Pulled mushroom burger.

Yummy burgers for a  meat free Monday, sautéed pulled oyster mushrooms, served on a bun with a lettuce slaw.  A burger for barbecue lovers that you can make on the stove and enjoy all year round.

A wonderful take on comfort food.  This take on a pulled classic burger, with shredded, meaty mushrooms are coated in barbecue sauce, and sandwiched in a soft bun, topped with a slaw. This pulled mushroom burger is a sweet and tangy mess, you can’t believe it is meat free.

Bbq pulled mushroom burgers

Makes about 4 burgers , depending on bun size

1 onion, chopped
1 kg oyster mushrooms
1 tsp ground cumin
Salt and pepper, to taste
BBQ sauce
4 Burger buns

Lettuce slaw

2 baby romaine lettuce
2 apples
1 english cucumber
2-3 dl sour cream
1 tbsp garlic powder
1 tbsp mustard
Salt and pepper to taste

Pulled oyster mushrooms

To make the bbq mushrooms, saute onion over medium heat with vegetable oil for 2 minutes.

Add the mushrooms and saute until limp. Then add in spices and stir to combine, cook for another 2-3 minutes.

Pulled oyster mushrooms with bbq sauce

Then add bbq sauce and stir, heat over medium low heat for another 2-3 minutes untill the bqq sauce and mushrooms are heated through.. The bbq sauce should be nicely coating the mushrooms, sticky without runny sauce, and still moist and sauced.

To make the lettuce slaw, thinly cut the romaine lettuce, shred the apples and cucumber. Mix this with the sour cream, garlic powder and mustard, salt and pepper to taste.

Assemble the burgers with a good layer of pulled bbq mushrooms and then lettuce slaw on top.

In the picture below, I made them without bbq sauce and only seasoned it with salt and pepper, this way you can really taste the mushrooms.

Give this a try and enjoy a meat freemeal.

Pulled oyster mushroom burger

Seafood burger with wakame.

Seafood burger
Seafood burgers with a taste of the East, a little salt, a little hot, slightly sweet and slightly tart.
I got hold of fresh uncooked shrimps that was caught just hours before I purchased them.
I wanted to make something with them othar than cook them whole in a dish. With teens in the house burgers are always a hit, I think.
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First I made a traditional fish cake mix and added shrimps and and more fish.
Seafood burgerrecipe
Put the pollock pieces and salt in a food processor, blend the fish and
dilute with cream until a smooth mince.
Add the cornflour, crushed garlic and hopped chives, and continiue blending.
Season with freshly ground black pepper.
In a bowl combine the fish cake mince with the coarsly chopped fish and shrimps.
Mix everything together and dvivide this into 8 equal part and make urger pattys.

Fry them in a pan with a little oil on medium heat until they are cooked through.-

Assemble burgers
Spread mayonnaise on the bottom part of the burger bread, add shredded lettuce, burger, nori, wakamesalat and finally the top of the burger bread.