Not every plant makes a great burger filling. You might think pulses or potatoes for heft, but the lack of texture and propensity to mush can be unsatisfying. This is where mushrooms excel; they trade in satisfaction. Roasting them brings out their natural umami and removes water content, leaving them chewy, caramelised and occasionally crisp. They can also make friends with the most unlikely of ingredients, like they have here with peanut butter, soy, agave and sesame.Oyster mushroom burgers with five-spice cabbageWant to save this recipe? Download the Guardian Feast app to add this to your collection.Now, two types of agave syrup are available in the supermarkets: dark is richer, more caramelly; lighter is simpler and more neutral. If you only have or can find light, use that. These mushrooms can be cooked on skewers on a barbecue, but do so over indirect heat under a watchful eye.Prep 10 min
Cook 30 min
Serves 4For the mushrooms600g oyster mushrooms
60g smooth peanut butter
2 tbsp toasted sesame oil
