Korean-style mushroom burger

Ingredients

• 500 g Portobello mushrooms, finely diced
• 1 brown onion, finely diced
• 3 garlic cloves, minced
• 1 ½ tbsp ginger, minced
• 2 large eggs
• 2 tbsp white miso paste
• 1 cup pre-cooked quinoa, to packet’s instructions
• 1 cup panko crumbs
• 3 shallots, thinly sliced
• ¼ bunch coriander stalks and leaves, roughly chopped
• egetable oil for cooking
• 2 cups red and white cabbage, thinly shaved
• ½ carrot, cut into thin matchsticks
• 2 shallots, thinly sliced
• ¼ bunch coriander leaves, roughly chopped
• 3 tbsp olive oil
• 2 tbsp rice wine vinegar
• 1 tsp soy sauce
• 2 tsp honey
• 1 –2 tsp ginger, minced
• Pinch salt
• 1 tbsp sesame seeds, toasted
• 1 tbsp rice wine vinegar
• 4 tbsp Korean BBQ sauce (or standard BBQ sauce)
• 2 tsp soy sauce
• 5 cups mushrooms or flat mushrooms, thinly sliced
• 1 avocado, thinly sliced
• 4 buns, lightly toasted
• Kewpie mayonnaise