This post is a delicious recipe shared by monthly contributor Christie from A Kitchen Hoor’s Adventures
I love hamburgers. Who doesn’t, right? All thick and juicy. Crazy tasty with that scrumptious grilled flavor. YUM! Okay. Stop drooling.
Oh, by the way, it’s me, Christie from A Kitchen Hoor’s Adventures, again. I’m dropping in on Mom’s Test Kitchen to offer up some tasty vittles for her readers. So, sit back and enjoy my little banter and if you like what you read, head on over to my blog to read some more.
Where was I? Oh yeah! Drooling over these Mushroom Swiss Mushroom Swiss Burgers. I know you’re intrigued. Why the mushroom Swiss mushroom Swiss thing? Well, dear reader, I’ll get to that point. You’re just going to have to work for a bit. *smile*
As I was saying, who doesn’t love burgers? You don’t? Why not? Well, I DO! I love burgers! They’re the epitome of the welcome mat to summer. Just walk right on in, grab a bun, some chips or potato salad, a burger, and have a seat at the picnic table. Hi summer, nice to see ya! It’s been a while, almost a year I think? *snort*
But, what do you do when you’ve vowed to follow the #MeatlessMonday campaign and go meat free on Monday? Make a veggie burger! Yes. I know what you’re thinking, “They’re all dry and gross, right?” No. They’re not. Some are. Well, I can only speak for the ONE other I had at a restaurant. It was a lentil mushroom and was VERY dry, which is why I haven’t tried to make them until now.
These are not those. These are not dry. These are not bland. These are delicious!! Well, they are if you like mushroom Swiss burgers, which I happen to LOVE mushroom Swiss burgers! So, here’s why the mushroom Swiss mushroom Swiss thing; mushrooms and Swiss cheese are both IN and ON the burgers. That’s why they’re so crazy tasty moist!
The binder is your typical bean, breadcrumbs and egg (substitute in our case), but the flavors elements are the Swiss cheese and the cremini mushrooms. This paired with some tasty, smoky, spices makes these taste just like a grilled burger.
Being as Memorial Day is on Monday, I had to whip up SOMETHING for us to nosh on while the rest of the country was more or less munching on burgers, hot dogs, salads a plenty, and what not. I didn’t want it to be something S wasn’t going to enjoy and was going to be left hungry. This was hearty and had plenty of protein from the quinoa. You will not be hungry after eating one of these!! Trust me!
Burgers are the epitome of the welcome mat to summer. Just walk right on in, grab a bun, some chips or potato salad, a burger, and have a seat at the picnic table. These #meatfree burgers have tasty mushrooms and Swiss cheese twice in this #meatless burger recipe.
- Bring 1 cup water to a boil in a small saucepan. Add quinoa and simmer 20 minutes or until the water is absorbed. Cool to room temperature.
- Place the black beans and garlic in the bowl of a food processor and process until smooth. Place in a large mixing bowl and set aside.
- Place 2 cups mushrooms in the bowl of the food processor and pulse until finely diced. Add to black bean mixture along with the quinoa and the next 7 ingredients (egg substitute through steak seasoning). The mixture should just keep its shape when formed into patties. If it’s still a little too crumbly, add more bread crumbs. Divide into 6 portions and form into patties.
- Heat a large skillet coated with cooking spray over medium-high heat. Add 2 tablespoons olive oil and swirl to coat. Cook the patties 3 to 4 minutes on each side or until lightly browned.
- While the patties are cooking, heat a medium skillet coated with cooking spray over medium-high heat. Add the remaining olive oil and the butter and swirl until the butter is melted. Add the remaining mushrooms and sauté until browned.
- Preheat the broiler. Once all the patties have cooked, place them on a baking sheet coated with aluminum foil coated with cooking spray. Top each burger with the sautéed mushrooms and one slice of Swiss cheese. Broil until the cheese is bubbly and golden brown. Serve on a hamburger bun topped with the tomato and onion.