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 the 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

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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.

Ingredients

KIMCHI MAYO

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

BURGERS

  • 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

TO SERVE

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

Method

  • 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 amazon.co.uk 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 and vegan recipes here...

Mushroom and Halloumi Burger Recipe

Nutritional Information

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