Hearty homemade veggie burgers loaded with sautéed mushrooms and topped with melted Swiss cheese, served on toasted kaiser rolls.
20 oz Bowl & Basket White Whole Mushrooms
8 oz Domestic Swiss Cheese
4 Mini Kaiser Rolls
8 oz Fresh Express Lettuce Blends
1 can black beans (15 oz), drained and rinsed
1/2 cup breadcrumbs
1 egg
1 onion, finely diced
2 cloves garlic, minced
2 tbsp olive oil
1 tsp Worcestershire sauce
Salt and pepper to taste
Step 1: Finely chop mushrooms. Heat 1 tbsp olive oil in a skillet and sauté mushrooms, onion, and garlic until moisture evaporates, about 8 minutes. Cool slightly.
Step 2: In a large bowl, mash black beans with a fork, leaving some chunks for texture.
Step 3: Add sautéed mushroom mixture, breadcrumbs, egg, Worcestershire sauce, salt, and pepper. Mix well to combine.
Step 4: Form mixture into 4 equal patties, about 1/2 inch thick. Refrigerate for 15-30 minutes if time allows.
Step 5: Heat remaining olive oil in a skillet over medium heat. Cook patties for 4-5 minutes per side until golden brown and heated through.
Step 6: During the last minute of cooking, top each patty with a slice of Swiss cheese and cover to melt.
Step 7: Toast kaiser rolls. Assemble burgers with lettuce and your favorite toppings.
Chef's Tip: Chill the patties for 30 minutes before cooking to help them hold together better. These freeze well for up to 3 months.
Save by using Use sale mushrooms, swiss cheese, and kaiser rolls to create gourmet veggie burgers that cost a fraction of restaurant prices. and Serve with Sweet potato fries and a pickle spear.
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