Ingredients
Burger
- 4 burger buns
Mushroom
- 200g king oyster mushroom
- 2 tbsp olive oil
- 1/2 cup BBQ sauce
- 1 tbsp peri peri sauce
- Salt & pepper, to taste
Kale Slaw
- 100g (about 6 leaves) Himalayan kale, finely sliced
- 2 carrots, peeled and shredded
- 1 onion, sliced
- 1 tbsp sugar
- 1/2 cup vegan mayonnaise (not vegan? you can use normal mayonnaise)
- 1/4 cup apple cider vinegar
- 1/2 tbsp red chilli flakes
Preparation
Mushroom
- Preheat oven to 180°C.
- In a large bowl, toss the king oyster mushrooms with 2 tablespoon olive oil, a dash of salt and pepper.
- Line a baking tray with foil and bake for 20-25 minutes until brown (make the kale slaw in the meanwhile).
- On a flat surface – place your mushrooms one by one and begin to pull them using two forks.
- Once all the mushrooms are pulled, place a pan on medium heat and add the mushrooms along with the BBQ and peri peri sauce. Mix to combine and your mushroom mixture is ready!
Kale Slaw
- Put a pan on low-medium heat and cook the onions for 8-10 minutes until soft.
- In a large mixing bowl – add the mayonnaise, vinegar, chilli flakes, and sugar. Mix to combine.
- Then add the chopped kale, shredded carrot and cooked onions and mix all to combine.
- Your kale slaw is ready!
Burger Buns
- Put a griddle pan on medium and toast your burger buns and set aside for assembly.
Assembly
- On the bottom part of the bun, put a generous helping of the kale slaw, then top it with the pulled mushrooms and then the top bun.
- Enjoy your vegan pulled mushroom burger!
Missing Shake Shack? Try out our version of the ‘Shroom Burger!
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