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Báhn mi Oyster Mushroom Burger

Experience a burst of vibrant flavours with our Báhn Mi 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.

Experience a burst of vibrant flavours with our Báhn Mi Oyster Mushroom Burger..

Cooking time30 minutes
Preparation time30 minutes
Servings10 portions

recipe image Báhn mi Oyster Mushroom Burger

Low

INGREDIENTS
PREPARATION

500 ml Flora Plant Cream Double 31% Fat
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 Plant B+tter Salted
10 slices of Violife Mature Cheddar Flavour Slices

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

For the Burger

Mix the Flora plant cream with the lime juice and soy sauce.
Mix the flour with the seven spice blend.
Dip each mushroom in the flora plant 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 plant butter 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, Violife Mature Cheddar Flavour Slice, more mayonnaise and a handful of the mixed herbs.

Products used in the recipe:

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