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The Ultimate Veggie Cheese Burger

This is the ULTIMATE veggie burger recipe! This meatless burger is hearty, flavorful and packed full of vegetables, nuts, and grains.  Plus, you can have the experience of indulging on a big cheeseburger with all the fixing, but you won’t leave the dining table feeling overly stuffed and uncomfortable!

Prep Time: 15 minutes

Refrigeration Time: 30 minutes

Cook Time: 41 minutes

Serves: 4

Yield: 4; 4-inch round

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Ingredients

Ingredients:

  • 8-ounce cremini and/or shiitake mushrooms, sliced
  • 1 ½ tablespoons fresh thyme leaves, or substitute 1 ½ teaspoons dried thyme, minced

  • 2 teaspoons olive oil
  • ½ teaspoon salt

  • 1/2 cup + 2 tablespoons cashews, raw unsalted, or substitute walnuts
  • 1/2 cup + 2 tablespoons panko breadcrumbs
  • 1/2 cup Frigo® Fresh Grated Parmesan Cheese
  • 2 garlic cloves, smashed

  • ½ teaspoon smoked paprika
  • ½ teaspoon fresh cracked black pepper
  • ½ teaspoon liquid smoke
  • 1 (8.5-ounce) package Seeds of Change® Seven Whole Grains, cooked 90 seconds as per instructions
  • *Or, substitute ¾ cup cooked brown rice + 1 (15-ounce) can cannellini beans, drained

  • 3/4 cup white parts of scallions
  • ½ cup canned beets, rough chopped

  • 2 tablespoons Frigo® Whole Milk Ricotta Cheese

Burger Assembly:

  • 2 tablespoons olive oil

  • 1 (8-ounce) package Frigo® Fresh Mozzarella Cheese
  • 4 buns
  • Toppings: Lettuce, tomato, cheese, pickles, sauces

Directions

Preheat the oven to 350°F.

Toss together mushrooms, minced thyme, and olive oil on a baking tray and spread over the tray. Sprinkle with salt and bake for 15 minutes or until the mushrooms are wilted and fragrant. Turn oven off and allow mushrooms to sit in the oven while preparing the base of the veggie burgers.
In a food processor fitted with a blade, blitz cashews until they are chopped to breadcrumb size. Avoid over processing into a powder.

Add breadcrumbs, parmesan, smoked paprika, black pepper, and liquid smoke to the food processor and chop together for 15 – 30 seconds until mixture is chopped fine. Then, scrape the cooked mushrooms into the mixture and add the package of cooked Seeds of Change® Seven Whole Grains, scallions, canned beets, and Frigo® Whole Milk Ricotta Cheese. Blitz together until the mixture starts to come together like a meat burger mixture.

On a sheet tray lined with parchment paper, place a 4-inch round x 1-inch high ring mold or cookie cutter and scoop spoonfuls of the veggie burger mixture into the ring. Carefully fill to the top and then with the back of a spoon lightly press against the mixture as you pull the ring off, remove the mold. Repeat until the mixture is used up.

Place the patties in the freezer for at least 20 minutes.

When ready to cook, heat oven to 400°F.

Cook burgers cold, straight from the freezer. Place in oven and cook for 20 minutes or until the patties feel slightly firm to touch. Finish by heating 2 tablespoons olive oil in a large oven-proof skillet on the stove over medium-high heat.

When the skillet is hot, cook the 4 patties until deep golden and slightly crispy, about 3 minutes. Carefully flip, then top with slices of Frigo® Fresh Mozzarella Cheese. Stick back in the oven until the cheese is nice and melty, about 3 minutes.

To serve, toast buns, spread top bun with relish and sauces of choice. Top with your choice of burger toppings like lettuce, onion, pickle, and tomato.

Dig in and enjoy an ultimate veggie cheese burger!

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