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  • Recipe Room  »  Ginger burger with mushroom ‘buns’ & Chinese coleslaw



    • 4 very large mushrooms
    • 2 tbsp honey
    • 2 tbsp hoisin sauce
    • 1 tbsp plus 3 tsp sesame oil
    • Zested or grated zest of 1 small lemon and 2 tbsp juice
    • 2 tbsp sesame seeds
    • 6 spring onions, trimmed
    • 1 medium carrot, peeled and grated
    • 1 head of pak choi, leaves and stalks roughly cut
    • 1 mild red chilli, deseeded and finely chopped
    • 350g beef mince
    • 2 tsp grated ginger
    • 3 tbsp water
    • Salt and sugar

    Ginger burger with mushroom ‘buns’ & Chinese coleslaw

    Big mushrooms make marvellous buns. I first came across the idea when I read about Michel Trama’s Cepe Burger fifteen years ago and I’ve been waiting for a chance to use it since. The Chinese coleslaw is part of the fun – pak choi gives you a bright, juicy crunch. If you want a bit of ‘cheese’, a slice of silken tofu would be nice. These mushrooms could be adapted to suit my other burger recipes for anyone on a wheat-free diet. For younger kids, finely dice the mushrooms. Give them the crunchy pak choi stalks rather than leaves. Leave out the sesame seeds, raw spring onion and chilli, grate lemon zest finely and use less ginger. Good to puree or chop and freeze for babies and toddlers.


    Preheat your oven to 220°C/Gas 7, position upper middle shelf.

    Start with the mushrooms. Get a baking tray. Put the mushrooms on the tray. Get a small bowl. Add the honey, hoisin sauce, the 1 tbsp of sesame oil and 1 tbsp of the lemon juice. Whisk together. Brush the mushrooms all over with a third of this mixture. Season with salt. Turn the mushrooms rounded side up. Sprinkle with sesame seeds. Roast for 10 minutes. Turn off the oven and leave the mushrooms inside with the door slightly ajar, to keep warm without overcooking them.

    While the mushrooms roast, thinly slice the white part of the spring onions and keep the slices for the burger sauce.

    Next, make the Chinese coleslaw. Thinly slice the green spring onion tops diagonally and put the slices into a bowl. Add the grated carrot, pak choi, 1 tsp of sesame oil, the remaining 1 tbsp of lemon juice, half the chilli and half the lemon zest. Season lightly with salt and sugar. Toss together. Put the coleslaw onto one side of each plate.

    Mix the mince with the ginger and 1/2 tsp of salt. Pat into 2.5cm thick burgers. Get a medium-sized frying pan. Put it on a high heat. Add the remaining 2 tsp of sesame oil and get it really hot. Add the burgers. For medium-rare burgers, fry over a medium-high heat for 2 1/4 minutes. Turn and fry for 2 1/4 minutes on the other side. Brush the burgers with enough of the honey and hoisin mixture to coat them. Turn off the heat. Turn the burgers in the pan until they are sticky and shiny. Put them on the tray in the oven with the mushrooms. Add the chopped white spring onions to the frying pan. Sweat over a medium heat for 30 seconds. Add the rest of the hoisin mixture and the 3 tbsp of water. Boil for 10 seconds or until the sauce is thick enough to coat the back of a spoon. Take the pan off the heat.

    Put a mushroom onto each plate, rounded side down. Put a burger on top of each. Spoon the sauce over the burgers and around the mushrooms. Put a second mushroom, rounded side up, on top of each burger. Sprinkle the remaining lemon zest and chilli over the top.

    “Everybody, Everyday” by Alex MacKay, published by Bloomsbury, RRP $39.9 available where books are sold.

    Submitted by
    Alex Mackay

    Tips and Tricks

    • Leftover chinese coleslaw is easily reinvented in other meals. Serve alongside a steak, chicken or tofu paddy or toss with rice/egg noodles to make it the main event.

    • Mince can be stored in the fridge for up to two days. Keep on a plate at the bottom of your fridge to prevent dripping on other foods and to maintain a cool consistent temperature.

    • Mushrooms are usually sold in paper bags. This is because when they’re picked from the ground, mushrooms actually keep growing, a process which creates warmth and condensation. As paper absorbs this condensation, this is the best way to store mushrooms in the fridge.

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