I haven’t had a beef burger in over 13 years and it’s been a little over a year and a half since I’ve had a turkey burger. I never crave the meat in a burger but I do crave the tasty combination of veggies, cheeses and mayo. A few years back, I tried the whole In-N-Out (the ONLY approved fast food for the hubs, once a month at most) grilled cheese route…fail! It made my tummy ache and was cold by the time I made back to my house which is less than a mile away. I was over it until about 4 months ago, when I had a nut burger at a local vegetarian restaurant. Talk about yummy! I love recreating food that makes me happy, so here is my take on a vegetarian burger. Yes, please!
{ Ingredients }
2 cups of thinly sliced baby bella or portabella mushrooms
2 burger buns (From a local baker if possible, the bun can make or break this recipe. So be picky!)
4 tomato slices
1 cup sprouts (bean, alfalfa, clover)
1/4 small onion
1/2 cup grated mozzarella (optional)
Vegan mayonnaise
Olive oil
Ketchup
Sea salt and pepper to taste
{ Directions }
- Heat 2 tablespoons of olive oil in a skillet on medium- high heat.
- Add the mushrooms and onion. Reduce heat to medium and sauté until most of the juice from the mushrooms has evaporated. Add salt and pepper to taste.
- Spread the mushrooms evenly in the skillet. Top with cheese, reduce heat to low and cover.
- Heat a skillet on medium heat. Brush both sides of your buns with olive oil and place in a skillet. Allow the bun to brown. This should take about 2 minutes. Flip over and brown the other side. Remove from the skillet. I like to use my electric skillet because I can brown both buns at the same time.
- Spread mayonnaise on both sides of the bun and add ketchup if desired.
- Add the mushrooms, sprouts and tomatoes (in this order).
- Ahhhhhh! Now stuff your face!
