TO MAKE THE MUSHROOM FILLING: Wash, clean and slice the mushrooms.
In a small saucepan, heat the oil or butter.
Add the sliced onions and sauté for a few seconds.
Add the garlic and fry for a few seconds more to remove the raw smell.
Add the sliced mushrooms, salt, soy sauce and chilli sauce and sauté on high for about 2 to 3 minutes till the mushrooms start cooking but do not allow it to wilt too much. Turn off the heat and remove the mushroom stir fry from the pan
.TO MAKE THE COLESLAW: Finely chop the cabbage, green chillis (optional), onions and bell pepper. Grate the carrot.
Mix all the vegetables in a bowl.
Add the mayonnaise, vinegar or lemon juice and black pepper powder (optional). Mix well with a spoon.
Taste the salad for a balance of spice, salt, sugar and tang. Adjust accordingly.
Cover and refrigerate for at least 1 hour for the flavors to blend well.
Serve cold or at room temperature with burgers, sandwiches or just as a side salad.
TO ASSEMBLE THE BURGERS: Slice the burger buns into two.
Heat a griddle or dosa pan. Apply butter to the cut sides of the buns and toast on pan till light brown and slightly crisp.
Remove from pan.
In a serving plate, place the toasted burger buns. On one of the halves, place a leaf of lettuce, spoon some mushroom stir fry on top, layer the coleslaw on top of the mushrooms.
On the other half, layer slices of tomato and onion rings.
If you need extra spice, drizzle some red chilli sauce/sriracha.
Put the half of the bun with the tomato and onion slices on top of the other half and serve immediately with potato chips on the side. Enjoy!!
NOTES: The toppings you can add on your burger is unlimited; cucumber, jalapeno slices, olives, mustard, cheese slices etc.
If you don’t like mushrooms, substitute bell pepper/caspicum, tofu, paneer (Indian cottage cheese) etc.
