Description
These soy-basted mushroom burgers are a delicious and savory vegetarian option featuring grilled field mushrooms and courgette slices brushed with a flavorful soy and oyster sauce blend. Perfectly complemented by stir-fried onions and a spicy chili mayo, they make a satisfying and healthy burger alternative.
Ingredients
Scale
Vegetables and Mushrooms
- 1 red onion, finely sliced
- 4 field mushrooms, peeled if preferred, stalks removed
- 1 courgette, sliced lengthways into 4 slices
- 4 lettuce leaves
Sauces and Oils
- ½ tsp Lee Kum Kee Sesame Wok Oil
- ½ tbsp Lee Kum Kee Premium Dark Soy Sauce
- 2 tbsp Lee Kum Kee Premium Oyster Sauce
- 1 tsp Lee Kum Kee Chiu Chow Chilli Oil (use chilli flakes from the bottom of jar for better flavour)
- 2 tbsp mayonnaise
Other Ingredients
- ½ tbsp butter
- 4 burger buns
Instructions
- Cook the onions: Heat the Lee Kum Kee Sesame Wok Oil in a pan. Add the finely sliced red onions and stir-fry over medium heat for about 8 minutes until tender and cooked through. Once done, set aside and keep warm.
- Prepare the soy butter sauce: In a separate pan, combine the Lee Kum Kee Premium Dark Soy Sauce with butter and melt together gently. Stir in the Lee Kum Kee Premium Oyster Sauce and mix well to form the basting sauce.
- Baste the mushrooms: Brush the soy butter sauce over the peeled mushrooms ensuring they are well coated. Allow to sit for a minute so the mushrooms absorb the flavors.
- Grill mushrooms and courgette: Preheat your grill to high heat. Place the mushrooms under the grill and cook for about 10 minutes, turning if needed, until tender and easily pierced with a knife. Simultaneously, grill the courgette slices until they start to blister and become brown and tender.
- Toast the buns and prepare chili mayo: Briefly warm the burger buns under the grill. In a small bowl, mix the mayonnaise with the Lee Kum Kee Chiu Chow Chilli Oil to create a spicy chili mayo.
- Assemble the burgers: Spread the chili mayo on the base of each bun. Layer with a grilled courgette slice, a lettuce leaf, then a grilled mushroom. Top with some stir-fried onions and finish with the bun top. Serve immediately.
Notes
- To make this recipe vegetarian-friendly, substitute the Premium Oyster Sauce with Lee Kum Kee Mushroom Vegetarian Stir-Fry Sauce.
- Peeling mushrooms is optional but can improve texture and appearance.
- Use the chili flakes from the Chiu Chow Chilli Oil jar base for more intense chili flavor in the mayo.
- Keep an eye on the grill to prevent overcooking and drying out the vegetables.
- Grilled courgette adds a smoky flavor and moisture, balancing the umami mushrooms perfectly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Fusion
Keywords: soy-basted mushroom burgers, grilled mushroom burger, vegetarian burger recipe, oyster sauce grilled mushrooms, spicy chili mayo burger, easy vegetarian grilling recipes
