Soy-basted mushroom burgers

Make a change from meat with these marvellous mushroom burgers. The sweetness of the onion and courgette goes beautifully with the savoury oyster sauce

Prep:10 mins
Cook:25 mins

Easy

Nutrition per serving

kcal 444
fat 21g
saturates 4g
carbs 48g
sugars 0g
fibre 5g
protein 13g
salt 2.6g

Ingredients

1 red onion, finely sliced
½ tsp Lee Kum Kee Sesame Wok Oil
½ tbsp Lee Kum Kee Premium Dark Soy Sauce
½ tbsp butter
2 tbsp Lee Kum Kee Premium Oyster Sauce (see tip)
4 field mushrooms, peeled, if you like, and stalks removed
1 courgette, sliced lengthways into 4 slices
4 burger buns
2 tbsp mayonnaise
1 tsp Lee Kum Kee Chiu Chow Chilli Oil (use the chilli flakes from the bottom of the jar for a better flavour)
4 lettuce leaves

Tip

RECIPE TIP

Make this a vegetarian meal by using Lee Kum Kee Mushroom Vegetarian Stir-Fry Sauce instead of the Premium Oyster Sauce.

Method

Stir-fry the red onions in the Sesame Wok Oil until tender and cooked through, about 8 mins. Set aside and keep warm.
Meanwhile, put the Premium Dark Soy Sauce and butter in a pan and melt together, then add the Premium Oyster Sauce and stir. Brush the mixture over the mushrooms, then leave for a minute so the mushrooms can absorb the sauce. Heat the grill to high.
Grill the mushrooms until tender, about 10 mins. When ready, you should be able to slip a knife through the thickest parts quite easily.
Grill the courgette slices until they start to blister, and are brown and tender. Warm the burger buns briefly under the grill, and mix the mayonnaise with the Chiu Chow Chilli Oil.
Brush the base of each burger bun with some chill mayo, then add a courgette slice, lettuce leaf and mushroom. Top with some stir-fried onions and the bun tops.

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