Oyster Mushroom Burger (Hot Honey Ranch Style!)
Crispy battered oyster mushrooms are coated in a sweet and spicy hot honey sriracha sauce, then layered onto toasted brioche buns with ranch, crunchy romaine, and pickles. This oyster mushroom burger is crispy, saucy, spicy, and perfect for when you’re craving a restaurant-style burger at home.
Servings: 2
Ingredients
Oyster Mushrooms
- 6 oz oyster mushrooms divided into 2 large clusters
- Neutral oil for deep frying
Wet Batter
- 1/2 cup all-purpose flour
- 1/2 cup water plus 1–2 tbsp more as needed
- 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 cup all-purpose flour
- 1/2 cup panko breadcrumbs
- 1/2 tsp salt
- 1/2 tsp Kashmiri mirch
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp cumin powder
Hot Honey Sriracha Sauce
- 3 tbsp honey
- 3 tbsp sriracha
- 1/2 tsp smoked paprika
For Assembly
- 2 brioche burger buns
- Ranch dressing as needed
- Romaine lettuce
- Pickles
Instructions
- Make the wet batter: In a medium bowl, whisk together the flour, water, salt, Kashmiri mirch, garlic powder, onion powder, and cumin until smooth. The batter should be thick, similar to pancake batter. Add an additional 1–2 tablespoons of water if needed.
- Make the dry coating: In a separate shallow bowl, combine the flour, panko breadcrumbs, salt, Kashmiri mirch, garlic powder, onion powder, and cumin.
- Prepare the mushrooms: Trim away any tough or dirty portion from the base of the oyster mushrooms, but keep the clusters intact so each one forms a large burger patty.
- Coat the mushrooms: Dip each oyster mushroom cluster into the wet batter, making sure it is completely coated. Allow any excess batter to drip off, then transfer it to the dry mixture. Use your hands to firmly press the coating into the mushrooms, especially between the folds, to create a thick, craggy crust.
- Fry the mushrooms: Heat about 2–3 inches of neutral oil in a deep skillet or pot to 350°F. Carefully add the coated oyster mushrooms and fry for about 3–4 minutes per side, or until deeply golden brown and crispy. Fry in batches if necessary to avoid overcrowding the pan. Transfer to a wire rack or paper towel-lined plate.
- Make the sauce: In a small bowl, stir together the honey, sriracha, and smoked paprika until smooth.
- Coat the mushrooms: While the fried mushrooms are still hot, generously brush or toss them with the hot honey sriracha sauce until evenly coated.
- Assemble the burgers: Lightly toast the brioche buns. Add ranch, romaine lettuce, pickles, and one crispy hot honey oyster mushroom patty to each bun. Add extra ranch if desired and serve immediately.
Notes
- Keep the mushroom clusters whole: This gives each burger a thick, sturdy patty and helps the mushrooms stay juicy inside.
- Press on the breading: Firmly packing the flour and panko mixture onto the mushrooms creates the crispiest, most textured coating.
- Maintain the oil temperature: Keep the oil close to 350°F for a crispy coating that doesn’t become greasy.
- Adjust the spice level: For a milder sauce, reduce the sriracha and replace it with additional honey.
- Serve immediately: The mushrooms are crispiest right after frying, so sauce and assemble the burgers just before serving.
Nutrition
Calories: 782kcal | Carbohydrates: 130g | Protein: 21g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Cholesterol: 144mg | Sodium: 2211mg | Potassium: 547mg | Fiber: 5g | Sugar: 28g | Vitamin A: 1338IU | Vitamin C: 15mg | Calcium: 103mg | Iron: 6mg
