Past Recipes
Crispy Mushroom Burger

Crispy Mushroom Burger with White Cheddar and Avocado

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This meat-free burger stopped us in our tracks, and had customers running back for more—why we’ve made it a Popular Recipe this week. Chopped mushrooms are bound with Parmesan and herbs, then coated in breadcrumbs and pan-fried until crisp. We melt white Cheddar over top, cheeseburger-style, then layer on pesto-spiked avocado and lemony arugula.

  • Vegetarian
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 870
  • Protein 29g
  • Total Carb 60g
  • 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

  • chives
    • 1/4 ounce
    • chives
  • lemon
    • 1
    • lemon
  • panko breadcrumbs
    • 1/4 cup
    • panko breadcrumbs
  • pesto
    • 1 tablespoon
    • pesto
  • grated Parmesan cheese
    • 1 ounce
    • grated Parmesan cheese
  • brioche buns
    • 2
    • brioche buns
  • plum tomato
    • 1
    • plum tomato
  • baby arugula
    • 3 ounces
    • baby arugula
  • cremini mushrooms
    • 4 ounces
    • cremini mushrooms
  • thyme
    • 1/4 ounce
    • thyme
  • sliced almonds
    • 2 tablespoons
    • sliced almonds
  • avocado
    • 1
    • avocado
  • shredded white Cheddar cheese
    • 2 ounces
    • shredded white Cheddar cheese

What You’ll Need

  • eggs
  • canola oil
  • olive oil
  • kosher salt
  • black pepper
  • blender or food processor (optional)
  • 12" large nonstick pan with lid

Allergens

Soy, Egg, Milk, Tree Nuts, Wheat

Cooking Steps

  1. Prepare ingredients

    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).   

  2. Form mushroom burgers

    Form 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). Rinse bowl and wipe clean for the next step.

  3. Toast buns and make dressing

    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 bowl from burgers, whisk together juice of ½ lemon, 2 tablespoons olive oil, ¼ teaspoon salt, and pepper as desired to make salad dressing. Set aside until Step 6.

  4. Cook mushroom burgers

    Cook mushroom burgers

    Heat pan from buns over medium-high heat with 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. Remove pan from heat.

  5. Make avocado mash

    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.

  6. Plate mushroom burgers

    Plate mushroom burgers

    Pat arugula dry with paper towel, add to bowl with salad 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!

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