Name: Scarlett Greens Fermented Mushroom Burger Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Korean
Ingredients: 4 cups mixed mushrooms (shiitake, oyster, cremini), finely chopped; 1 cups cooked short-grain rice (for fermentation starter); 0.25 cups plain full-fat yogurt or lacto-ferment starter; 0.5 cups finely grated carrot; 0.5 cups finely chopped onion; 3 tbs garlic, minced; 2 tbs toasted sesame oil; 2 tbs soy sauce (or tamari); 1 tbs rice vinegar; 1 tbs gochujang (Korean chili paste); 1 tbs light brown sugar; 1 tsp freshly ground black pepper; 1 tsp kosher salt; 2 tbs ground flaxseed (or 1 egg alternative); 4 tbs water (to make flax egg); 1 cups panko breadcrumbs; 2 tbs neutral oil (for cooking); 0.25 cups soy sauce (or tamari); 2 tbs brown sugar; 1 tbs gochujang; 1 tbs rice vinegar; 1 tsp sesame oil; 1 tbs garlic, minced; 1 tsp ginger, grated; 2 tbs water; 1 tsp cornstarch; 1 unit large aubergine (eggplant); 1 tbs olive oil; 0.5 tbs soy sauce; 0.5 tsp sesame oil

Method

Fermented Mushroom Patty

Prepare fermentation starter

Combine 1 cup cooked short-grain rice with 1/4 cup plain yogurt (or a lacto-fermentation starter) in a clean jar. Mix, cover with breathable lid or cloth, and leave at room temperature (20–24°C / 68–75°F) for 12–24 hours until slightly tangy. This creates a mild ferment to deepen umami in the patty.

Make mushroom base

Heat 2 tablespoons toasted sesame oil in a large skillet over medium-high heat. Add the finely chopped mushrooms and a pinch of salt. Cook, stirring frequently, until mushrooms release their liquid and it evaporates and the mushrooms are browned, about 8–10 minutes. Add the chopped onion and grated carrot and cook until softened, 3–4 minutes. Add minced garlic and cook 30 seconds until fragrant.

Season and combine

Remove the pan from heat. Stir in 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon gochujang, 1 tablespoon light brown sugar, 1 teaspoon black pepper, and the fermented rice starter (use all of it). Mix thoroughly, then transfer the mixture to a bowl to cool to warm (not hot).

Bind the mix

Whisk 2 tablespoons ground flaxseed with 4 tablespoons water and let sit 5 minutes to thicken. Stir the flax 'egg' into the cooled mushroom mixture along with 1 cup panko breadcrumbs. Adjust salt to taste (about 1 teaspoon kosher salt total). The mixture should hold together when pressed; if too wet, add more panko (2–4 tablespoons). If dry, add 1 tablespoon water or soy sauce.

Form and rest

Divide the mixture into four equal portions and shape into patties about 3/4-inch thick. Place on a tray lined with parchment and chill in the refrigerator 30 minutes to firm up — this helps them hold while cooking.

Cook the patties

Heat a large nonstick skillet or cast-iron pan over medium heat and add 2 tablespoons neutral oil. Cook patties 4–5 minutes per side until a dark crust forms and internal temperature feels hot and center is set. For a slightly more charred finish, press gently and cook an additional 30–60 seconds per side. During the last minute of cooking, brush each patty lightly with the Korean BBQ sauce (see sauce directions) to glaze. Transfer cooked patties to a warm plate and rest 5 minutes.

Korean BBQ Sauce (For brushing & dipping)

Whisk together 1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon gochujang, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 tablespoon minced garlic, 1 teaspoon grated ginger, and 2 tablespoons water in a small saucepan over medium heat.

Bring to a gentle simmer, then whisk 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry. Pour the slurry into the sauce and simmer 1–2 minutes until slightly thickened. Taste and adjust sweetness or heat. Set aside; use some to brush patties while cooking and reserve the rest for serving.

Burnt Aubergine (charred eggplant)

Prick the aubergine a few times with a knife. Dry the aubergine and rub lightly with 1 tablespoon olive oil. Char the aubergine over an open flame (gas burner) or under a very hot broiler/ grill, turning frequently, until the skin is blackened and the flesh is very soft, about 15–25 minutes depending on heat. Alternatively, slice into 1/2-inch thick rounds and char in a hot skillet for 3–4 minutes per side until deeply browned and a little blackened.

When charred and soft, transfer the aubergine to a bowl and cover for 5 minutes to steam. Peel away and discard most of the burnt skin (or leave some for smoky flavor) and scoop out the flesh. Chop or smash the flesh into large chunks. Stir in 1/2 tablespoon soy sauce, 1/2 teaspoon sesame oil and 1 teaspoon toasted sesame seeds. Garnish with thinly sliced scallion. Keep warm until assembly.

Quick Pickled Cucumbers

Combine 1/4 cup rice vinegar, 1/4 cup water, 1 tablespoon sugar, 1/2 teaspoon kosher salt and 1/4 teaspoon red pepper flakes (optional) in a bowl and whisk until sugar and salt dissolve.

Place thinly sliced cucumber in a jar or bowl and pour the pickling liquid over. Press down to submerge. Let sit at least 15 minutes at room temperature, or refrigerate up to 2 hours for crisper slices. Drain before assembling.

Assembly & Serving

Lightly toast buns. Spread a thin layer of vegan mayonnaise on the bottom bun (if using). Place a lettuce leaf on top to act as a moisture barrier.

Place a warm fermented mushroom patty on the lettuce, top with a generous spoonful of burnt aubergine, a few tablespoons of quick pickled cucumber, and a drizzle of the reserved Korean BBQ sauce. Add fresh cilantro or parsley and a squeeze of lime if desired. Top with the bun crown and serve immediately with extra sauce on the side.

Makes 4 burgers. Leftover patties keep in the refrigerator up to 3 days and can be reheated gently in a skillet, brushing with more sauce to refresh.