Crispy Mushroom Burger with White Cheddar and Avocado
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Recipe Details
Story
It isn’t often that a meat-free burger stops us in our tracks, but this mushroom version did just that (and had us running back for more). Chopped mushrooms are bound with Parmesan and herbs, then coated in breadcrumbs and pan-fried until crisp. The result is a patty with tons of flavor and texture that doesn’t fall apart on the bun. We melt white Cheddar over top, cheeseburger-style, then layer on pesto-spiked avocado and lemony arugula. Simply put, this is one of our favorite burger recipes, with or without the meat.
Tags
Quick facts
- Serving size
- 2servings
- Prep & cook time
- –minutes
- Cooking Skill
- medium
By Chef Giuseppe
Nutritional info
- Calories 870
- Protein 29g
- Total Carb 56g
- Total Fat 63g
Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.
Ingredients & Equipment
What we send
- 4 ouncescremini mushrooms
- 1plum tomato
- 1lemon
- 1 ouncegrated Parmesan cheese
- 1/4 cuppanko breadcrumbs
- 2brioche buns
- 2 sliceswhite Cheddar cheese
- 1avocado
- 1 tablespoonpesto
- 3 ouncesbaby arugula
- 2 tablespoonssliced almonds
- 1/4 ouncethyme
- 1/4 ouncechives
What You’ll Need
- canola oil
- olive oil
- eggs
- kosher salt
- black pepper
- blender or food processor (optional)
- 12" large nonstick pan with lid
Allergens
- Soy
- Egg
- Milk
- Tree Nuts
- Wheat
Cooking Steps
Prepare ingredients
Wipe mushrooms clean with a damp paper towel, place in a blender or food processor, and pulse until roughly chopped. Rinse remaining produce. Quarter tomato lengthwise, then scoop out and discard seeds. Halve lemon. Thinly slice chives. Strip and finely chop thyme leaves to yield ¼ teaspoon, discarding stems (save remainder for another recipe, like roasted potatoes).
Make mushroom burgers
In a large bowl, combine Parmesan, breadcrumbs, mushrooms, thyme, 1 egg, ¼ teaspoon salt, and pepper as desired. Using your hands, mix well, then form mushroom mixture into 2 equal patties, about ½-inch thick. Place on a plate and freeze until Step 4 (this will help them hold their shape in the pan).
Toast buns and make dressing
While burgers chill, slice buns open horizontally, if they arrived whole, and place cut-side down in a large nonstick pan over medium heat. Toast until light golden and warmed through, 2-3 minutes. Transfer buns to serving plates, reserving pan for the next step. Meanwhile, in a large bowl, whisk together juice of ½ lemon, 2 tablespoons olive oil, ¼ teaspoon salt, and pepper as desired to make salad dressing. Set aside.
Cook mushroom burgers
Heat pan from buns over medium-high heat and add 3 tablespoons canola oil. When oil is shimmering, carefully add mushroom burgers, standing back in case hot oil splatters, and sear until browned on bottom, 3-4 minutes. Flip and top with white Cheddar, then cover pan and reduce heat to medium. Continue cooking until cheese is melted and burgers are golden and crisp, 3-4 minutes more.
Make avocado mash
While burgers cook, halve avocado and discard pit; carefully scoop out flesh into a medium bowl, discarding skin, then mash with a fork until mostly smooth. Add pesto, half of chives, and juice of remaining lemon (or use less, as desired), and stir to combine. Set aside until ready to serve.
Plate mushroom burgers
Pat arugula dry with paper towel, add to bowl with dressing, and toss to coat. Place crispy mushroom burgers on bun bottoms, spread over avocado mash, then top with tomato and a handful of arugula. Finish with bun tops. Sprinkle almonds and remaining chives over remaining arugula and serve with burgers. Dig in!