Ever crave a spicy, saucy, buffalo chicken sandwich—but make it vegetarian? This buffalo burger hits all the same notes but skips the meat. We’re using battered and fried oyster mushrooms, which somehow manage to be tender, juicy, and satisfyingly crunchy all at once. Toss them in a sticky buffalo-honey glaze, pile them on a toasted bun with ranch, lettuce, and maybe a pickle or two, and you’ve got a game-changing vegetarian burger. If you’ve been burned by bland veggie burgers before, don’t worry—this one brings the flavor and the drama. And, while you’re here – you should also check out my sticky soy hot honey wings with enoki mushrooms and vegan steak tacos as well!
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Table of contents
Key Ingredients
Alright, let’s talk about what makes this vegetarian buffalo burger downright addictive. We’re keeping it simple but strategic—every ingredient here is doing the most.
Pickles + romaine lettuce: Crunchy, crisp, and refreshing. The pickles bring tang, the lettuce adds snap, and together they cut through the richness of the fried mushrooms like pros.
Oyster mushrooms: These are the real MVP. Shredded and pressed into burger patty shapes, they fry up super crispy on the outside while staying juicy inside. They’re tender, chewy, and way more satisfying than your standard veggie patty.
All-purpose flour + water: This duo forms the base of your wet batter. It helps the seasoning stick and acts like glue for binding the mushroom “patty” together.
Spices (Kashmiri mirch, garlic powder, onion powder, cumin): These bring color, smokiness, and depth to both the wet and dry batters. Kashmiri mirch is especially clutch—it gives a bold red hue without setting your mouth on fire.
Panko breadcrumbs + flour: The secret to that ultra-crispy crust. The combo adds texture and crunch that can hold up to saucing and stacking.
Buffalo sauce: The star of the show. We’re going store-bought here for ease (and honestly, some of them slap), but feel free to doctor it up if you want extra kick or tang. Just warm it up and toss.
Ranch dressing: Cool, creamy, and essential. It balances the heat from the buffalo sauce and gives you that classic flavor pairing everyone loves.
Brioche burger buns: Go for soft, slightly sweet brioche to soak up all that saucy goodness without falling apart. Toast them for extra flavor.
Why Oyster Mushrooms Are the Greatest Substitute to make Meatless Burgers
If you haven’t cooked with oyster mushrooms yet, you’re in for a treat. These mushrooms have a natural chewiness that’s weirdly similar to pulled chicken or tender beef. When you shred them and press them together with batter, they clump into perfect “patties” that hold their shape and crisp up like magic. They’re also super absorbent, which means every bite is loaded with flavor—especially once drenched in buffalo sauce.
Plus, they’re a whole food, not a lab-made meat alternative, so they’re great if you’re looking to keep things real and plant-based.
Expert Tips and Tricks + Common Mistakes to Avoid
- Form your patties firmly: Don’t just coat—press those shreds together like you mean it.
- Don’t skimp on oil: Shallow frying won’t cut it. For that proper crunch, go deep(ish).
- Double-sauce if you dare: Toss in sauce and drizzle extra on top when assembling the burger.
- Don’t skip the shaping step: Just dumping mushrooms in batter won’t give you that cohesive patty. Shape is everything.
- Don’t overcrowd the pan: This drops the oil temp and makes soggy patties. Fry in batches.
- Don’t make the batter too thin: The wet layer needs to be thick enough to act as glue.
FAQ
You can prep the batters and trim the mushrooms in advance, but for best results, fry and sauce the mushrooms just before serving. The crispiness really shines when they’re fresh out of the oil.
Yes! Just make sure your buffalo sauce and burger buns are vegan (some have dairy or eggs), and swap the ranch with a plant-based version.
Vegetarian Buffalo Burger (With Oyster Mushrooms)
Ingredients
Wet Batter
- 1/2 c all purpose flour
- 1/2 c water plus 1-2 tbsp extra
- 1/2 tsp salt
- 1/2 tsp kashmiri mirch
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp cumin powder
Dry Batter
- 1/2 c all purpose flour
- 1/2 c panko bread crumbs
- 1/2 tsp salt
- 1/2 tsp kashmiri mirch
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp cumin powder
Other
- 1/4 cup Buffalo sauce
- brioche burger buns
- romaine lettuce
- pickles
- ranch
- oil (For deep frying)
Instructions
- Make the wet batter: In a bowl, whisk together the all-purpose flour, water, salt, Kashmiri mirch, garlic powder, onion powder, and cumin until smooth and thick, like pancake batter. Add an extra tablespoon of water if needed.
- Prepare the dry batter: In a separate shallow bowl, mix the flour, panko breadcrumbs, and the same spice blend from the wet batter. Stir to combine.
- Prep the mushrooms: Use about two large oyster mushrooms (roughly 6 oz total). Trim off any tough base but keep each cluster whole. These will be your burger “patties.”
- Coat the mushrooms: Dip each mushroom cluster into the wet batter, making sure it’s evenly coated but not overly thick. Then press it into the dry batter, using your hands to pack on the coating and create an extra-crispy texture.
- Fry until golden: Heat neutral oil in a deep pan to around 350°F. Fry the mushrooms one at a time (or both if your pan is big enough) for 3–4 minutes per side, or until deeply golden and crispy. Drain on a wire rack or paper towel.
- Toss in sauce: Toss or brush generously with buffalo sauce until fully coated.
- Assemble the burgers: Toast brioche buns lightly, then layer with ranch dressing, romaine lettuce, pickles, and the buffalo mushroom “patty.” Serve immediately while everything’s hot and crispy.
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