Vietnamese Bánh Mì Oyster Mushroom Burger

A scrumptious mushroom burger that is light on the belly but also meaty and tender in flavour! In this recipe, we’ve drawn inspiration from a Vietnamese Bánh Mì roll - one of our favourite Vietnamese street foods. Pickled Carrots and Cucumber are the key for giving its signature sweet and tangy flavour. We’ve made this a veggie dish with Below Farm’s Pink Oyster mushrooms as they are such a versatile mushroom to use in your cooking - Their delicate texture is a sponge for flavour. And of course, load it with our Spicy Mayo (essential), it adds delicious richness and heat to this fresh burger.

INGREDIENTS

• 150 grams Below Farm Pink Oyster Mushrooms
• ¾ cup milk
• 1½ cups plain flour
• 2 large whisked eggs
• Sunflower oil for frying
• 4 small good quality buns (we love the ones from Munich Finest Bakery)
• Crushed cornflakes - 1½ cups
• Coriander
• Sliced fresh jalapeno
• Vietnamese Chilli Sauce

FLOUR SPICE

• 1 tsp Onion powder
• 1 tsp Garlic powder
• 1 tsp salt
• ½ tsp white pepper

BÁNH MÌ SAUCE

• 1 tsp freshly minced ginger
• 1 tbsp Vietnamese Chilli Sauce (or our Vegan Vietnamese Chilli Sauce version)
• Generous splash of fish sauce (you can leave this out for vegetarians)
• 2 tbsp Kewpie mayo or (vegan mayo)
• Combine all of the above for your burger sauce

PICKLED VEGGIES

• Matchstick pickled carrots 2-3mm julienned
• Ribbon cucumbers - Peel length ways with a vegetable peeler

PICKLING BRINE

• 1½ cup hot water
• 2 tbs salt
• ½ cup sugar
• 1½ cup rice vinegar
• 2 fresh red chill cut lengthways
• 2 smashed garlic clove

PREPARING THE VEGETABLES

1. Finely julienne the carrots to 2-3mm and ribbon peel the cucumbers
2. Add the cucumber and carrot in separate jars both with chilli and a smashed garlic clove in each
3. Combine the sugar, water, rice vinegar, chilli and salt in a small saucepan over heat and allow the mixture to dissolve - Add additional salt or sugar if desired
4. Remove from heat and allow to cool
5. Pour the pickling brine over the cucumber and smashed garlic
6. Pour the pickling brine over the carrot and smashed garlic
7. Cool the pickling brine to room temperature, then seal the jar with the lid and transfer to the refrigerator. Chill for at least 2 hours before serving to ensure the best flavour

INSTRUCTIONS

1. In a small bowl, add the flour and all the flour spices. Mix together until well combined
2. In a second bowl, add whisk together your 2 large eggs
3. In a 3rd bowl, add your milk
4. Crush your cornflakes in a Ziplock bag with a rolling pin
5. Dip each mushroom into the flour spice bowl then egg wash and then into the crushed cornflakes mixture
6. Heat oil in a pot over high heat and carefully drop mushrooms into the oil one at a time in batches. Don't overcrowd the pot, you can fry a few at a time depending how large your pot is. Let them fry for a few minutes until nice and golden on all sides
7. Remove and place on paper towels to remove excess oil, then place on a cooling rack to keep crispy
8. Assemble your buns with the fried mushrooms, pickled veggies, sliced jalapeno, coriander leaves and a generous dollop of our Curious Elephant Burger Sauce