Mushroom Swiss Veggie Burgers #vegan #recipevegetarian

Out this Mushroom Swiss Veggie Burgers formula an attempt, regardless of whether you're not a colossal mushroom fan. The mushroom burgers themselves have a magnificent, yet nonpartisan flavor. Simply avoid the sauteed mushroom that top the burgers and include your most loved fixings!

Don't bother that it's excessively hot here, despite everything i'm wearing shorts on the day by day … fall has arrived!

One of my most loved fall suppers is a delectable veggie burger finished with cheddar and ideally combined with fries.

I completely love Mushroom Swiss Veggie Burgers, so I chose to think of my own adaptation.

In spite of the fact that I eat a considerable amount of solidified veggie burgers, some of them are not actually sound (vegan or not). The best thing about making your very own burgers is that you know precisely what's in them.

The veggies include loads of flavor, the lentils hold everything together, and the chewy grain and crunchy walnuts include an extraordinary surface.
Mushroom Swiss Veggie Burgers #vegan #recipevegetarian
Also try our recipe Mediterranean Tomatoes Stuffed with Rice #vegan #recipevegetarian


  • For Burgers:
  • 1/2 cup pearl barley
  • 3/4 cup lentils
  • 1 bay leaf
  • 4 teaspoons extra virgin olive oil, divided
  • 1 small carrot, diced
  • 1 small onion, diced
  • 1/4 pound mushrooms, diced
  • 1 large clove garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/2 cup + 2 tablespoons flour
  • 1/4 cup chopped Italian parsley
  • 1/4 cup walnuts, chopped
  • 1 large egg, lightly beaten
  • 6 slices Swiss cheese
  • salt
  • pepper
  • For Topping:
  • 2 teaspoons extra virgin olive oil
  • 1 1/4 pound mushrooms, sliced
  • 1 large clove garlic, minced
  • 2 tablespoons chopped Italian parsley
  • For Serving:
  • 6 hamburger buns
  • sliced tomatoes
  • lettuce


  1. Prepare burgers:
  2. In a medium pot, combine barley, 1 1/2 cups water, and 1/4 teaspoon salt. Bring to a boil over high heat. Reduce heat to low, cover pot, and cook barley until tender (about 25 minutes). Drain well.
  3. In a separate medium pot, combine lentils, bay leaf, 2 1/2 cups water, and 1/4 tsp. salt. Bring to a boil over high heat. Reduce heat to a simmer, partially cover pot, and cook until tender, adding more water as lentils cook, if necessary (about 25 minutes). Remove bay leaf and drain well in a wire strainer, pressing excess water out of lentils with the back of a spoon.
  4. While barley and lentils are cooking, heat 2 teaspoons olive oil in a medium pan over medium-high heat.
  5. Add carrots and onion to pan; saute until tender, stirring frequently.
  6. Stir diced mushrooms into pan; cook until all liquid has evaporated and mushrooms are browned.
  7. Mix garlic, smoked paprika, sage, and thyme into mushrooms. Cook, stirring constantly, for about 30 seconds or until fragrant.
  8. Remove from heat, then season to taste with salt and pepper.
  9. Mash lentils in a large bowl until about 3/4 smooth, then stir in barley, sauteed veggies, flour, parsley, and walnuts.
  10. Add egg to mixture and stir until well combined. Divide into 6 patties.
  11. Once you get the mushroom topping going (see below), heat 2 teaspoons olive oil in a large skillet over medium heat.
  12. Cook burgers until browned on one side. Flip, then top with cheese and cook until browned on the other side.
  13. Prepare topping:
  14. Heat 2 teaspoons olive oil in a large pan over medium-high heat.
  15. Add mushrooms and cooked until browned, stirring frequently.
  16. Remove from heat and add garlic, stirring until pan cools slightly so it doesn't burn.
  17. Season mushrooms with salt and pepper, then stir in parsley.
  18. Serve burgers:
  19. Serve burgers hot, topped with sauteed mushrooms on buns garnished with lettuce and tomato. Enjoy!

Read more our recipe Vegan White Bean Tacos with Jalapeno Cilantro #vegan #recipevegetarian

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