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

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.
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.
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.
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.
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.
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