Korean-style mushroom burger

Place a heavy base frypan on medium heat with a drizzle of olive oil. Add the diced mushrooms and sauté while stirring until they soften and become golden in colour. Remove from the frypan and place in a sieve above a bowl to drain off any excess liquid. Using the back of a spoon squeeze out any further liquid.

Add the diced onion, garlic and ginger to another frypan with a drizzle of olive oil. Sauté until the onions become translucent.

Combine the drained mushrooms into a small food processor along with eggs and miso paste. Blitz into a smooth paste. Pour out into a mixing bowl. Add the sautéd onion mixture, cooked quinoa, panko crumbs, shallots and coriander stalks. Mix well to combine.

With clean hands, roll patty-size balls and gently flatten.

Add another drizzle of olive oil to the frypan and lightly cook the patties until they turn light golden in colour. Turn over and cook the other side. Remove from the pan and set aside with a cover to keep them warm. Repeat the process until all patties are cooked.

Combine the cabbage, carrot, shallots and coriander leaves into a large bowl and mix together.

In a jar, combine all the dressing ingredients; olive oil, vinegar, soy sauce, honey, garlic, ginger, pinch salt and the toasted sesame seeds. Put the lid on the jar and shake well. Pour over the slaw and toss to coat.

Place the heavy base frypan back on medium heat with a drizzle of olive oil. Add the sliced mushrooms and sauté until softened and light golden. Remove and set aside.

Combine in a small bowl the sauce ingredients and stir to combine.