Dinner

Soy-Basted Mushroom Burgers Recipe

ByHailey Reed November 8, 2025November 8, 2025

Introduction

Savor the rich, umami flavors of these soy-basted mushroom burgers, a delicious and satisfying alternative to traditional meat patties. Featuring tender grilled mushrooms and smoky soy-based sauces, these burgers are perfect for a tasty vegetarian meal or a flavorful dinner option.

Two large burgers sit on a white plate on top of a blue cloth, placed on a surface with a white marbled texture. Each burger has a glossy, golden-brown top bun. Below the bun lies a layer of thin, green lettuce, followed by a large dark brown grilled portobello mushroom cap. On top of the mushroom are thin strips of light green grilled zucchini and some cooked purple onion slices. The bottom bun is toasted light brown and spread with a creamy, yellowish sauce that has a slightly chunky texture. A small wooden spoon with a red handle rests on the plate with some sauce on it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 red onion, finely sliced
½ tsp Lee Kum Kee Sesame Wok Oil
½ tbsp Lee Kum Kee Premium Dark Soy Sauce
½ tbsp butter
2 tbsp Lee Kum Kee Premium Oyster Sauce (see tip)
4 field mushrooms, peeled if desired, stalks removed
1 courgette, sliced lengthways into 4 slices
4 burger buns
2 tbsp mayonnaise
1 tsp Lee Kum Kee Chiu Chow Chilli Oil (use chilli flakes from the bottom of the jar for better flavor)
4 lettuce leaves

Instructions

Step 1: Stir-fry the red onions in the Sesame Wok Oil over medium heat until tender and cooked through, about 8 minutes. Set aside and keep warm.
Step 2: In a pan, melt together the Premium Dark Soy Sauce and butter over low heat. Add the Premium Oyster Sauce and stir to combine.
Step 3: Brush the soy-butter sauce mixture over the mushrooms and let them absorb the flavors for about a minute.
Step 4: Preheat the grill to high and grill the mushrooms until tender, about 10 minutes. They should be easily pierced with a knife when done.
Step 5: Grill the courgette slices until they develop blisters and become brown and tender.
Step 6: Warm the burger buns briefly under the grill.
Step 7: Mix the mayonnaise with the Chiu Chow Chilli Oil and spread on the base of each bun.
Step 8: Assemble the burgers by layering a courgette slice, lettuce leaf, grilled mushroom, and some stir-fried onions on each bun base. Top with the bun lids and serve immediately.

Tips & Variations

Make this a vegetarian meal by using Lee Kum Kee Mushroom Vegetarian Stir-Fry Sauce instead of the Premium Oyster Sauce.

Storage

Store any leftover mushrooms and cooked courgette in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before assembling. For best texture, grill fresh when possible.

How to Serve

Two burgers sit on a white plate over a teal cloth on a white marbled surface. Each burger has a shiny, golden brown top bun. Below the top bun, there are thin slices of grilled green zucchini, followed by dark purple caramelized onions. Beneath the onions, a thick, dark brown portobello mushroom cap rests on a fresh green lettuce leaf. The bottom bun is toasted golden and spread with a layer of creamy orange sauce. A small wooden spoon with some sauce on it lay on the plate next to the burgers. The background is a muted gray-blue wall. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of mushroom?

Yes, you can substitute field mushrooms with portobello or cremini mushrooms for a similar texture and flavor. Just adjust grilling time as needed.

Is there a way to make this recipe vegan?

To make it vegan, use a plant-based butter alternative, vegan mayonnaise, and substitute the Premium Oyster Sauce with a vegetarian mushroom stir-fry sauce as suggested in the tip.