This deep-fried mushroom burger will blow your mind

Is this the ultimate mushroom burger? We would like to argue that it is. We have stuffed it (with a 3-cheese mixture no less), we’ve crumbed it and we’ve deep-fried it. Sound good? Then you need to try it out as soon as possible.

SHOP THE RECIPE

INGREDIENTS:

400 g brown mushrooms
Canola oil, for deep frying
140 g flour, seasoned with salt and pepper
3 free range eggs, beaten
100 g panko breadcrumbs
4–6 hamburger rolls, halved and toasted
Hummus, to serve
Lettuce, to serve
Sliced Cheddar cheese, to serve
Sliced gherkins, to serve
Basil pesto, to serve
Pickled onions, to serve
Mayonnaise, to serve
Woolworths Nut & Seed Sprinkle, to serve

For the stuffing:

2 T cream cheese
3 T ricotta
2 T basil pesto
1 cup Gouda, grated
Sea salt and freshly ground black pepper, to taste

METHOD:

To make the cheese stuffing, combine the ricotta , cream cheese, Gouda and basil pesto and seasoning and mix well.
Remove the stems from the mushrooms . Stuff the mushrooms with the cheese mixture, making sure you fill them well.
Heat the oil in a saucepan over a medium heat, the ideal temperature is 180°C. Coat each mushroom patty in the seasoned flour, beaten egg and breadcrumbs. Double coat if you want a larger, crispier patty.
Deep fry the mushroom patties until golden brown, then drain on kitchen paper.
To assemble the burgers, start with the base of the buns. Spread with hummus, add the lettuce, mushroom patty, cheese, gherkins, basil pesto and pickled onions. Spread the tops of the buns with mayonnaise and place on top. Sprinkle with the nut & seed sprinkle. Serve with crispy fries on the side.

Keen to try more mushroom dishes?

SHOP THE RANGE OF MUSHROOMS