Soy-basted mushroom burgers

Make a change from meat with these marvellous mushroom burgers. The sweetness of the onion and courgette goes beautifully with the savoury oyster sauce

  • Prep:10 mins
    Cook:25 mins
  • Easy

Nutrition per serving

  • kcal 444
  • fat 21g
  • saturates 4g
  • carbs 48g
  • sugars 0g
  • fibre 5g
  • protein 13g
  • salt 2.6g


  • 1 red onion, finely sliced
  • ½ tsp Lee Kum Kee Sesame Wok Oil
  • ½ tbsp Lee Kum Kee Premium Dark Soy Sauce
  • ½ tbsp butter
  • 2 tbsp Lee Kum Kee Premium Oyster Sauce (see tip)
  • 4 field mushrooms, peeled, if you like, and stalks removed
  • 1 courgette, sliced lengthways into 4 slices
  • 4 burger buns
  • 2 tbsp mayonnaise
  • 1 tsp Lee Kum Kee Chiu Chow Chilli Oil (use the chilli flakes from the bottom of the jar for a better flavour)
  • 4 lettuce leaves


Make this a vegetarian meal by using Lee Kum Kee Mushroom Vegetarian Stir-Fry Sauce instead of the Premium Oyster Sauce.


  1. Stir-fry the red onions in the Sesame Wok Oil until tender and cooked through, about 8 mins. Set aside and keep warm.

  2. Meanwhile, put the Premium Dark Soy Sauce and butter in a pan and melt together, then add the Premium Oyster Sauce and stir. Brush the mixture over the mushrooms, then leave for a minute so the mushrooms can absorb the sauce. Heat the grill to high.

  3. Grill the mushrooms until tender, about 10 mins. When ready, you should be able to slip a knife through the thickest parts quite easily.

  4. Grill the courgette slices until they start to blister, and are brown and tender. Warm the burger buns briefly under the grill, and mix the mayonnaise with the Chiu Chow Chilli Oil.

  5. Brush the base of each burger bun with some chill mayo, then add a courgette slice, lettuce leaf and mushroom. Top with some stir-fried onions and the bun tops.

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