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VEGAN MUSHROOM BURGER WITH CHEESE SAUCE

Yield: 4 servings (4 burgers)

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Ingredients

Item/Count

Brown rice, cooked 1 cup/6 oz
Portobello mushrooms, stems and gills removed, finely chopped 1 cup/3 oz
Shiitake mushrooms, stems removed, finely chopped 1 cup/3.75 oz
Breadcrumbs 1/2 cup/2.25 oz
Ground flaxseed meal 1/4 cup/1 oz
Balsamic vinegar 1 Tbsp
Dijon mustard 1 Tbsp
Mirin 1 Tbsp
Tamari sauce 1 Tbsp
Garlic cloves, minced 2
Salt and pepper 1/2 tsp each
Olive oil 3 Tbsp
Ciabatta buns, split and toasted 4
Onions, caramelized 1/2 cup/3 oz
Muy Fresco® Plant-Based Cheddar Cheese Sauce 4 single cups (3.7 oz/106 g each)

Directions

  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.