Mushrooms are a vegan favourite. They char up beautifully and have a great meaty texture.
*You can use the sour cream as an additional condiment for the wedges if you find the gochujang ketchup too spicy.
Korean mushroom burger, kimchi and sesame cucumber with wedges and gochujang ketchup
Cook time: 35 minutes
couple, family
Ingredients
Ingredient
Couple
Family
Agria potatoes
Couple
1 bagFamily
1 bagPortobello mushrooms
Couple
1 bagFamily
1 bagBurger buns
Couple
3Family
5Mayo
Couple
1 pottleFamily
1 pottleKimchi
Couple
1 pottleFamily
1 pottleCucumber
Couple
1/2Family
1Sesame seeds
Couple
1 packFamily
1 packGochujang ketchup
Couple
1 pottleFamily
1 pottleAngel Foods sour cream (optional)
Couple
1 punnetFamily
1 punnetInstructions
1
Preheat oven to 190 degrees Celsius.
Cut the potatoes into wedges.
In a medium pot of boiling salted water, cook the potatoes for 10-12 minutes, or until tender. You should be able to pierce them easily with a knife. Drain and set aside to slightly cool.
2
Add the potatoes back to the pot and toss with oil and a pinch of salt. Place them on a baking tray, then roast for 20Â minutes, or until golden and crispy.
Place mushrooms stalk side up on a baking tray, drizzle with olive oil, a little salt and roast for 10 to 12 minutes, until soft and juicy. If the mushrooms are cooked before you are ready to assemble the burgers, cover them to keep them warm.
3
Slice the cucumber, place in a bowl, then sprinkle with sesame seeds.
4
Toast your buns. Turn your oven to grill and toast for 30 seconds under the grill.
Spread the top and bottom of the bun with mayo, top with mushrooms followed by kimchi and cucumber. Serve the potatoes on the side with gochujang ketchup and sour cream.
