Kentucky Fried Mushroom Burgers 

Try our vegetarian version of the classic Kentucky fried chicken! The mushrooms are dredged into buttermilk, Kentucky spice mix and fine breadcrumbs. They are then fried and layered into burger buns with lettuce, tomato slices, hot chilli sauce and gherkins.


  • No oyster mushroom clusters? Follow the same steps using 6-8 smaller ones. You can use any mushrooms you have on hand. 
  • Vegan? Make your own buttermilk from plant based milk and lemon juice. 

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Servings: 2


2 Oyster mushroom clusters

5 tbsp Plain flour

3 tbsp Fine breadcrumbs

1 tsp Smoked paprika

1 tsp Garlic powder

1 tsp Onion powder

1 tsp Dried thyme

1 tsp Ground ginger

1 tsp Celery salt

1 tsp Oregano

250 ml Buttermilk

Vegetable oil (for cooking )

2 Burger buns

2 Lettuce leaves

2 Tomato slices

2 Gherkins (sliced)

2 tbsp Hot chilli sauce


  1. Preheat the oven to 180C/160c fan/4 gas mark. In a bowl, combine together the flour, breadcrumbs, paprika, garlic powder, onion powder, dried thyme, ground ginger, celery salt, dried oregano and black pepper. In another bowl add the buttermilk. 
  2. Dredge the whole oyster mushroom clusters in the buttermilk, then in the kentucky flour mix. 
  3. Heat 200-300 ml of vegetable oil into a deep frying pan. It should be enough to cover half of the mushrooms. Deep fry the mushrooms for 3-4 minutes on each side, or until golden brown and crips. Remove from the hot oil and place on a lined baking tray. Place in the oven for 10 minutes; to keep the mushrooms hot and finish the cooking process. 
  4. In the meantime, cut the burger buns open and grill them over a high heat for 1 minute, to get chargrilled lines and extra flavour. Serve the kentucky fried mushrooms burgers in the buns, layered with lettuce, tomato, hot chilli sauce, & gherkins. Enjoy!
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