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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

  • 1 Tbsp

    Balsamic vinegar

  • 1 Tbsp

    Dijon mustard

  • 1 Tbsp


  • 1 Tbsp

    Tamari sauce

  • 2

    Garlic olives, minced

  • 1/2 tsp each

    Salt and pepper

  • 3 Tbsp

    Olive oil

  • 4

    Ciabatta buns, split and toasted

  • 1/2 cup/3 oz

    Onions, caramelized

  • 4 single cups (3.7 oz/106 g each)

    Muy Fresco® Plant-Based Cheddar Cheese Sauce


  1. 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.

  2. 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.

  3. 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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