recipe comes from Richard Makin aka School Night Vegan. Check out his expert guide to cooking with vegan ingredients here, including his vegan mayonnaise recipe.




  • vegan mayonnaise 5 tbsp, see recipe in the link above
  • vegan kimchi 3 tbsp
  • spring onion 1, finely chopped


  • dried shiitake mushrooms 50g, rehydrated in boiling water for 30 minutes, then drained really well (reserve the water)
  • red onion 1 small, roughly chopped
  • garlic 1 large clove
  • dark soy sauce 2 tsp
  • Marmite 1 tsp
  • brown rice miso paste 2 tsp
  • cooked beetroot 50g
  • shiitake soaking water (see above) 7 tbsp
  • vital wheat gluten 50g, see notes below
  • gram flour 50g
  • smoked paprika ½ tsp
  • ground cumin ¼ tsp
  • dried tarragon ½ tsp
  • sea salt 1 tsp


  • vegan burger buns 5, halved and toasted
  • lettuce leaves 5
  • tomato slices 5
  • vegan cheese slices 5


  • Step 1

    Put the mayo and kimchi in a food processor and blitz until smooth. Stir in the chopped spring onion.

  • Step 2

    To make the burgers, put the mushrooms, onion, garlic, soy, Marmite, miso, beetroot and shiitake soaking water into a food processor and pulse until the consistency of a very chunky tapenade.

  • Step 3

    In a large bowl, measure out the remaining burger ingredients. Add the mushroom mixture to the dry ingredients and combine together until it forms a very loose dough. Knead and turn in the bowl for 5 minutes. The dough should remain pretty wet.

  • Step 4

    Half fill a medium pan with just-boiled water and put a bamboo steamer on top. Alternatively, use an electric steamer. Divide the dough into 5 equal balls and then flatten them into patties. Doing your best to keep their disc shapes, wrap each patty in a layer of baking paper and then a layer of foil. Put in the steamer and cook for 1 hour.

  • Step 5

    Once steamed, rub with a little oil and put on a BBQ over white-hot coals or in a hot griddle pan. Flip after a few minutes, then serve in a toasted bun with a good dollop of kimchi mayo, the lettuce, tomato and a slice of vegan cheese.

Vital wheat gluten (used to make seitan) is wheat flour that is very high in gluten and low in starch. When combined with water it becomes a firm mix with a ‘meaty’ bounce. It’s available from and health-food shops.

Listen to Richard speak about vegan cooking on our podcast here:

A vegan burger next to a photo of Richard Making next to a photo of vegan tacos

Discover more of our best veggie burger recipes...

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Nutritional Information

  • Kcals 246
  • Fat 12.6g
  • Saturates 1g
  • Carbs 19.2g
  • Sugars 5.2g
  • Fibre 2g
  • Protein 13g
  • Salt 2g