Po Boy Mushroom Burger

A super crispy, seasoned mushroom burger with a creamy cajun mayo, fresh salad and of course, pickles (optional, if you’re not a pickle fiend).

Done in 40 minutes

Serves 2

Mia Jacobs

Dish by Mia Jacobs

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If you're looking for something full of flavour that can satisfy that meaty, fried chicken burger craving but you're trying to cut back on your meat intake, then look no further. This mushroom burger blows all other mushroom burgers out the water. It's crisp, perfectly spiced and still remains juicy inside. You'll definitely want to give this a go, especially if you're trying to convert any mushroom haters out there.


Create the buttermilk by mixing the soy milk and vinegar in a large jug or bowl. Place the mushrooms in the buttermilk and make sure they're fully covered. Cover and leave to one side whilst you prepare the other elements.

Mix together all the ingredients for the cajun mayo and thin with some water to loosen the sauce until it's drizzable.

In a large bowl, mix the flour with the seasonings and 1 tbsp of the vegan buttermilk. Rub the buttermilk into the flour mix to create larger chunks of batter. Press the flour into the nooks and crannies of the mushroom to ensure they're fully coated.

Place a medium large saucepan over a medium heat. Once hot (place a wooden chopstick or spoon into the hot oil, small bubbles should immediately form around the bottom) gently lower in the battered mushrooms and fry for a total of 5-7 minutes depending on the size of the mushrooms. Remove when they're golden brown.

Toast the burger buns in a dry frying pan cut side down until golden brown and crisp then layer on plenty of the cajun mayonnaise, vegan cheese, fresh salad ingredients, the fried mushrooms and pickles.

What do you think of the recipe?

Mia Jacobs

Mia Jacobs

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