Vegan Japan-Style Burger - Recipe

Today we are introducing you to an unusual burger recipe. Together with our partners from WIBERG, we prepared this delicious Japanese-style burger in our content kitchen. Together with mushrooms, our burger is rolled up in rice paper and fried until crispy. There is also a delicious seaweed salad! Soooo good!

40 mins

½ pack of Easy To Mix Burgers

4 rice paper sheets

150 g wakame seaweed salad

1 dragon fruit

100 g shiitake mushrooms

2 shallots

1 handful of sprout mix

2 tbsp vegan mayo

2 tbsp WIBERG Shichimi-Togarashi seasoning

4 tbsp peanut oil

WIBERG Crema di Aceto green tea-lime, for garnish

1 splash of soy sauce

Salt pepper

Mix Easy To Mix Burgers according to instructions and cool.

Spread out a wet tea towel, place the rice paper on the lower half, fold the upper half of the cloth over it and let it soak.

Peel the onion and chop it small.

Clean and chop the mushrooms.

Heat 1 tablespoon of peanut oil in the pan and sauté the onion cubes in it.

Add the mushrooms, season with the shichimi-togarashi seasoning (1 tbsp), the soy sauce and salt.

Refine the seaweed salad with 1 tablespoon of peanut oil and shichimi togarashi (½ tablespoon).

Peel dragon fruit and cut into cubes.

Mix mayo with shichimi togarashi (½ tbsp).

After the cooling time, form oblong patties from the burger mixture.

Heat 2 tablespoons of peanut oil in a pan.

Place the soaked rice paper on a board, spread the onion-mushroom mixture and the patty on top, roll up and fry until crispy on all sides.

Cut the rice paper burger into thick slices and place on the plate with the seaweed salad and the dragon fruit cubes. Garnish with the green tea-lime aceto and sprouts and enjoy with the mayo.