Grilled Lemongrass Mushroom Burgers with Quick Pickles and Lime-Chili Mayo

Name: Grilled Lemongrass Mushroom Burgers with Quick Pickles and Lime-Chili Mayo
Prep time: 48 min
Cook time: 28 min
Total time: 1 h 16 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 3½ oz (100 g) carrot, peeled and cut into thin matchsticks; 3½ oz (100 g) daikon radish, peeled and cut into thin matchsticks; ½ cup (120 ml) unseasoned rice vinegar; ½ cup (120 ml) warm water; 2 tbsp (25 g) granulated sugar; 1 tsp (6 g) kosher salt; 2 oz (60 g) dried thin rice vermicelli noodles; 1 lb (450 g) oyster mushrooms, tough stem ends trimmed, wiped clean, pulsed or chopped into ¼-inch (6 mm) pieces; 3 tbsp (45 ml) neutral oil (such as avocado or canola); 3 stalks (90 g) lemongrass stalks, outer layers and tough tops removed, pale tender bottom 4 inches (10 cm) very finely minced (about 3 tbsp); 1 medium (60 g) medium shallot, finely minced; 3 cloves (15 g) garlic cloves, finely minced; 1 tbsp (15 ml) vegan fish-free sauce; 1 tbsp (15 ml) tamari or soy sauce; 1 tsp (4 g) light brown sugar; ¾ cup (40 g) panko breadcrumbs; 2 tbsp (16 g) cornstarch; 2 tbsp (6 g) fresh mint leaves, finely chopped; ½ tsp (1 g) freshly ground black pepper; ¼ tsp (1½ g) kosher salt, plus more to taste; ⅓ cup (80 g) vegan mayonnaise; 1 tbsp (15 ml) sriracha; 1 tbsp (15 ml) fresh lime juice; 4 buns (260 g) burger buns, split; 1 small (150 g) small cucumber, thinly sliced into rounds; ½ cup (10 g) fresh cilantro sprigs, loosely packed, tender stems and leaves; ¼ cup (8 g) fresh mint leaves, whole leaves; 1 small (30 g) jalapeño, thinly sliced into rings (optional)

From the MyKitchenBank Kitchen

Meaty oyster mushrooms are cooked down with lemongrass, shallot and garlic, bound with chopped rice noodles, then grilled until smoky and crisp-edged. Piled on a toasted bun with tangy pickled carrot, cool cucumber, mint and a spicy lime mayo, they taste like a Vietnamese bánh mì in burger form.

Prep: 48 min
Cook: 28 min
Wait: 1 hr 5 min
Total: 2 hr 21 min
Makes: 4 burgers

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Ingredients

4 servings

For the quick pickles
3½ oz (100 g) carrot, peeled and cut into thin matchsticks
3½ oz (100 g) daikon radish, peeled and cut into thin matchsticks
½ cup (120 ml) unseasoned rice vinegar
½ cup (120 ml) warm water
2 tbsp (25 g) granulated sugar
1 tsp (6 g) kosher salt
For the patties
2 oz (60 g) dried thin rice vermicelli noodles
1 lb (450 g) oyster mushrooms, tough stem ends trimmed, wiped clean, pulsed or chopped into ¼-inch (6 mm) pieces
3 tbsp (45 ml) neutral oil (such as avocado or canola)
3 stalks (90 g) lemongrass stalks, outer layers and tough tops removed, pale tender bottom 4 inches (10 cm) very finely minced (about 3 tbsp)
1 medium (60 g) medium shallot, finely minced
3 cloves (15 g) garlic cloves, finely minced
1 tbsp (15 ml) vegan fish-free sauce
1 tbsp (15 ml) tamari or soy sauce
1 tsp (4 g) light brown sugar
¾ cup (40 g) panko breadcrumbs
2 tbsp (16 g) cornstarch
2 tbsp (6 g) fresh mint leaves, finely chopped
½ tsp (1 g) freshly ground black pepper
¼ tsp (1.5 g) kosher salt, plus more to taste
For the lime-chili mayo
⅓ cup (80 g) vegan mayonnaise
1 tbsp (15 ml) sriracha
1 tbsp (15 ml) fresh lime juice
To serve
4 buns (260 g) burger buns, split
1 small (150 g) small cucumber, thinly sliced into rounds
½ cup (10 g) fresh cilantro sprigs, loosely packed, tender stems and leaves
¼ cup (8 g) fresh mint leaves, whole leaves
1 small (30 g) jalapeño, thinly sliced into rings (optional)

Equipment (10)

Large (12-inch / 30 cm) skillet
Food processor (or sharp knife and cutting board)
Medium saucepan for the noodles
Fine-mesh strainer or colander
Large mixing bowl
Rimmed baking sheet lined with parchment paper
Grill (gas or charcoal) or cast-iron grill pan
Wide, thin metal spatula
Pint jar or medium heatproof bowl for pickles
Pastry brush

Steps

Before you start

Read the timing: the patties need 15 minutes to cool and 30 minutes to chill before grilling. Chilling is what keeps them from falling apart on the grates.
Check your fish-free sauce label. Some brands are very salty, so start with the amounts given and adjust at the end.
Use a clean, well-oiled grill or a grill pan. These patties are tender and will stick to dirty or dry grates.
Peel the tough outer layers off the lemongrass first; only the pale, tender lower part gets minced.

1
Make quick pickles
- In a pint jar or heatproof bowl, stir the warm water, rice vinegar, pickle sugar and pickle salt for about 1 minute until the sugar and salt fully dissolve.
- Add the carrot and daikon matchsticks and press them down so they are submerged.
- Set aside at room temperature while you make the patties.
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Ready when: Carrot and daikon are slightly softened, bendable and taste tangy
Tip: Pickles can sit for up to 2 hours at room temperature; longer, move them to the fridge.
2
Cook and chop noodles
- Bring a medium saucepan of water to a boil.
- Add the rice vermicelli and cook for 3 minutes, or according to package directions, until tender but not mushy.
- Drain in a strainer and rinse under cold running water for 30 seconds to stop the cooking.
- Shake dry, then chop the noodles crosswise into ½-inch (1.25 cm) pieces.
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Ready when: Noodles are soft and translucent with no hard white core, and well drained
Tip: Drain thoroughly. Excess water will make the patties soggy.
3
Prep the aromatics
- Trim the oyster mushroom stem ends and wipe the caps with a damp paper towel; do not rinse them, as they absorb water.
- Pulse in a food processor in 2 or 3 batches, 4 to 5 short pulses each, until the pieces are about ¼ inch (6 mm), or chop by hand.
- Mince the lemongrass, shallot and garlic as finely as you can.
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Ready when: Mushroom pieces are small and uneven like ground meat, not a paste
Tip: Lemongrass is fibrous. Mince it much finer than you think you need to so it doesn't feel stringy in the patty.
4
Sauté until dry
- Heat 2 tablespoons (30 ml) of the neutral oil in a 12-inch (30 cm) skillet over medium-high heat until shimmering.
- Add the chopped mushrooms and cook, stirring every minute or so, for 9 to 10 minutes, until they release their liquid, the liquid evaporates, and the mushrooms are golden brown at the edges.
- Reduce heat to medium, add the shallot, lemongrass and garlic, and cook, stirring, 2 minutes until fragrant.
- Stir in the fish-free sauce, tamari and brown sugar, and cook 1 more minute until the pan is completely dry.
- Remove from the heat.
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Ready when: No liquid pools when you tilt the pan, and the mixture smells strongly of lemongrass and looks browned and dry
Tip: Don't rush this step. Any moisture left in the mushrooms means soft patties that stick to the grill.
5
Cool and mix
- Spread the mushroom mixture on a plate or in a wide bowl and let it cool for 15 minutes so it is no longer steaming.
- Transfer to a large mixing bowl.
- Add the chopped noodles, panko, cornstarch, chopped mint, black pepper and salt.
- Mix with your hands, squeezing, for about 1 minute until the mixture clumps together when pressed.
- Taste a small pinch and add salt if needed.
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Ready when: A handful pressed together holds its shape without crumbling
Tip: If it feels too wet to hold, add 1 more tablespoon of panko; if too dry, add 1 teaspoon of water.
6
Shape and chill
- Divide the mixture into 4 equal portions (about 5 oz / 140 g each).
- Press firmly into compact patties about 4 inches (10 cm) wide and ¾ inch (2 cm) thick, pressing the edges smooth so they don't crack.
- Place on a parchment-lined baking sheet, cover loosely, and refrigerate for 30 minutes.
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Ready when: Patties feel firm and cold to the touch
Tip: Make a small thumb dent in the center of each patty to help it cook flat.
7
Stir the mayo
- In a small bowl, stir the vegan mayonnaise, sriracha and lime juice until smooth and evenly pink-orange.
- Taste and add more sriracha if you want extra heat.
- Refrigerate until serving.
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Ready when: Sauce is smooth with no white streaks
8
Heat the grillOven 450°F / 230°C
- About 10 minutes before the patties finish chilling, preheat the grill to medium-high, around 450°F (230°C), with the lid closed.
- Scrape the grates clean with a grill brush.
- Fold a paper towel, hold it with tongs, dip it in the remaining 1 tablespoon (15 ml) oil, and wipe the grates well.
- Keep the oil for brushing the patties.
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Ready when: Grill thermometer reads about 450°F (230°C) and the grates are shiny with oil
Tip: On a grill pan, heat for 3 to 4 minutes over medium-high until a drop of water sizzles instantly.
9
Grill the patties
- Lightly brush the tops of the chilled patties with oil, then place them oiled-side down on the hot grates.
- Close the lid and grill for 4 to 5 minutes without moving them.
- Brush the new tops with oil, then slide a wide spatula underneath and flip once.
- Grill another 4 minutes with the lid closed.
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Ready when: Both sides are deep golden brown with dark grill marks, and the patties feel firm and spring back when pressed
Tip: If a patty sticks, wait another 30 seconds; it will release when the crust forms. Flip only once.
10
Toast buns and assemble
- Place the split buns cut-side down on the cooler edge of the grill for 1 minute until lightly toasted.
- Spread the lime-chili mayo on both halves.
- Layer the bottom bun with cucumber slices, a patty, a generous pile of drained pickles, cilantro, mint leaves and jalapeño rings if using.
- Cap with the top bun and serve right away.
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Ready when: Buns are golden on the cut side and warm
Tip: Drain the pickles on a paper towel first so the buns stay crisp.

Good to know

Tips

Cooking the mushrooms until completely dry is the single most important step for a patty that holds together.
Chill the patties for the full 30 minutes. They are tender and need the time to firm up.
Flip only once, with a wide thin spatula, after a crust has formed.
No grill? Cook the patties in a lightly oiled cast-iron skillet over medium-high heat for 4 minutes per side.

Make ahead

Make the pickles up to 1 week ahead and store in their liquid in the fridge. Shape the patties up to 24 hours ahead; keep them covered on the parchment-lined tray in the fridge. The mayo can be made 3 days ahead.

Storage & reheating

Store cooked patties separately from buns and toppings in an airtight container in the fridge for up to 4 days. Freeze cooked patties, layered with parchment, for up to 2 months. Reheat in a 350°F (175°C) oven for 12 to 15 minutes (20 minutes from frozen) or in a skillet over medium heat with a little oil, 3 to 4 minutes per side. Leftover pickles keep in the fridge for 1 week and mayo for 5 days. Assembled burgers do not store well at room temperature; eat within 2 hours of assembling.

Substitutions

oyster mushrooms → king trumpet mushrooms or cremini mushrooms. King trumpets are the closest in texture. Cremini hold more water, so cook them 2 to 3 minutes longer.
vegan fish-free sauce → 1 tablespoon tamari plus ½ teaspoon lime juice. Gives a similar salty, tangy note, though with less depth.
panko breadcrumbs → gluten-free breadcrumbs. Use with tamari and gluten-free buns for a fully gluten-free burger.
lemongrass stalks → 1 tablespoon lemongrass paste plus 1 teaspoon finely grated lime zest. Add the paste with the garlic. Fresh stalks give a brighter flavor.