Vegetarian Mushroom Melt Burger Recipe that WON'T FALL APART!

vegan cheese

🥗Healthier: nutritional yeast

💰Cheaper: regular cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

burger buns

🥗Healthier: whole grain buns

💰Cheaper: store brand buns

Whole grain buns are more nutritious while store brands can save money.

Blend 2 cups rolled oats in a food processor for a few seconds.

Roughly chop 100 grams of cremini mushrooms and half of a red onion.

Add 1 cup canned black beans, quarter cup corn, half of a green bell pepper, and 1 large cooked beet to the food processor.

Add 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon cumin, 1 tablespoon smoked paprika, and pepper to the mixture.

Drizzle in some olive oil and blend in the food processor for about 45 seconds.

Transfer the mixture to a mixing bowl.

Cut a sheet of parchment paper into six squares about four by four inches.

Oil your hands with olive oil to prevent the mixture from sticking, and shape the patties, placing them on the parchment paper.

Refrigerate the patties for 15 to 20 minutes to help them firm up.

Slice 200 grams of fresh shiitake mushrooms and sauté them in a non-stick pan over medium heat for 4 to 5 minutes, seasoning with salt and pepper.

Toast the burger buns in the same pan for about 30 seconds on each side and set aside.

Add a small drizzle of olive oil to the pan and cook the burger patties for about 3 minutes on one side.

Carefully flip the patties, place a slice of violife cheese on top, add some sautéed shiitake mushrooms, cover, and melt the cheese for about a minute.

Spread wasabi mayonnaise onto the toasted buns, add a couple of leaves of lettuce, place the burger patty on top, and top with some red onion.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary