Units
Scale
Ingredients
- 4–5 medium-large oyster mushroom clusters (around 300g)
- 3/4 cup water
- 14 tbsp all purpose flour
- salt + black pepper
- 3 cups cornflakes
- 1 tsp dried oregano
- 1/2 tsp cayenne powder (optional)
- 1/2 tsp garlic granules
- 5–6 tbsp olive oil
- 1–3 tbsp chipotle paste
- 1 cup vegan grated cheese
- 3–4 tbsp oat milk
For serving
- jar of sliced gherkins
- olives with pimento
- 4 burger buns
- sliced onions
- sliced tomatoes (optional)
- vegan mayo
- ketchup
- sliced avocado
- lettuce
Instructions
- Pre-heat oven to 220°C/425°F
- Wet batter: Whisk 10 tbsp flour with 1/2 tsp salt, black pepper and water.
- Dry coating: In another bowl, crush cornflakes with the back of a measuring cup or in a food processor, Add in the remaining 4 tbsp flour, dried oregano, cayenne powder, salt and black pepper. Mix to combine.
- Dip the oyster mushroom cluster into the wet batter, then transfer it into the dry. Using your clean hand sprinkle and gently press the dry coating onto the mushrooms. Transfer onto a baking tray lined with parchment paper. Repeat with the remaining oyster mushrooms. Whisk the chipotle paste with the olive oil. (You can also whizz it up in a food processor if you prefer to not have chunks of chipotle paste on the chik’n)
- Bake: Brush chipotle olive oil over the coated mushrooms, then bake for 10 minutes. Flip and bake for another 15-20 minutes.
- Pickle eyes: Slice the olives in half, and place it in the center of a sliced pickle. Insert a cocktail stick into the sliced gherkin and then once you get near the olive, angle the cocktail stick towards the olive so you can pierce it through easily. Repeat until you have 12 eyes in totoal.
- Assembly: Slice buns in half. Add vegan mayo and ketchup on the bottom bun. Add the lettuce, tomatoes, sliced onions, sliced avocado. Add the chipotle chik’n. Close then bun, and finally, pierce the 3 eyes on top of the burger bun. Enjoy!
Nutrition
- Calories: 418