Pulled Mushroom Burger with Pickled Ginger and Wasabi Mayo

An irresistibly good burger that's bursting with flavour. We are sure even meat lovers will dive into this one
Pulled Mushroom Burger with Pickled Ginger and Wasabi Mayo
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Pulled Mushroom Burger with Pickled Ginger and Wasabi Mayo
October 07, 2019
Level Intermediate
Preparation Time 30 minutes
Cooking Time 15 minutes
Serves 4
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton

INGREDIENTS

For the pulled mushrooms

600g spinneysFOOD Oyster Mushrooms
1 tbsp olive oil
4 tsp soya sauce
½ tsp smoked paprika
2 garlic cloves, finely grated
180ml barbecue sauce of choice

For the wasabi mayo

135g mayonnaise
1 tsp spinneysFOOD Honey
1 lemon, juiced
1 tbsp wasabi paste, or to taste

To serve

4 burger buns
½ head of lettuce, leaves removed
½ cup bean sprouts
Pickled ginger, to serve

METHOD

  • 1

    To make the pulled mushrooms, remove the tops and slice them as thinly as possible and place in a medium bowl.

  • 2

    To shred the stem, use a fork and rake it down to ‘pull’ the mushroom. Do this with all the mushrooms and set aside in a bowl.

  • 3

    Heat the oil in a large cast-iron pan over a hot barbecue, once smoking add the mushrooms and spread out evenly. Leave undisturbed for 5 minutes before flipping them in one layer. Leave to cook for another 5 minutes.

  • 4

    Stir in the soya sauce, paprika and garlic and cook for another 5 minutes.

  • 5

    Add the barbecue sauce and stir for another 3 minutes, then take off the heat. 6 To make the wasabi mayo, place all the ingredients in a small bowl and whisk to combine.

  • 6

    To serve, spread the wasabi mayo on the buns, top with the lettuce, pulled mushrooms, bean sprouts and pickled ginger.

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