SCHEZWAN MUSHROOM BURGER (with Peanuts and Pomegranate) with a spicy schezwan flavored mushroom filling topped with fresh veggies and a sprinkle of spicy peanuts and juicy fresh pomegranate arils for that burst of flavors is the burger you need right now!
With just a packet of burger buns, mushrooms and some simple pantry ingredients, you are not far away from biting into a mouthwatering homemade spicy vegetarian burger with simple yet lip smacking Indian flavors!
Who doesn’t love burgers and most people order in from their favorite burger joint. Not me and definitely not this one!
The secret to this delicious homemade burger is a bottle of schezwan chutney/sauce (use store bought or homemade) to spice things up a bit and this one is a zinger; just a dash of this spicy chutney in any dish oomphs things up flavor wise!
Or, you can make your own hot sauce and my favorite always in my pantry is this spicy homemade Chili-Garlic Sauce/Chutney which I love to fire up and elevate the flavors in my savory dishes!
And of course, there is this sprinkle of spicy roasted peanuts and fresh juicy pomegranates for that uber crunch and sweet hit in every bite!
Your mouth watering yet? I know mine is, just writing about it!
SCHEZWAN MUSHROOM BURGERS INGREDIENTS:
These are mostly what you will find in almost everyone’s pantry. Here is what you will need:
Burger Buns - plain or whole wheat or even multigrain ones. If you cannot find them, use pav buns/dinner rolls or plain sandwich buns too.
Mushrooms – I have used button white mushrooms here but feel free to use your favorite variety
Onions – red or white, does not matter.
Schezwan Chutney - my favorite is this store bought Ching’s Secret Schezwan chutney which I always, always have in my pantry to spice up my sandwiches, fried rice, noodles etc. I use a couple of spoons to flavor mushrooms and onions in the burger filling. You can make your own or use any store bought ones; could be your favorite brand. Or, use this easy homemade Chili-Garlic Paste/Sauce to spice things up a bit!
Dried oregano leaves (or any mixed herbs) – optional but I love the flavor it adds…goes International in its flavors!
Fresh Veggies – all burgers or sandwiches need slices of tomato and onion with a sprinkling of chopped cilantro or coriander leaves for more freshness
Mayonnaise – I have used the vegetarian variety which has no eggs. But you can use any you have or like.
Peanuts – You can use roasted peanuts but my favorite is this south Indian flavored spicy peanuts called “Congress Kadale/peanuts” from my hometown of Mysore in India. It is nothing but peanuts roasted with some chili powder, turmeric powder, pepper powder and salt.
Feel free to use plain salted peanuts, unsalted or just sprinkle some red chili powder and/or black pepper powder for that kick of heat!
Pomegranate arils/pearls – trust me on this one! Just a shower of this on top of all your fillings and you will be thrilled by the juicy hit of sweet pomegranate in every bite of this heavenly burger!
Finally, some Sev – Sev is nothing but an Indian snack; it is deep fried savory noodles made with chickpea or besan batter. These can be homemade or store bought (easily available in any Indian store, Asian store or online). If you cannot find it, you can skip it or add any crunchy fried noodles or fried onions or crispies you have.
Butter/ghee or oil (if vegan) is optional to fry the burgers if frying or roasting in a pan and if air frying (comes out so good!) you can even omit these before filling them. (To air fry, just air fry the slit burgers keeping the cut portion facing the top and air fry at 400 degrees F or 200 degrees C for about 2 minutes; keep an eye or they may burn!)
Salt to taste
You can find all the measurements with the recipe card below.
Wanna check how I made these delicious Schezwan Mushroom Burger (with peanuts and pomegranate)?
First step is to prepare the Schezwan Mushroom Filling.
Wash, drain and slice button/white mushrooms or your favorite variety of mushrooms; set aside.
In a saucepan, heat 2 tablespoons cooking oil and when hot, add ½ cup sliced onions and 2 green chilies/1 jalapeno, chopped. Sauté on medium high heat, stirring often until slightly softened.
Add sliced mushrooms along with 2 to 3 tablespoons of Schezwan Chutney (according to your preference of spice level), ½ to 1 teaspoon of dried oregano leaves and salt to taste (remember the chutney has salt too).
Mix well and cook on medium heat, stirring often on high heat just until the mushrooms have softened and almost cooked. Do not worry if mushrooms leave water (if it does); makes the filling moister.
Garnish with chopped cilantro (if preferred) and set aside to cool.
Meanwhile, slice tomatoes and slice more onions (about 1 tomato and 1 onion) or cut into rings.
If using pomegranate, remove and set aside the pomegranate pearls.
For the spiced up peanuts, use roasted peanuts or for a spicier version, use store bought spiced peanuts or stir in black pepper powder, chili powder and salt to taste to roasted peanuts.
TO ASSEMBLE THE BURGERS:
Cut burger buns into 2 and fry or roast on hot pan using some ghee/butter or oil if vegan until lightly roasted on the inner side.
If using air fryer, air fry at 400 degrees Fahrenheit or 200 degrees C for 2 minutes.
Just before serving, slather the bottom half of the burger bun with mayonnaise and top with fresh tomato and onion slices.
Place some of the mushroom fillings (as much as you like).
Sprinkle spicy peanuts (if using or any crispy you like), pomegranate and some crispy sev (optional).
Slather the top half of the burger bun with more schezwan chutney and/or mayonnaise (this step is again optional), place on top of the fillings and enjoy!
These burgers were perfect with a large glass of Pomegranate Lassi on the side for us! We just blended some fresh pomegranate with yogurt (sweeten with honey if needed) and strained it to remove the hard seeds. Pour and enjoy!
If you do happen to try this burger in your home, I would be thrilled to see and hear about it; please leave your comments and thoughts (do not forget to rate it with a star rating) in the box below or share your version on Instagram (tagging @curryandvanilla16; #curryandvanilla16) and/or share it on my Facebook page.
If you and your family love burgers like mine do, you got to check these other vegetarian burgers too and make them in your home:
- Homemade Haricot/Navy Bean Burgers
- Chickpea Masala Veggie Burgers
- Jackfruit Burgers with Zucchini and Carrot Coleslaw
- Mushroom Burger with Coleslaw
- Matar Paneer Veggie Burgers
SAVE or PRINT the Recipe Card of Schezwan Mushroom Burger here for later:
Schezwan Mushroom Burger (with Peanuts and Pomegranate)
Ingredients
- 200 gm button mushrooms
- 1 medium sized onion sliced, about ½ cup
- 2 green chilies/1 jalapeno sliced or chopped
- 2 to 3 tablespoons schezwan chutney Store bought or homemade
- 1 teaspoon oregano leaves dried
- Salt to taste
- Coriander leaves/cilantro for garnish
OTHER BURGER INGREDIENTS:
- 4 Burger Buns
- 1 large tomato sliced
- Onion rings slices
- ¼ cup pomegranate arils/pearls
- Mayonnaise eggless/vegan or with egg
- Crushed peanuts spiced up or plain salted
- Crisp sev fried chickpea batter noodles
- Ghee/butter/oil for roasting the burger buns
Instructions
First step is to prepare the Schezwan Mushroom Filling.
-
Wash, drain and slice button mushrooms; set aside.
-
In a saucepan, heat 2 tablespoons cooking oil and when hot, add ½ cup sliced onions and 2 green chilies/1 jalapeno, chopped. Sauté on medium high heat, stirring often until slightly softened.
-
Add sliced mushrooms along with 2 to 3 tablespoons of Schezwan Chutney (according to your preference of spice level), ½ to 1 teaspoon of dried oregano leaves and salt to taste (remember the chutney has salt too).
-
Mix well and cook on medium heat, stirring often on high heat just until the mushrooms have softened and almost cooked. Do not worry if mushrooms leave water (if it does); makes the filling moister.
-
Garnish with chopped cilantro (if preferred) and set aside to cool.
-
Meanwhile, slice tomatoes and slice more onions (about 1 tomato and 1 onion) or cut into rings.
-
If using pomegranate, remove and set aside the pomegranate pearls.
-
For the spiced up peanuts, use roasted peanuts or for a spicier version, use store bought spiced peanuts or stir in black pepper powder, chili powder and salt to taste to roasted peanuts.
TO ASSEMBLE THE BURGERS:
-
Cut burger buns into 2 and fry or roast on hot pan using some ghee/butter or oil if vegan until lightly roasted on the inner side.
-
IF using air fryer, air fry at 400 degrees Fahrenheit or 200 degrees C for 2 minutes.
-
Just before serving, slather the bottom half of the burger bun with mayonnaise, top with fresh tomato and onion slices.
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Place as much amount of the mushroom filling you like, sprinkle spicy peanuts, pomegranate and crispy sev (if using).
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Slather the top half of the burger bun with more schezwan chutney and/or mayonnaise (this step is again optional), place on top of the fillings and enjoy!
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These burgers were perfect with a large glass of Pomegranate Lassi on the side for us! We just blended some fresh pomegranate with yogurt (sweeten with honey if needed) and strained it to remove the hard seeds. Pour and enjoy!
-
Happy Cooking Foodies and Happy Eating!
Recipe Notes
- Use any kind of mushroom and for the schezwan sauce, use your favorite schezwan or hot sauce/chutney.
- Adjust the amount of seasonings and sauces according to personal preference.
- For a vegan version, avoid using butter, ghee or regular mayonnaise and use oil as well as vegan mayonnaise.
- Happy Eating!
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