• 1 red onion, finely sliced
  • ½ tsp sesame oil
  • ½ tbsp dark soy sauce
  • ½ tbsp butter
  • 2 tbsp oyster sauce (see tip)
  • 4 field mushrooms, peeled, if you like, and stalks removed
  • 1 courgette, sliced lengthways into 4 slices
  • 4 burger buns
  • 2 tbsp mayonnaise
  • 1 tsp chilli oil (use the chilli flakes from the bottom of the jar for a better flavour)
  • 4 lettuce leaves


  • STEP 1

    Stir-fry the red onions in the sesame oil until tender and cooked through, about 8 mins. Set aside and keep warm.

  • STEP 2

    Meanwhile, put the dark soy sauce and butter in a pan and melt together, then add the oyster sauce and stir. Brush the mixture over the mushrooms, then leave for a minute so the mushrooms can absorb the sauce. Heat the grill to high.

  • STEP 3

    Grill the mushrooms until tender, about 10 mins. When ready, you should be able to slip a knife through the thickest parts quite easily.

  • STEP 4

    Grill the courgette slices until they start to blister, and are brown and tender. Warm the burger buns briefly under the grill, and mix the mayonnaise with the chilli oil.

  • STEP 5

    Brush the base of each burger bun with some chill mayo, then add a courgette slice, lettuce leaf and mushroom. Top with some stir-fried onions and the bun tops.


Make this a vegetarian meal by using Lee Kum Kee Mushroom Vegetarian Stir-Fry Sauce instead of the Premium Oyster Sauce.


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