Vegetarian Buffalo Burger (With Oyster Mushrooms)
These vegetarian buffalo burgers are made with crispy fried oyster mushrooms tossed in a sticky, spicy-sweet buffalo glaze. They’re crunchy, juicy, and outrageously flavorful—no meat needed.
Servings: 2
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.
Notes
(1) Make sure to press the mushrooms together firmly when forming patties—this helps them hold their shape when fried.
(2) You can prep the wet and dry batters ahead and keep them in the fridge for up to a day.
(3) These patties are also great on their own—serve as buffalo “wings” or inside a wrap!
(4) o make them spicier, add cayenne or extra hot sauce to the glaze.
Nutrition
Calories: 295kcal | Carbohydrates: 60g | Protein: 9g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 2214mg | Potassium: 134mg | Fiber: 3g | Sugar: 1g | Vitamin A: 300IU | Vitamin C: 0.2mg | Calcium: 47mg | Iron: 4mg
