🍔 Better-Than-Chicken Mushroom Burger

1. Mix soy milk(1 cup), the juice of lemon(0.5 item), garlic powder(1 tsp), dried oregano(1 tsp), smoked paprika(1 tsp), ground coriander(0.5 tsp), salt(0.5 tsp) and black pepper(0.5 tsp) in a bowl. Set aside.
2. In another bowl, combine plain flour(1 cup), cornflour(3 tbsp), garlic powder(1 tsp), smoked paprika(1 tsp), ground coriander(0.5 tsp), salt(0.5 tsp) and black pepper(0.5 tsp).
3. Take a cluster of oyster mushroom clusters(150 g), dip it into the buttermilk, then coat it with the flour mix. Repeat once more for extra coating, then do the same with the remaining clusters.
4. Heat neutral oil(to taste) in a frying pan. Once hot, fry the coated mushroom clusters until crispy and golden brown on each side.
5. Remove the fried mushroom clusters onto kitchen paper to drip off excess oil.
6. Add dijon mustard(1 tbsp), nutritional yeast(2 tbsp), vegan mayo(0.5 cup), garlic clove(1 item, minced), capers(2 tsp), lemon juice(2 tbsp), soy sauce(1 tbsp), maple syrup(1 tbsp), olive oil(1 tbsp) and white vinegar(0.25 tsp) to a jug. Blend with a hand blender until thickened.
7. Toast burger buns(2 items).
8. Slice beef tomato(1 item) and wash baby gem lettuce(some).
9. Build each burger on a toasted bottom bun with lettuce, a fried mushroom cluster, tomato slices, sauce and vegan parmesan(to taste). Finish with the top bun, press down gently, and serve.