Bánh Mì Oyster Mushroom Burger
Experience a burst of vibrant flavours with our Bánh Mì Oyster Mushroom Burger. This gourmet plant-based burger features succulent, marinated oyster mushrooms, perfectly grilled to achieve a tender yet slightly crispy texture. Nestled in a soft, toasted bun, the mushrooms are complemented by a medley of traditional Vietnamese pickled vegetables—crisp carrots, daikon radish, and cucumber—adding a delightful crunch and tangy zest.
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Preparation time30 minutes![]()
10 portions
Ingredients
- 500 ml Flora Thickened Plant Cream
- 1 lime, juiced
- 25 ml soy sauce
- 250 g plain flour
- 30 g Thai 7 spice
- 500 g oyster mushrooms
For Building the Burger
- 10 vegan brioche style burger bun with golden linseed
- 200 g Flora Block Salted
- 10 slices of Vegan Cheddar Cheese
For the Sauce
- 100 ml sriracha
- 300 g vegan mayonnaise
For the Salad
- 300 g radish, thinly sliced
- 300 g white cabbage, thinly sliced
- 100 g spring onions, thinly sliced
- 300 g carrots, julienned
- 2 fresh green chilli, thinly sliced
- 200 ml rice wine vinegar
- 100 g caster sugar
- 100 g coriander
- 100 g mint
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
For the Burger
- Mix the Flora Cream with the lime juice and soy sauce.
- Mix the flour with the seven-spice blend.
- Dip each mushroom in the Flora Cream and then into the seasoned flour. Repeat.
- Fry in a pan of shallow oil, until crisp. Drain and place onto kitchen paper.
- Melt the Flora Block and place the burger buns into the pan cut side down until golden brown.
For the Sauce
- Mix the sriracha and mayonnaise together.
For the Salad
- Toss everything together and leave to pickle.
To Build the Burger
- Layer each toasted burger bun with a layer of sriracha mayonnaise, the pickled vegetables, the crispy oyster mushrooms, vegan cheddar slice, more mayonnaise and a handful of the mixed herbs.
