Ingredients

  • 1
    cup
  • 1 12
    cups
    water
  • 2
    tbsp
    peanut oil
  • salt to taste
  • Sandwich Components:
  • 1
    lb
    oyster mushrooms
  • 1
    cups
    carrot, shredded
  • 12
    cups
    green onion, sliced
  • 14
    cups
    vegan mayonnaise
  • 14
    cups
    gochujang
  • Gochugaru or red chili flakes, for garnish
  • Breading:
  • 2
    cups
    gluten-free panko breadcrumbs
  • Egg Wash:
  • 24
    oz
    JUST Egg (vegan egg replacement)
  • Flour:
  • 1
    cups
    gluten-free all-purpose flour
  • Mushroom Patty:
  • 1
    lb
    oyster mushrooms
  • 12
    cups
    gluten-free panko breadcrumbs
  • 12
    cups
    walnuts, raw, chopped
  • 12
    cups
    gochujang
  • 14
    cups
    Flat Top Hills Cabernet Sauvignon
  • 14
    cups
    vegan butter
  • 3
    tbsp
    ginger, grated
  • 2
    tbsp
    garlic, minced

Nutrition Facts

Serving Size: 1 Burger
Serves: 4
Amount Per Serving
Calories: 950
% Daily Value*
Total Fat: 61g 78%
Saturated Fat: 9g
Trans Fat: 0g
Cholesterol: 120mg 40%
Sodium: 1260mg 55%
Total Carbohydrate: 83g 30%
Dietary Fiber: 7g 25%
Sugars: 9g 18%
Protein: 22g 44%

Instructions

  1. In a medium saucepan, soak Lundberg Organic California Sushi Rice in water for 30 minutes prior to cooking. Drain and bring soaked rice and 1 ½ cups water to a boil. Cover with a tight-fitting lid, reduce heat to low simmer, and cook for 20 minutes. Remove from heat, keep covered, and let steam for 10 minutes.
  2. In a large sauté pan, add oyster mushrooms, walnuts, and vegan butter. Sauté for 5-7 minutes. Add ginger and garlic, deglaze pan with wine, add gochujang, and reduce for 5 minutes. Set aside to cool. Add to food processor with panko breadcrumbs and pulse 3 or 4 times. Form into burger-sized patties and flatten to ½” thickness. Freeze patties for at least 30 minutes.
  3. Transfer each mushroom patty to egg wash, flour, egg wash again, and panko breadcrumbs. Fry at 340 degrees until internal temperature reaches 165 degrees. Set aside on draining rack and salt to taste.
  4. Using a patty former or ring mold, press one golf ball-sized amount of rice into a thin bun. In a medium sauté pan with peanut oil, gently sauté each bun over medium heat for 5 minutes on each side.
  5. Arrange each sandwich with bottom bun, mayonnaise and gochujang, mushroom patty, shredded carrots, green onion, mayonnaise and gochujang again, and top bun. Cut into halves or quarters. Garnish with gochugaru or red chili flakes and enjoy! Pair with Flat Top Hills Rosé.