Vegan Fried Mushroom Burger | Simple Plant-Based Recipe

Ingredients

• 250 g (9 oz) English cucumber
• 1 1/2 tbsp mustard seeds
• 1 tsp peppercorns
• 5 g (0.5 oz) dill
• 125 ml (0.5 cup) water
• 125 ml (0.5 cup) herb vinegar (e.g. by Byodo)
• 1 tsp sugar
• 1 tsp salt
• 1 small Romaine lettuce
• 100 g (3.5 oz) cabbage
• 3 shallots
• herb salt (e.g. by Byodo)
• 250 g (9 oz) oyster mushrooms
• 400 ml (1.66 cups) plant-based milk
• 3 tbsp lemon juice
• 150 g (1.25 cups) flour
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1 tsp paprika
• salt
• pepper
• vegetable oil for deep frying
• 4 tbsp grainy mustard (e.g. by Byodo)
• 6 tbsp vegan mayo
• 2 tbsp brine of the pickles
• 4 burger buns