I didn’t quite know what to call this recipe… Crispy mushroom burger doesn’t quite do it.. and the inspiration behind this recipe WAS to ‘veganise’ the classic fried chicken burger, although the texture perhaps is more like a deep fried fish burger! ANYWAY, moving on!

Mushrooms are in my opinion one of the best meat replacements and they are even more awesome because they are completely natural. There are so many varieties of mushroom and infinite ways to use them. These burgers were made from portobello mushrooms which are type of field mushroom. In the UK they are usually HUGE! here in Spain slightly smaller.

Breaded or (panéd) Mushrooms

The process of coating something in breadcrumbs in kitchen lingo is called to ‘pané’ or in English to ‘coat in breadcrumbs’. Panko breadcrumbs are a type of Japanese bread crumb that have become increasingly popular in the west. They are made with bread without crusts and are lighter and airier than normal breadcrumbs, some say this means they absorb less grease when fried, not sure if thats true though 😀

Traditionally beaten eggs are used as the ‘wet mix’, but we will use plant milk thickened with a bit of flour instead.

Deep Frying

Its not very often that I deep fry or even shallow fry food, however in some cases I like to just go for it and have a big greasy brunch every once in a while!

Alternatively you can bake these mushrooms in the oven, they will probably still be great, but if you’re going to make them once in a while you may as well go all out and fry them!

Okay, heres how its done!


(Makes 2 burgers)

3 large portobello mushrooms (stem removed and sliced horizontally to make two thinner pieces)

Bread-crumbing the mushrooms

Flour mix

3 tbsp plain white flour
2 tsp smoked paprika
2 tsp garlic powder
2 tsp salt
1 tsp ground cumin
1 tsp dried oregano

Wet mix

300ml plant milk
1 tbsp flour

1. Mix both ingredients together in a bowl with a whisk, this is to thicken the milk so it sticks easier to the flour.

Panko bread crumbs

1 cup panko


1. Put the flour mix, wet mix and panko breadcrumbs in three separate bowls.

2. Coat the slices of mushroom in the flour first, then in the milk and finally the breadcrumbs, repeat the process so each slice has 2 layers.

3. Heat a pan or pot with vegetable oil, if you want to use less oil you can shallow fry the mushrooms by cooking them one side at a time. Put a small bread crumb in to test the heat, if it sizzles then its ready, you want the oil to be around 180 degrees celsius.

4. Cook until crispy and golden brown, you may need to turn them over a few times depending on if you deep fried or shallow fried them. Season generously with salt as soon as they come out of the pan and place on kitchen paper to soak up excess grease.

Serving them

6 pieces of fried mushroom chick’n
4 tbsp Vegan mozzarella (click here for recipe)
2 tbsp vegan mayo (find recipe on my chickpea tuna post)
1 large tomato
1 cup of baby spinach
2 tbsp kimchi (optional)

2 burger buns (or any other sandwich bread could work too)

1. Slice the burger buns in half, layer the burger starting with the spinach, then tomato, then kimchi, then mushrooms, then the cheese and grill for a few minutes to melt the cheese.

Make sure to toast the top part of the burger bun as well!

Then It should look something like this:

Enjoy! and let me know how you get on in the comments!

Mike <3