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Vegan Mushroom Burger with Caramelized Onions
Using Muy Fresco® Plant-Based Cheddar Cheese Sauce
Yield: 4 servings (4 burgers)
1 cup/6 oz
Brown rice, cooked
1 cup/3 oz
Portobello mushrooms, stems and gills removed, finely chopped
1 cup/3.75 oz
Shiitake mushrooms, stems removed finely chopped
1/2 cup/2.25 oz
1/4 cup/1 oz
Ground flaxseed meal
Garlic olives, minced
1/2 tsp each
Salt and pepper
Ciabatta buns, split and toasted
1/2 cup/3 oz
4 single cups (3.7 oz/106 g each)
Muy Fresco® Plant-Based Cheddar Cheese Sauce
In large bowl, combine brown rice, portobello mushrooms, shiitake mushrooms, breadcrumbs, flax meal, vinegar, mustard, mirin, tamari, garlic, salt and pepper. Divide into 4 portions and shape into 1/2-inch-thick-patties. Chill completely and refrigerate.
Heat oil in skillet or drizzle over flat top. Cook burgers for 3 to 4 minutes per side or until golden brown. Hold for service or cook to order.
Assemble burgers in buns with 2 tbsp (0.75 oz) caramelized onions and 1 single cup (3.7 oz) Muy Fresco® Plant-Based Cheddar Cheese Sauce.
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