A delicious plant-based burger featuring a crispy fried mushroom coated in non-dairy milk, cornmeal, and corn starch, elevated with gochujang sauce. Perfect for mushroom lovers!
1: In a bowl, add the milk, salt, and mushroom powder, mix to combine. Place the mushroom in the milk mixture and spoon the milk on top to evenly coat.
2: In another bowl, place the milk coated mushroom and sprinkle on the corn meal all around the mushroom, do the same with the corn starch.
3: In a large pot, heat the oil until 375F. Place the mushroom in and cook until golden brown and crispy for 5-10 minutes, depending on the size of the mushroom. Remove and set aside.
4: Make the sauce by combining gochujang and honey (double the sauce if you like it saucy), pour all over the mushroom.
5: Build your burger with the lettuce, crispy mushroom, more sauce, and top with green onions and sesame seeds. Dig in!
