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Ingredients per serving

+

Preparing the sauce

Prepare shroom burger

  • 4-inch portobello mushroom caps, sliced in half horizontally 10.0 piece
  • Vegetable oil, plus more for deep-frying 0.5 cup
  • Knorr® Professional Ultimate Vegetable Gluten Free 4 x 5 lb 1.0 Tbsp
  • Black pepper, freshly ground 0.5 tsp
  • Flour 3.0 cups
  • Flour, divided 0.5 tsp
  • Eggs 4.0 piece
  • Egg yolks, divided 2.0 piece
  • Panko breadcrumbs 4.0 cups
  • Muenster cheesegrated 4.0 cups
  • Cheddar cheese, grated 1.5 cups
  • Onions, minced 1.0 Tbsp
  • Garlic, minced 1.0 tsp
  • Cayenne pepper 0.5 tsp
  • Hamburger potato buns, toasted 10.0 piece
  • Green Leaf Lettuce 10.0 piece
  • tomato 10.0 slices

This plant-based burger is a delicious and creative option for a meat-free menu, featuring crispy and savory breaded mushrooms, gooey cheese, and all the fixings. This burger is sure to please all palates.

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Preparation

  1. Preparing the sauce

    20 minutes
    • Mix together all ingredients and let sit in refrigerator for at least 15 minutes. 
  2. Prepare shroom burger

    60 minutes
    • m Preheat the oven to 375°F. Mix of vegetable oil, Knorr® Professional Ultimate Vegetable, and pepper in a small bowl then rub on mushrooms. Arrange mushrooms gill side down on a baking pan and roast for 30-35 minutes. Let cool.
    • Dredge mushrooms in flour, egg, and then panko. Refrigerate mushrooms, while heating oil in a deep pot. Deep-fry prepared mushrooms until golden brown and crisp, about 3-4 minutes. Drain excess oil and season with salt.
    • To assemble burgers, spread sauce mixture onto the top buns. Place the fried mushroom on the bottom bun and top with tomato and lettuce.
    TIP: Refrigerate the cheese mixture for 20 minutes prior to filling will make it easier and less messy to work with.