MUSHROOM AND BROWN RICE VEGGIE BURGER
Sandwich this burger between English muffin halves or serve with lots of arugula.
Categories Sandwich Brunch Low Fat Kid-Friendly High Fiber Dinner Lunch Fall Spring Summer Winter Healthy Vegan Sandwich Theory Vegetarian Pescatarian Peanut Free Tree Nut Free Kosher Small Plates
Yield Makes 6
Number Of Ingredients 22
Steps:
- Melt butter in a large pan. Add mushrooms, garlic, and a pinch of salt and sauté until mushrooms are softened and excess water has cooked off, 8-10 minutes. Remove from heat.
- Combine ground flaxseed, Parmesan, chickpeas, dates, parsley, egg, fennel seeds, tahini, tamari, 1/2 teaspoon salt, and 1 teaspoon pepper in a food processor. Pulse to combine well and transfer to a large mixing bowl. Once mushrooms are at room temperature, add them, along with pan juices, to the bowl along with rice and stir to combine. Cover and refrigerate for about 30 minutes or up to 1 day. If the mixture seems too wet to form into a patty, stir in 1-2 tablespoons oats.
- Preheat oven to 475° with rack in upper third.
- Form the mixture into 6 patties, each 1" thick. Line a baking sheet with parchment paper and arrange the patties with space in between. Bake until toasted, 14-18 minutes.
- Warm oil in a sauté pan over medium heat. Add shallots and a pinch of salt and sauté until edges begin to brown, 5-7 minutes. Set aside.
- After removing the patties from the oven, toast the English muffins. Put a swipe of hummus on each muffin half and assemble by layering patty, avocado, arugula, and shallots.
MUSHROOM SWISS VEGGIE BURGER
Vegetarians are often shortchanged in the fast food department, so burgers made at home are the best bet. This burger is a huge favorite with my family and friends! Pair this satisfying vegetarian burger with french fries, a crisp dill pickle, and a nice tall glass of lemonade.
Provided by TerribleCook1017
Categories Lunch/Snacks
Time 5m
Yield 1 burger, 1 serving(s)
Number Of Ingredients 7
Steps:
- Slather the top of the bun with guacamole, the bottom with BBQ.
- Add the mushroom/patty to the bun and top with Swiss, tomato, and lettuce. Enjoy!
MUSHROOM VEGGIE BURGER
This is as close as I've ever gotten to a delicious non-meat burger. Mushrooms really give this a meaty flavor. I serve this like I serve a regular burger, on a nice fresh hamburger roll with spicy mayonnaise and a little lettuce.
Provided by Chef John
Categories Main Dish Recipes Burger Recipes Veggie
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat; add mushrooms, onion, and garlic to the hot oil and season with salt, black pepper, and oregano. Cook and stir mushroom mixture until mushrooms have given up their juice and the juice has almost evaporated, about 10 minutes. Transfer cooked mushrooms to a cutting board and chop into small chunks with a knife.
- Transfer mushrooms to a large bowl. Mix in rolled oats and bread crumbs; taste for salt and black pepper and add more to taste. Stir Parmigiano-Reggiano cheese into the mixture, followed by eggs. Let mixture stand for the crumbs to soak up excess liquid, about 15 minutes. (At this point you can refrigerate the mixture to cook later if desired.) Moisten hands with a little vegetable oil or water, pick up about 1/4 cup of mixture, and form into burgers.
- Heat remaining 2 tablespoons olive oil in a skillet over medium heat and pan-fry burgers until browned and cooked through, 5 to 6 minutes.
Nutrition Facts : Calories 254.5 calories, Carbohydrate 22.5 g, Cholesterol 66.8 mg, Fat 14.2 g, Fiber 3.1 g, Protein 11.4 g, SaturatedFat 3.2 g, Sodium 630.3 mg, Sugar 3.7 g
ONION AND MUSHROOM SMOTHERED VEGGIE BURGER
I make this with Soy burgers, but you can use ground beef or turkey patties too.
Provided by Gin Acosta @toomanypoodles
Categories Other Main Dishes
Number Of Ingredients 1
Steps:
- Sautee up a large sliced onions in olive oil and brown onions til caramelized. I then add a couple cups of sliced fresh mushrooms and cook til tender. Give it a shake pf salt and pepper. Remove and place on plate and cover with foil.
- I then heat up some Morning Star Farms Grillers (veggie burgers) in the same pan and cook according to package directions.
- Measnwhile in a separate pan prepare a can, jar or packet of brown gravy.
- To serve, place patty on plate, top with onion and mushroom mixture and pour gravy on top. Serve with mashed potatoes and peas on the side.
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