Crispy Fried Mushroom Burgers

Cook Time 30 minutes

Servings 4

Ingredients

Vegetable oil, for deep frying

4 field mushrooms

1 cup of buttermilk

4 soft burger buns

Kimchi, to serve

4 tbsp mayonnaise, to serve

4 slices of American-style burger cheese

4 iceberg lettuce leaves

Korean red pepper flakes

Salt

Spiced Flour Mix

1 cup plain flour

¼ cup potato starch (optional)

1 tbsp organic stock powder

¼ tsp Chinese five spice

Method

Heat oil in a wok or deep fryer so it reaches 180°C.

Mix together the spiced flour mixture and season with salt. Dip the mushroom caps into the buttermilk and then into the spiced flour mix, pressing the flour into the chicken. Shake excess off.

Carefully lower into oil and fry until golden and crispy. Drain on a tray lined with a rack. Season with red pepper flakes and salt then add cheese. Allow to melt slightly.

Warm the burger buns and cut in half. Add kimchi to one side and mayonnaise to the other. Place mushroom on top of mayonnaise then add and lettuce. Sandwich burger together.