Eggplant Mushroom Brioche Burger ( Vegetarian )

eggplant mushroom brioche burger 1


I tasted these amazing eggplant mushroom vegetarian burger with brioche bun in one of the local bakery for breakfast. It is located in the city , and we had to travel to city to dine in.I forgot the cafe’s name but the burger is amazing even eating cold. I believed it is a pop up store. Both husband and I tasted it and wondered how to replicate it. I hope you can also try vegetarian burger with different flavour.


Hope you enjoy.

 eggplant mushroom brioche burger 2




Components we need:

eggplant mushroom brioche burger 4


eggplant mushroom brioche burger 3




mushroom eggplant

Eggplant Mushroom Patties:

  • 3 long eggplant/brinjal ( medium size),slice thinly to about 4-5mm in thickness
  • 8-10 flat mushroom,sliced (Or you can use portabella mushroom)
  • 1 red onion, chopped
  • 1 tbsp chinese soy bean paste,and mix with 1/2 tsp raw sugar ( or 1/2 tbsp miso paste)
  • 1 tbsp cooking oil
  • salt and pepper to taste
  • plain flour,for coating
  • 1 beaten egg, for coating
  • japanese breadcrumb (or normal breadcrumb), for coating
  1. Lined a baking tray with parchment paper, preheat oven to 200-230C(depending on individual oven).
  2. Marinade egg plant slice with soybean paste, sugar and 1 tbsp cooking oil to well coated. Arrange every slice eggplant onto prepared baking tray, and bake at top oven rack for 30 minutes until slightly charred and cooked through. Remember to flip all eggplant slice half way cooking for achieving both side charred. Remove the grilled eggplant from oven to allow to cool down, then store in refrigerator for an hour.
  3. In a non-stick saucepan:Heat 1 tbsp cooking oil, saute the chopped onion until soften, then add in the mushroom. Saute until cooked, season with salt and pepper to your taste. Transfer to a clean plate, allow to cool down fully.Then store in refrigerator for an hour .
  4. Take out the cooled mushroom, take a small handful of mushroom, hold tight in our palm to squeeze out extra juices to form a patty shape.
  5. On other side, on your chopping board, arrange cooked eggplant in a particular order like shown in the picture. Place the mushroom patty onto the eggplant, and fold the eggplant to cover all the mushroom. Gently hold the egg plant patty on your both palms and shape into a nice patty shape, and coat entire patty with enough plain flour. Wrap with cling film and secure it tightly.
  6. Repeat step 4 and 5 for the rest of the patties. You will get 4 patties altogether. Allow to chill in freezer for 1-2 hours until hardened.
  7. Remove the hardened patties from freezer and unwrap altogether. Coat each patties with beaten egg, then with the japanese breadcrumb. You can repeat this coating process once again,(it is called double coatings).
  8. Heat enough oil in a saucepan: deep fry all the patties to golden brown.

eggplant burger steps

eggplant burger steps1

eggplant burger steps2


Prepare your coleslaw:


  • some purple cabbage, finely sliced
  • 1 small carrot, finely slice
  • 2 spring onion,green part (chopped)
  • some japanese mayonnaise
  1. Wash all vegetables, pat dry and finely slice. Mix with japanese mayonnaise into mix vegetables. Set into refrigerator for later use.


How to set up your burger:

  1. Half your brioche burger, spread with more mayonnaise on both sides.
  2. Layer with coleslaw, then top up with your homemade eggplant mushroom patty.
  3. You can add your favourite sweet chillies sauce if you want.
  4. You can serve it freshly prepare or chill in refrigerator to serve cold.

brioche burger


eggplant mushroom vegetables burger patty







  • You can use other types of eggplant such as the classic and regular eggplant also named as Black Beauty or black bell pepper. I am using chinese eggplant that is longer and cylindrical in shape.

For more information on varieties of eggplant:

  • The reason to freeze your eggplant patties before final coating because the patties are so soft with the mushroom and eggplant, secondly there is no other ingredients act as adhesive agent such as potato mash. So we need to make sure it is hardened in freezer for easier coating and deep frying.
  • This meat-free vegetarian burger supposed to serve as cold sandwich, but if you preferred crunchy patties and super soft brioche, slightly toast your brioche burger on hot pan for just less than 30 seconds on medium-high heat,otherwise might burn your brioche due to the high content of milk and butter used in this recipe. The bread is super soft after toast, so be gentle when handling brioche burger in hot pan.
  • you can use  any favourite vegetables such as lettuce, tomato, cucumber or even beetroot slice for the burger.

eggplant mushroom brioche burger 5



Thanks for visiting and your comments are greatly appreciated.

Hope you like this vegetables burger.





Brioche Burger Bun

              Brioche bun, is light sweet yeast bread and also is  a pastry of French origin that is similar to a highly enriched bread, and whose high egg and butter content give it a rich and tender crumb . Brioche bread has the amazing buttery flavour with a flaky crust and a fluffy inside,
These brioche dough that can turn into burger shape and sandwiched with our favourite fillings or patties, of any kinds.
             Brioche buns are in high content of fat, eggs and milk compare to normal burger buns you made, but brioche buns are much fragrant once you pan fry without any oil on the saucepan.
               Instead of spending money to buy burger bun ring, you can DIY, do it yourself with just few tools, and you can make many burger bun out of the few equipments.
Let’s try out the recipe and how to make the burger ring molds and bun.


    @makes 10 burger buns

  • 350g bread flour/bakers flour/strong flour/High gluten flour
  • 180g eggs, beaten
  • 40g castor sugar
  • 75g Liddells Lactose free milk ( or any full cream milk)
  • 8g instant dry yeast
  • 100g unsalted butter, room temperature
  • 10g table salt

Egg wash:

  • 25g Liddells lactose free milk ( or any full cream milk)
  • 25g egg, beaten
  1.  Combine eggs and milk together. Set aside for later use.


  1.  Combine eggs,castor sugar, milk and dry yeast into a mixing bowl.By using  a dough hook, mix these ingredients on low speed until sugar has dissolved. Remember to scrape down the sides of the bowl.
  2. Add in bread flour and salt in 2 additions at low speed until all well combined.
  3. The dough is very fluid-like at this stage, just keep kneading until the dough comes together, increase to medium speed. Throw in the soften butter and continue kneading until well incorporated.
  4. Continue kneading the sticky dough into smooth dough which dough pulls cleanly from the sides of the bowl, it might takes 25 minutes.
  5. Once kneaded , remove from mixing bowl and transfer to any container which lightly grease with cooking oil.
  6. Lightly press and distribute the dough evenly to the container. Cover with cling wrap and allow to rest in the refrigerator for 1- 2 hours until the dough is cold or overnight.
  7. Once the dough is cold, the dough should not be sticky but firmer.

broiche method

brioche method 2

How to make ring molds for the burger:

There burger bun dough is pretty soft, and it cannot remain the shape after proofing and baking. Therefore,to avoid this  and to keep the buns round as burger shape, it is advisable to bake in ring molds.If you have these exact ring molds, feel free to use it. Otherwise, here is how to make our DIY ring molds with few tools.

1)Get a piece of used A4 size paper,fold in 36cm length  x 1 cm width on the longest side of the paper 3 times to get a strip.

2)Then place into a slightly bigger rectangular aluminium foil and make 3 foldings to make a long strip.

3)Make a diameter of 10cm ring from the strip by joining 2 ends together, then staple it down.Repeat this for 9 more ring molds.

how to make cake ring


8. Line baking paper on tray, and place in all the ring molds.Lightly spray some cooking oil around the ring molds.


9. Divide dough into 10 balls(roughly 80g per portion) by cutting out with scissors or using a scraper to cut the dough for much easier task, then roll into round and smooth balls.

10. Once all buns are formed, transfer quickly to the prepared pan , placing each bun in the center of each ring molds. Keep everything loosely covered with damp towel.Lightly flatten the buns into burger bun shapes.

11. Allow the buns to proof in a warm room(I did this in my oven, roughly 25C)  to double in size for about 2 hours.


12. Before baking, prepare the egg wash.Brush the egg wash onto each buns nicely, then sprinkle with some white and black sesame seeds.

13. Bake the buns at preheated oven of 175C for 15-18 minutes , depending on individual oven.

14. Once brioche is done or reach golden brown colour, transfer the tray of brioche out of the oven to a cooling rack. Allow to cool down completely before remove from the ring molds to retain the shape.

15. You can serve fresh brioche with just butter and jam, or with any fillings you like.


  • Once all buns are formed, burst any air bubbles that have formed. Spray lightly with oil and flatten them slightly to make a burger bun shape.
  • For better results: To increase the humidity of the oven especially during cold weather,you can place a pan of hot water under the trays of brioche dough when first  put into the oven, allow the buns to expand to fill up the ring molds , then remove the water from oven to finish off the baking.
  • You can store brioche in a container for 2 days at room temperature,some said it can turn the brioche bun to a softer texture.You can store the baked brioche in freezer too up to 1 month.Bring  the frozen buns to room temperature if needed and pan fry with some oil for crispy bun or without oil at all.
  • These buttery brioche can be served cold too as cold sandwich.


Thanks for your visit and comment and deeply appreciated.






Crispy Garlic Oat Bread Roll



My husband loves these garlic bread, so I bake it very often. The crispiness of the japanese breadcrumb after crisped up from the homemade garlic butter, makes the bread roll extra tasty. The garlic butter perfumed the entire bread,especially freshly came out from oven.

These bread is extra soft , goes well with soup or just eat it on its own.

Hope you like this sharing.Let’s get started?


garlic bread 4


Garlic Butter:

  • 150g Lurpak unsalted butter,room temperature (Or any unsalted butter)
  • 5-6 cloves of garlic, minced or grated
  • 1/4 tsp dry mix herbs
  • 1/4 tsp lemon juice or white vinegar
  • 1/4 tsp of salt
  1. Mix everything together and place into a prepared parchment paper.Roll it up into a log and twist both ends properly.
  2. Keep in the freezer for 30 minutes until hardened.


  • Garlic butter can be made in bigger portion and stored in the freezer up to half year.
  • Garlic butter can be made in advanced.


garlic bread 1


garlic bread 5

Oat Bread Roll

  • 300g bread flour / strong flour/ bakers flour
  • 2 tbsp instant oats
  • 30g castor sugar
  • 4g salt
  • 15g  Lurpak butter ( or any butter)
  • 5g instant yeast
  • 100g soy milk ( or any full cream milk )
  • 110g water
  • 2-3 tbsp of Japanese breadcrumb( Panko breadcrumb)



  1.  Mix all ingredients together except butter. ( reserve 20 ml of milk)
  2.  Knead all ingredients into a dough,then mix in the butter in 2 additions until it comes together.Slowly pour in the remaining  milk and continued kneading until a smooth dough formed.
  3.  To check if the dough is done, take out some dough, and lightly stretch your dough into a thin skin(membrane) without having any holes form. The thinner of the membrane can be stretched and light can see through, the better the dough.thin membrane of dough
  4. Once done, take out the dough and give it a good knead into big ball. Spray some water onto dough to prevent drying. Allow to proof to double in size by covering with damp towel.
  5. Once the dough is done, release the air by kneading it. Divide into 12 portion, roll into balls. Rest for 15 minutes by covering  with damp towel.
  6. Roll each portion into a round smooth ball.
  7. Lined a metal tray (2″ deep) with oil paper. Spread 1/3 of your garlic butter all around the base and sides of the tray. You can cut into cubes and place all over the tray.Scatter in Japanese breadcrumb all over.
  8. Arrange 12 ball of dough  into the metal ray ( 3 across x 4 long). Scatter 1/3 of the garlic butter onto the balls. ( or you can brush it onto the balls.Sprinkle more breadcrumb onto the balls(Roughly 1 tbsp)
  9. Allow to proof to double in size, roughly an hour.
  10. Bake in a  180C preheated oven for 25-30 minutes until golden brown,depending on individual oven. You can bake the bread on the bottom oven for the last 3 minutes at 200C to achieve golden brown crispy breadcrumb.
  11. Once done, remove from oven and brush the remaining garlic butter onto each golden brown bread roll.Serve.

garlic bread step 1 garlic bread step 2

garlic bread step 3 garlic bread step 4

garlic bread step 5 garlic bread step 6


  • If you prefer just plain bread without oat, remove oat  from recipe.
  • Remember to use Japanese breadcrumb to achieve crispy and golden texture on the bread roll.
  • If you cannot find dry mix herbs, just replace with freshly chopped parsley.

garlic bread 3


Thanks for visiting and your comment is much appreciated.




Vegetarian Wholemeal Pizza (Potato@Margherita)

vegetarian wholemeal pizza 7


Will you want to try super flavourful potato pizza with additions of:super aromatic garlic butter, crispy texture from the japanese panko?


2 toppings onto a large pizza:  potato pizza and classic margherita pizza.

This pizza dough recipe is supposed to be soft.After tasted the pizza from Domino back in Malaysia, husband and I fall  in love deeply.

Soft, flavourful and melt into your mouth. Crispy and chewy pizza dough definitely not to our liking. Guess explained I love Japanese soft bun.


Hope you like this sharing.



This pizza is:

  • no meat

  • wholemeal

  • lactose free

  • totally from scratch

  • Pack with flavours even this is vegetarian due to the garlic butter and japanese breadcrumb I used.

Basic  Wholemeal Pizza Dough:

basic pizza dough





Potato Filling:

  • 3 potatoes, peeled and sliced thinly
  • 2 tbsp olive oil
  • some salt and pepper
  1. Heat saucepan with oil, then saute the potatoes.
  2. Seasoned with salt and pepper to taste.
  3. Saute till potato just cooked.Take out and set aside for later use.


Tomato Sauce:

tomato sauce for pizza




Garlic Butter

  • 4 tbsp Lurpak  butter ( or any butter), room temperature
  • 2 cloves garlic, grated
  • 1/4 tsp mix herbs
  • 1/4 tsp white vinegar
  • pinch of salt and pepper
  1. mix all ingredients into soften butter to well combined and chill in fridge.


vegetarian wholemeal pizza 1







vegetarian wholemeal pizza 2




liddells-cheese-shredded-300x300 Liddells-cheese-block-300x300

These are the lactose free cheese I used for my pizza.


vegetarian wholemeal pizza 3


  • basil and parsley leaves
  • japanese breadcrumb
  • Liddells lactose free Block cheese ( or any cheddar cheese you prefer)
  • Liddells lactose free shredded cheese ( or any mozzarella cheese you prefer)
  1. Punch the dough to release air.
  2. Divide into 2 portions and roll into 2 round disc. Place onto the prepared baking tray lined with parchment paper. Roll  in 1 cm of the outer edge lightly and press in hard to form the thicker edge around the pizza base.
  3. Reserve half of the garlic butter, and spread the rest of the garlic butter over the pizza base.
  4. Arrange all the potato slice onto half of the pizza base. Sprinkled with the rest garlic butter onto potato, sprinkle with some japanese breadcrumb(about 1 tbsp), shaved some block cheese. Lastly sprinkled with basil leaves.
  5. For half of the pizza base: Spread  few tbsp of your tomato sauce , sprinkled with abundant shredded cheese and some fresh parsley leaves.
  6. Bake in preheated oven of 230c for 20-25 minutes, until base is brown and crisp.
  7. Brush with some garlic butter around the edge of the pizza.Serve.
  8. It is going to be very flavorful even without meat.
vegetarian wholemeal pizza 4

Chuck into the oven and bake bake bake




  • You can convert this wholemeal pizza into basic pizza dough by replacing 1/2 cup wholemeal flour with plain flour.
  • Occasionally you might require to add little more water to form a soft dough due to the different brand and quality of wholemeal flour use.Pour in extra water slowly into the dough while kneading by your machine if dough is starving for more water.
  • The finished pizza base is soft  compared to your usual crispy pizza base.
  • This is a fully vegetarian pizza that does not use any soy meat or any kind.Welcome to use any toppings you like.
  • If you prefer no adding garlic butter and japanese breadcrumb throughout your entire pizza making, feel free to eliminate from recipe,but the use of the garlic butter  and japanese breadcrumb definitely give the biggest impact to your pizza that you never have tasted so good before. This vegetarian pizza will never be the same again.
  • I used this recipe to bake one large pizza, however you can divide the dough into any portions as long as you adjust the baking temperature and time accordingly.


vegetarian wholemeal pizza 8

Hope you like this simple sharing.Welcome to drop by any comment.





Wholemeal Bun@Potato Croquette ポテトコロッケパン

potato croquette wholemeal bun

wholemeal bun 3

Japanese croquette is a small breadcrumbed fried food roll consisting : mashed potatoes and/ or ground meat(beef,chicken or pork), fish  and vegetables, sometimes with a filling such as  sauteed onions. The croquette is usually shaped into a cylinder, or oval shape,then bring to deep fried and named as one of the Japanese fast food.Japanese also enjoy this snack by putting into a bun.

So I make wholemeal bun with this vegetarian fried croquette. It tastes good when serve hot or cold too.

Hope you enjoy this simple sharing ^_^


  • 250g bread flour / strong flour/ bakers flour
  • 50g wholemeal flour
  • 1 tbsp instant oats (optional:I love to have some oats into my homemade bun)
  • 30g  Western Star butter ( or any butter)
  • 1 tsp instant yeast
  • 1 egg
  • 210 ml Liddells lactose free milk ( full cream milk )
  • some sesame seeds or some shredded cheese(optional)


1)      Mix all ingredients together except butter. ( reserve 20 ml of milk)

2)      Knead all ingredients into a dough,then mix in the butter in 2 additions until it comes together.

3)      Slowly pour in the remaining  milk and continued kneading until a smooth dough formed.

4)      To check if the dough is done, take out some dough, and lightly stretch your dough into a thin skin(membrane) without having any holes form. The thinner of the membrane can be stretched and light can see through, the better the dough.

5)      Once done, take out the dough and give it a good knead into big ball. Spray some water onto dough to prevent drying. Allow to proof to double in size by covering with damp towel.

6)      Once the dough is done, release the air by kneading it. Divide into 8 portion, roll into balls. Rest for 15 minutes by covering  with damp towel.

7)      Using rolling pin, flatten the dough into a long tear drop shape, slowly roll into swiss roll shape. Seal properly become a long sausage bun.

8)      Place onto prepared tray with baking paper. Allow to proof to double size again.

9)      Once done, brush with egg wash and drizzle with sesame seeds and some with shredded cheese.

10)  Bake for 12-15 minutes at 190C until golden brown.

wholemeal bun

wholemeal bun2

wholemeal bun 4



Potato Croquette:

potato croquette wholemeal bun 1


  • 2-3 potatoes
  • Half red onion
  • Salt and pepper to taste
  • plain flour
  • Egg, beaten
  • Japanese breadcrumb or panko


1)      Peel skin off from potatoes, cut into cubes . Chop the onions.

2)      Place the potatoes into a pot of cold water with some salt into together. Bring to boil until potatoes are cooked through.

3)      Drain the water and place cooked potatoes into a bowl, mash it with fork or masher. Ensure no more chunks.

4)      Sauté the chopped onion with some oil until golden brown.

5)      Add in the onions into mash potatoes, season with salt and pepper. Mix well.

6)      Roll into small little 7-8 round disc.

7)      Roll the potato disc onto plain flour, then coat with some beaten eggs, finally coat with breadcrumb evenly. Repeat to the remaining of potatoes disc.

8)      Deep fry until golden brown.





1)      Lightly make a small cut in the middle of each bun.

2)      Brush inside bun with some Japanese mayonnaise.

3)      Arrange some lettuce and sliced cucumber inside(any vegetables you like), and finally half the potato croquette into two parts. Place onto the bun. Drizzle with your favourite sauce: mayonnaise, ketchup or chillie sauce. Serve.




potato croquette wholemeal bun 2


1)This is one of the japanese snack with the bun.Normally, Japanese loves to make into meat croquette with minced beef or pork, but I try to keep this vegetarian.

2)If the weather in the kitchen is cold, remember to put a cup of warm water into the area where you proof your dough. It helps to speed up the proofing time.

3)The taste of the potato croquette is amazing with the homemade wholemeal bun.

4)Just drizzle with some Japanese mayonnaise with some fresh salad, and there is your first croquette bun,vegetarian style,tastes as good too.

5)Of course, you can sandwich the wholemeal bun with any filling you like such as: ham, chicken,tuna, salmon basically anything you adore.


Hope you enjoy this homemade bun.

Thank you fro dropping by and love to hear from your feedback. ^_^