Soy-Basted Mushroom Burgers Recipe

ByEthan Lark
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Introduction

These soy-basted mushroom burgers are a delicious and flavorful vegetarian alternative to classic beef burgers. Packed with savory grilled mushrooms and a spicy chili mayo, they make a satisfying meal that’s perfect for any season.

Two portobello burger sandwiches sit on a white plate atop a dark teal cloth, all placed on a white marbled surface. Each sandwich has a shiny golden brown bun with a slightly wrinkled top layer, and beneath the top bun are thin strips of grilled zucchini and purple caramelized onions. Below these is a large, dark brown, thick portobello mushroom cap that looks juicy and grilled. Under the mushroom is a fresh green leaf of lettuce, and spread on the bottom bun is a creamy, light yellow-orange sauce with red flecks, visible on the toasted bottom bun layer. To the side on the plate is a small wooden spreader with a dollop of the same sauce on its tip. The background is a soft, textured gray wall. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 red onion, finely sliced
  • ½ tsp Lee Kum Kee Sesame Wok Oil
  • ½ tbsp Lee Kum Kee Premium Dark Soy Sauce
  • ½ tbsp butter
  • 2 tbsp Lee Kum Kee Premium Oyster Sauce
  • 4 field mushrooms, peeled (optional), stalks removed
  • 1 courgette, sliced lengthways into 4 slices
  • 4 burger buns
  • 2 tbsp mayonnaise
  • 1 tsp Lee Kum Kee Chiu Chow Chilli Oil (use the chili flakes from the bottom of the jar for better flavor)
  • 4 lettuce leaves

Instructions

  1. Step 1: Stir-fry the sliced red onions in the Sesame Wok Oil over medium heat until tender and cooked through, about 8 minutes. Set aside and keep warm.
  2. Step 2: In a pan, melt the butter with the Premium Dark Soy Sauce. Add the Premium Oyster Sauce and stir to combine. Brush this sauce mixture over the mushrooms and let them absorb the flavors for about one minute.
  3. Step 3: Preheat your grill to high. Grill the mushrooms until tender and easily pierced with a knife, about 10 minutes.
  4. Step 4: Grill the courgette slices until they blister and are brown and tender. Also, warm the burger buns briefly under the grill.
  5. Step 5: Mix the mayonnaise with the Chiu Chow Chilli Oil to create a spicy mayo spread.
  6. Step 6: To assemble each burger, brush the base of each bun with some chili mayo, then layer a courgette slice, a lettuce leaf, a grilled mushroom, and some stir-fried onions. Top with the bun lid and serve immediately.

Tips & Variations

  • For a vegetarian version, replace the Premium Oyster Sauce with Lee Kum Kee Mushroom Vegetarian Stir-Fry Sauce for a similar umami flavor without seafood.
  • You can peel the mushrooms if you prefer a smoother texture, but it’s optional.
  • If you like extra heat, add more chili oil or sprinkle some fresh chili flakes into the mayo.

Storage

These mushroom burgers are best enjoyed fresh. If you need to store leftovers, keep the cooked mushrooms and grilled courgette in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before assembling the burgers to maintain their texture. However, the buns and fresh lettuce are best added just before serving to avoid sogginess.

How to Serve

Two burgers on a white plate set on a teal cloth over a white marbled surface. Each burger has a soft, shiny, light brown bun top with a slightly wrinkled texture. Inside, there is a base layer of thick, toasted bun topped with a creamy, yellow sauce spread evenly. Above the sauce is a bright green leaf of lettuce. On the lettuce sits a large, dark brown grilled portobello mushroom with a slightly shiny texture. On top of the mushroom, thinly sliced, light green grilled zucchini ribbons curl gently, mixed with soft, dark purple cooked onions. The plate also holds a small wooden spoon with a bit of yellow sauce near one burger. The background is a muted gray stone texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, you can use portobello, cremini, or shiitake mushrooms as alternatives. Just adjust the grilling time depending on their size and thickness.

Is it possible to make the burgers vegan?

To make this recipe vegan, substitute the butter with a plant-based alternative, use vegan mayonnaise, and choose the mushroom vegetarian stir-fry sauce instead of oyster sauce.

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Soy-Basted Mushroom Burgers Recipe

★★★★★

4.9 from 123 reviews
  • Author: Ethan
  • Total Time: 28 minutes
  • Yield: 4 burgers 1x
  • Diet: Vegetarian
Print Recipe

Description

Flavorful soy-basted mushroom burgers featuring grilled field mushrooms and courgette slices brushed with a savory blend of dark soy sauce, oyster sauce, and butter, served on toasted buns with spicy chili mayonnaise and stir-fried onions for a delicious vegetarian meal option.

Ingredients

Scale

For the Stir-fried Onions

  • 1 red onion, finely sliced
  • ½ tsp Lee Kum Kee Sesame Wok Oil

For the Mushrooms and Sauce

  • ½ tbsp Lee Kum Kee Premium Dark Soy Sauce
  • ½ tbsp butter
  • 2 tbsp Lee Kum Kee Premium Oyster Sauce (or Mushroom Vegetarian Stir-Fry Sauce for vegetarian)
  • 4 field mushrooms, peeled (optional) and stalks removed
  • 1 courgette, sliced lengthways into 4 slices

For Assembly

  • 4 burger buns
  • 2 tbsp mayonnaise
  • 1 tsp Lee Kum Kee Chiu Chow Chilli Oil (use chilli flakes from the jar for better flavor)
  • 4 lettuce leaves

Instructions

  1. Prepare the onions: Heat ½ teaspoon of Lee Kum Kee Sesame Wok Oil in a pan over medium heat. Add the finely sliced red onions and stir-fry until tender and cooked through, about 8 minutes. Remove from heat, set aside and keep warm.
  2. Make the soy-butter sauce: In another pan, combine ½ tablespoon of Lee Kum Kee Premium Dark Soy Sauce and ½ tablespoon butter, melting together over low heat. Stir in 2 tablespoons of Lee Kum Kee Premium Oyster Sauce. Brush this sauce mixture generously over the field mushrooms and let them sit for a minute to absorb the flavors.
  3. Grill the mushrooms: Preheat your grill to high. Place the sauce-brushed mushrooms on the grill and cook until tender, about 10 minutes. You can check doneness by slipping a knife through the thickest part easily.
  4. Grill the courgette: While the mushrooms cook, grill the courgette slices until they start to blister and turn brown and tender, approximately 5-7 minutes.
  5. Toast the buns and prepare chili mayo: Warm the burger buns briefly under the grill until lightly toasted. In a small bowl, combine the 2 tablespoons mayonnaise with 1 teaspoon Lee Kum Kee Chiu Chow Chilli Oil (including the chili flakes) and mix well to make a spicy chili mayo.
  6. Assemble the burgers: Brush the base of each toasted bun with some chili mayo. Top with one grilled courgette slice, one lettuce leaf, one grilled mushroom, then a generous spoonful of the stir-fried onions. Complete with the top bun and serve immediately.

Notes

  • For a vegetarian version, replace oyster sauce with Lee Kum Kee Mushroom Vegetarian Stir-Fry Sauce.
  • Peeling the mushrooms is optional; leaving them unpeeled will add texture.
  • Use the chili flakes from the bottom of the Chiu Chow Chili Oil jar for enhanced chili flavor.
  • Check mushrooms for tenderness with a knife to ensure they are fully cooked.
  • Buns can be warmed under the grill or in a toaster if preferred.
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Asian Fusion

Keywords: mushroom burger, soy sauce marinade, grilled mushroom, vegetarian burger, Asian flavors, chili mayo, field mushrooms

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