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schezwan mushroom burger

Schezwan Mushroom Burger (with Peanuts and Pomegranate)

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 are the burger fillings you need right now!
Course Main Course, Snacks
Cuisine American, Indian
Prep Time 10 minutes
Cook Time 10 minutes
Author Vanitha

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.

  1. Wash, drain and slice button mushrooms; set aside.
  2. 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.
  3. 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).
  4. 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.
  5. Garnish with chopped cilantro (if preferred) and set aside to cool.
  6. Meanwhile, slice tomatoes and slice more onions (about 1 tomato and 1 onion) or cut into rings.
  7. If using pomegranate, remove and set aside the pomegranate pearls.
  8. 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:

  1. 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.
  2. IF using air fryer, air fry at 400 degrees Fahrenheit or 200 degrees C for 2 minutes.
  3. Just before serving, slather the bottom half of the burger bun with mayonnaise, top with fresh tomato and onion slices.
  4. Place as much amount of the mushroom filling you like, sprinkle spicy peanuts, pomegranate and crispy sev (if using).
  5. 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!
  6. 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!
  7. 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!