It’s July and I’m really enjoying the Danish summer this year. I think I’m being extra grateful this summer since I’m moving to California very soon. I’m very conscious of enjoying everything good about Denmark these weeks before leaving for 10 months.

This recipe feels very summer appropriate. The burger is filled with barbeque marinated pulled mushrooms and coleslaw made from pointed cabbage (also called summer cabbage) which is in season in Denmark at the moment.

I serve the burger with simple oven baked potato wedges and aioli. Can you even eat a burger without fries – I don’t think so. I hope you’ll enjoy the recipe!


Serves: 4


  • ½ a pointed cabbage (or white cabbage)

  • 3 carrots

  • 3 celery sticks

  • 2 dl crème fraiche

  • 2 tbsp. mayonnaise

  • 2 tsp. Dijon mustard

  • 1 tsp. honey

  • 1 tbsp. white wine vinegar

  • Salt and pepper

Pulled mushroom

  • 500 g oyster mushroom

  • 1 shallots (or ½ a white onion)

  • 3 cloves of garlic

  • 2 tbsp. olive oil

  • 2 tsp. oregano

  • 2 tsp. paprika

  • 1 tbsp. white wine vinegar

  • 1 tbsp. honey

  • 1 can tomato puree (140 g)

  • ½ a tsp. chili flakes

  • 1 tsp. soy sauce

  • Salt and pepper

Potato wedges

  • 1 kg potatoes

  • Olive oil

  • Salt

Serve with

  • Burger buns

  • Avocado

  • Tomato

  • Cucumber


Potato wedges

  1. Start by making the potato wedges. Chop the potatoes into wedges, drizzle with olive oil and salt and mix

  2. Bake in the oven at 200 degrees for 30-40 minutes.

Pulled mushroom

  1. Rinse the mushrooms and tear them into thin slices with your fingers or a fork.

  2. Chop the onion and garlic and add to a pan. At medium heat sauté the onions for a few minutes until softened.

  3. Add the rest of the ingredients (except for the mushroom) to the pan and mix everything together.

  4. Add the mushrooms to the pan and mix until completely covered by the marinate.

  5. Sauté the mushrooms for about 15 minutes until the mushrooms are soft and reduced in size. All liquid from the mushrooms must have evaporated.


  1. Make the coleslaw while the mushrooms are cooking

  2. Thinly slice the cabbage

  3. Grate the carrots

  4. Finely shop the celery

  5. Mix the rest of the ingredients in a bowl to make the dressing.

  6. Mix the dressing and vegetables.


  1. Assemble the burger with burger buns, pulled mushroom and coleslaw

  2. I love adding a few extra veggies like avocado, cucumber and tomato

  3. Serve with potato wedges and mayo