Everything you love about burgers (without the excess carbs!) Deluxe Cheeseburger Bowl
Everything you love about burgers (without the excess carbs!)
Everything you love about burgers (without the excess carbs!) Category: Dijon Mustard
Everything you love about burgers (without the excess carbs!) Stovetop Baked Beans
These Stovetop Baked Beans are super-fast to whip up and taste great. They’re made with pantry staples in just 20 minutes!
The post Stovetop Baked Beans appeared first on Budget Bytes.
No barbecue or cookout is complete without a steaming pot of sweet and tangy baked beans… and the fact that there’s no bacon in these beans means everyone can enjoy them, regardless of dietary restrictions. These Stovetop Baked Beans are super-fast to whip up and taste great. I hope, like us, you already have all of these ingredients on hand, too!
We decided this recipe had to go on the blog after seeing it in action… Marsha and I were plating one of our grilled recipes for photos and we realized we didn’t have any canned baked beans on hand—or the time to cook up some bacon and do a more time-consuming oven-baked beans version! (On photography days, we have to move fast!) So, we looked through the pantry and found all of these ingredients right there and threw this together in minutes! We took a bite (because dang! they smelled great!) and knew we had a winner.
Ingredients for Baked Beans
Here’s what you’ll need to make stovetop baked beans:
- Olive Oil: Helps cook the onions without burning them.
- Salt: Enhances the natural flavor of the onions.
- Smoked Paprika: Adds a touch of smokiness.
- Onion: Add texture and sweetness to the beans.
- Pinto Beans: While Navy beans are the more traditional choice, we used pinto beans because we always have them on hand. They have a great creamy texture and earthy flavor.
- Dijon Mustard: Adds a bit of spicy tanginess to the sauce.
- Ketchup: Adds sweetness, acidity, and umami flavor to the sauce.
- Worcestershire Sauce: Enhances the umami flavor of the sauce. You can sub soy sauce for Worcestershire or omit it altogether if you are vegan.
- Apple Cider Vinegar: Enhances the tanginess of the sauce. White vinegar also works well.
- Brown Sugar: Adds a touch of molasses-y sweetness.
- Water: Prevents the beans from drying out as they simmer.
What Else Can I Add?
If you’re feeling fancy, you can cook up a few slices of bacon or some diced pancetta for a meatier flavor.
Top Tip
Only use enough water to just cover the beans. The water keeps everything loose and moist, but you don’t want the sauce to turn into a soup broth!
Serving Suggestions
These stovetop baked beans are the perfect easy side for any cookout! I love to serve them alongside slow cooker BBQ chicken and grilled corn on the cob.
Stovetop Baked Beans Recipe
These Stovetop Baked Beans are super-fast to whip up and taste great. They're made with pantry staples in just 20 minutes!
Servings 6 (1/2 cup each)
Calories 188kcal
Ingredients
- 1 Tbsp olive oil $0.19
- 1 tsp smoked paprika $0.16
- 1 tsp salt $0.05
- 1/2 onion, diced small $0.47
- 2 15-oz. cans pinto beans, drained $1.72
- 1/2 Tbsp Dijon mustard $0.03
- 1/4 cup ketchup $0.12
- 2 dashes Worcestershire sauce $0.02
- 1 tsp apple cider vinegar $0.01
- 1/4 cup packed brown sugar $0.17
- 1 cup water, plus more if needed $0.00
Instructions
- Add the olive oil, smoked paprika, salt, and diced onion to a medium pot. Stir and simmer on medium heat until the onions are glossy and soft.
- To the pot, add the drained beans, Dijon mustard, ketchup, Worcestershire, apple cider vinegar, and brown sugar.
- Stir to combine and cook on medium heat for 4-5 minutes.
- Add water, as needed, until beans are just covered. Simmer on medium heat for 5-7 minutes until completely warmed through.
See how we calculate recipe costs here.
Nutrition
Serving: 12cup | Calories: 188kcal | Carbohydrates: 34g | Protein: 7g | Fat: 3g | Sodium: 881mg | Fiber: 7g
how to make Stovetop Baked Beans – step by step photos
Add 1 Tbsp olive oil, 1 tsp smoked paprika, 1 tsp salt, and 1/2 diced onion to a medium pot. Stir and simmer on medium heat until the onions are glossy and soft.
To the pot, add 2 15-oz. cans drained pinto beans, 1/2 Tbsp Dijon mustard, 1/4 cup ketchup, 2 dashes Worcestershire sauce, 1 tsp apple cider vinegar, and 1/4 cup brown sugar.
Stir to combine and cook on medium heat for 4-5 minutes.
Add 1 cup water, as needed, until beans are just covered. Simmer on medium heat for 5-7 minutes until completely warmed through.
These quick and easy stovetop baked beans will be the hero of your next BBQ!
More Easy Side Dishes
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Steak Marinade
This steak marinade is quick, easy, and oh-so-flavorful. Store in a mason jar for an easy marinade any day of the week.
This steak marinade is quick, easy, and oh-so-flavorful. Store in a mason jar for an easy marinade any day of the week.
Homemade Tuna Salad – A Lunch Time Classic!
This classic tuna salad recipe is a crowd pleasing go-to lunch! Use it for sandwiches, tuna melts, or scoop it over a bed of lettuce.
This classic tuna salad recipe is a crowd pleasing go-to lunch! Use it for sandwiches, tuna melts, or scoop it over a bed of lettuce.
Deliciously Comforting Beef Stroganoff
In this easy beef stroganoff recipe tender strips of beef will melt in your mouth. Serve with rice noodles to lap up all the rich creamy sauce.
In this easy beef stroganoff recipe tender strips of beef will melt in your mouth. Serve with rice noodles to lap up all the rich creamy sauce.
Baked Beans in the Slow Cooker
Baked Beans don’t have to be boring and from a can, Baked Beans in the Slow Cooker takes a classic recipe to a whole new level! The rich aroma, savory flavors, touch of sweetness and simplicity of using a crock pot make them irresistible. Perfect for all your summer cookouts! Why I Love This Recipe The Ingredients Variations and Substitutions How to…
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Baked Beans don’t have to be boring and from a can, Baked Beans in the Slow Cooker takes a classic recipe to a whole new level! The rich aroma, savory flavors, touch of sweetness and simplicity of using a crock pot make them irresistible. Perfect for all your summer cookouts!
Table of Contents
Why I Love This Recipe
- Effortless Cooking: Just toss all your ingredients in a slow cooker and let it do the work for you! Especially if you’re making these during the summer, it’s so convenient to not have to stand over a hot stovetop!
- Versatile: Perfect as a side dish for barbecues, potlucks, or even as a main course just like my Summer Pasta Salad recipe!
- Make-Ahead Friendly: Make your baked beans in advance and enjoy later! The flavors only get better with time.
- Full of Flavor: These baked beans are the perfect balance of sweet and saucy. My kids could eat beans for every meal. They’re obsessed. If yours are too, try these Pressure Cooker Pinto Beans or Slow Cooker Black Eyed Peas.
- Vegetarian: This baked beans recipe is a hearty, delicious vegetarian option that everyone will love!
The Ingredients
- Small onion: You’ll sauté the onions before adding them to the slow cooker. They provide a savory base flavor for the beans.
- Small white beans: The main ingredient! We use dried beans for this recipe and cook them low and slow. Any white or Great Northern bean variety will work fabulously in this.
- Tomato paste: Instead of ketchup we use tomato paste to add that delicious tomatoey, tangy flavor.
- Maple syrup: This adds a touch of natural, rich sweetness to the beans without being overly sweet.
- Molasses: This ingredients adds a slightly smoky, complex sweetness.
- Dijon mustard: Adds more tanginess with a little spicy note.
- Vegetable broth and water: Cooking the beans in vegetable broth and water adds more flavor to the cooking liquid.
Variations and Substitutions
- For a meatier option: Cook 4 pieces of chopped bacon with the onions for a meaty, smokier version of this recipe. You could also add cut up hot dogs in the last few minutes to cook through.
- Sweeteners: Swap maple syrup for light brown sugar or coconut sugar if you need.
- More Heat: Add a pinch of cayenne pepper or a small diced jalapeño pepper (at your own risk!).
- Chicken Broth: If you don’t need this recipe to be vegetarian, you can use chicken broth instead of vegetable broth.
How to Make Baked Beans in the Slow Cooker
Step 1: Heat the olive oil in a saute pan, add the onions and cook until soft, about 3-4 minutes.
Step 2: Transfer the onions to a crock pot, add the remaining ingredients and stir to combine.
Step 3: Cook on low for 8-10 hours or 6-8 hours on high or until the beans are tender.
Storing Tips
- Refrigerate: You can store leftover baked beans in an airtight container in the refrigerator for up to 5 days.
- Freeze: To freeze baked beans, place cooled beans in a freezer-safe container and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheat: Reheat in the microwave or on the stovetop. Add a splash of water or broth if they need to be loosened up a bit.
Serving Suggestions
Looking for delicious ideas to serve with your next big batch of baked beans? Here are some of my favorites:
- Summer BBQs: Baked beans are the perfect side dish for summer BBQs. Serve them with juicy burgers, marinated chicken, DIY hot dogs, or southern-style pork tenderloin for a classic pairing.
- Baked Potato Topping: Add baked beans on top of a baked potato with some shredded cheese for an English-inspired “jacket potato.”
- Cornbread: Baked beans and basic cornbread are a match made in heaven, offering a comforting and hearty meal.
FAQs
Can you make baked beans in a pressure cooker?
Yes! This baked beans recipe can be made in a pressure cooker really easily. Here’s how: lock the lid of your pressure cooker and cook for 60 minutes at high pressure. Once the cook time is finished, allow the pressure to naturally release for at least 10 minutes. Then, release the remaining pressure, remove the lid and serve.
Can I make crock pot baked beans in advance?
Absolutely! Store them in the refrigerator and reheat on the stovetop or in the microwave.
More Slow Cooker Recipes
Baked Beans tend to fly under the radar a bit at a potluck or barbecue, but this crockpot baked beans recipe will be the star of the show wherever you take it. If you make these, let me know what you think by leaving a rating and comment below!
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Baked Beans in the Slow Cooker
Baked Beans don't have to be boring and from a can, this version made in the crock pot takes a classic recipe to a whole new level!
Servings 6
Calories 388kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 pound small dried white beans
- 1 6 ounce can tomato paste
- 1/4 cup maple syrup
- 1/4 cup molasses
- 2 tablespoons dijon mustard
- 1 32-ounce box vegetable broth
- 2 cups water
- 2 teaspoons kosher salt
Instructions
- Heat the olive oil in a saute pan, add the onions and cook until soft, about 3-4 minutes.
- Transfer the onions to a crock pot, add the remaining ingredients and stir to combine.
- Cook on low for 8-10 hours or 6-8 hours on high or until the beans are tender. See notes for pressure cooker instructions.
Notes
Pressure Cooker Baked Bean Instructions: Lock the lid of your pressure cooker and cook for 60 minutes at high pressure. Once the cook time is finished, allow the pressure to naturally release for at least 10 minutes. Then, release the remaining pressure, remove the lid and serve.
For a meatier option: Cook 4 pieces of chopped bacon with the onions for a meaty, smokier version of this recipe. You could also add cut up hot dogs in the last few minutes to cook through.
To Store: You can store leftover baked beans in an airtight container in the refrigerator for up to 5 days.
Freeze: To freeze baked beans, place cooled beans in a freezer-safe container and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Reheat: Reheat in the microwave or on the stovetop. Add a splash of water or broth if they need to be loosened up a bit.
Nutrition
Calories: 388kcal | Carbohydrates: 74g | Protein: 19g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1.682mg | Potassium: 1.904mg | Fiber: 13g | Sugar: 25g | Vitamin A: 758IU | Vitamin C: 7mg | Calcium: 244mg | Iron: 10mg
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Salmon Burgers
This salmon burger recipe offers a flavorful and healthy twist on a classic favorite! Perfectly seasoned and pan-fried until golden, salmon patties are tucked into a fresh bun and loaded with your favorite toppings.
This salmon burger recipe offers a flavorful and healthy twist on a classic favorite! Perfectly seasoned and pan-fried until golden, salmon patties are tucked into a fresh bun and loaded with your favorite toppings.
Italian Chopped Salad
This vibrant, flavorful and simple Italian Chopped Salad recipe is perfect for a quick lunch, a light dinner, or a side dish that will steal the show at any gathering. If you love my Mediterranean Chopped Salad, add this chopped salad to your list! Why I Love This Recipe Chopped Salad Ingredients *For a full list of ingredients…
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This vibrant, flavorful and simple Italian Chopped Salad recipe is perfect for a quick lunch, a light dinner, or a side dish that will steal the show at any gathering. If you love my Mediterranean Chopped Salad, add this chopped salad to your list!
Table of Contents
Why I Love This Recipe
- Easy to Make: It takes very little effort to toss together this delicious salad. Just like my Vegetarian Nicoise Salad, it’s great for a busy weeknight dinner or speedy lunch.
- Kids Love It: Since everything is cut into tiny pieces, this salad is easy for kids to eat and enjoy. They get a taste of every ingredient in one delicious bite.
- Versatile and Customizable: An Italian chopped salad is an easy side dish served with a Perfect Roast Chicken or can be served as the main course. Plus, you can easily add or leave out ingredients to suit your taste buds.
- La Scala Copycat: When I moved to LA, a friend introduced me to La Scala, famous for its chopped salad. This is my take on their iconic dish, but feel free to use whatever’s in your fridge to make it your own!
Chopped Salad Ingredients
- Lemony Vinaigrette: The homemade dressing you’ll make for this salad calls for dijon Mustard, lemon juice, olive oil and salt. It’s a simple and delicious tangy vinaigrette.
- Romaine Lettuce: Crisp and refreshing, romaine is the perfect base for this salad. Make sure to chop it finely!
- Deli Turkey: A lean source of protein that adds a savory taste. It’s a great way to make the salad more filling.
- Salami: This classic chopped salad ingredient provides a flavorful, slightly spicy contrast to the turkey.
- Tomato: Juicy and sweet, tomatoes add a burst of freshness to the salad.
- Mozzarella Cheese: Creamy and mild, mozzarella complements the other flavors without overpowering them.
- Cooked Chickpeas: These add a hearty texture and a boost of fiber and protein, making the salad extra satisfying. They’re also known as garbanzo beans!
*For a full list of ingredients and instructions, see the recipe card below*
Variations and Substitutions
- Greens: Swap romaine for arugula, radicchio or a combination for a different base.
- Protein: Substitute deli turkey and salami with grilled chicken, prosciutto, or even tofu for a vegetarian option.
- Cheese: Try different cheeses like parmesan cheese, feta, or provolone cheese for a new twist.
- Additions: Add olives, bell peppers, cucumbers, red onion or artichoke hearts for extra crunch and flavor.
- Dressings: If you prefer a different dressing, balsamic vinaigrette or a store bought Italian dressing would work.
How to Make Easy Italian Chopped Salad
Step 1: In a bowl or jar, whisk together the Dijon, lemon juice, olive oil, and salt.
Step 2: Place the salad ingredients in a large bowl and toss to combine.
Step 3: Drizzle the dressing on top just before serving and toss to thoroughly coat.
Tips and Tricks
- Chop Evenly: Make sure to chop all ingredients to a similar size for a consistent bite. Alternatively, all of the salad ingredients can be placed together on a cutting board and chopped using a mezzaluna or chef’s knife.
- Make Ahead: You can prep the ingredients and dressing ahead of time. Just keep them separate and toss together right before serving to keep the salad crisp.
- Serving Size: This recipe serves about 2-3 people as a main dish or 4-5 as a side. Adjust quantities as needed for larger gatherings. It’ll be a hit, I promise!
FAQs
How long can I store chopped salad?
Chopped salad is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Even better, keep the dressing separate to maintain the crispness of the lettuce.
How do you cut a chopped salad?
You can chop the ingredients however you want using a chef’s knife, but I like to use a mezzaluna or a salad chopper. These tools help you achieve uniform, bite-sized pieces for each ingredient quickly and efficiently. Simply place your ingredients on a cutting board and rock the mezzaluna or chop with the salad chopper until everything is evenly chopped.
More Fresh Salads
This Italian Chopped Salad tastes as good as it looks. With fresh ingredients chopped to perfection and tossed in a tangy vinaigrette, every bite is bursting with flavor. Savory meats, juicy tomatoes, crisp lettuce, and creamy mozzarella make this salad a true delight. Whether it’s a main dish or a side, it’s sure to be a hit at your table.
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Italian Chopped Salad
Crunchy Romaine lettuce, fresh turkey, salami, chickpeas, tomato, mozzarella and more diced into tiny bite-sized pieces and lightly tossed with a tangy vinaigrette
Servings 4
Calories 233kcal
Equipment
- Salad bowl
- Mezzaluna optional
Ingredients
- 1 teaspoon dijon mustard
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1/4 teaspoon kosher salt
- 2 cups finely chopped romaine lettuce (about 1 head)
- 1/2 cup chopped deli turkey
- 1/2 cup chopped salami
- 1 small tomato, diced (about 1 cup)
- 1/2 cup grated mozzarella cheese
- 1 cup cooked chickpeas, drained and rinsed
Instructions
- In a small bowl or jar, whisk together the dijon, lemon juice, olive oil, and salt.
- Place the remaining ingredients in a large bowl and toss to combine.
- Drizzle the dressing on top just before serving and toss to thoroughly coat.
Notes
- Chop Evenly: Make sure to chop all ingredients to a similar size for a consistent bite. Alternatively, all of the salad ingredients can be placed together on a cutting board and chopped using a mezzaluna or chef’s knife.
- Serving Size: This recipe serves about 2-3 people as a main dish or 4-5 as a side. Adjust quantities as needed for larger gatherings. It’ll be a hit, I promise!
- Make Ahead: You can prep the ingredients and dressing ahead of time. Just keep them separate and toss together right before serving to keep the salad crisp.
Nutrition
Calories: 233kcal | Carbohydrates: 10g | Protein: 13g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 32mg | Sodium: 1.036mg | Potassium: 305mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2.338IU | Vitamin C: 7mg | Calcium: 102mg | Iron: 1mg
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My Fave Grilled Chicken Sandwiches
Grilled chicken sandwiches are made with juicy and tender chicken that has been marinated in a zesty marinade. Serve the chicken sandwiched between a soft bun and topped with honey sauce, tomatoes, and lettuce.
Grilled chicken sandwiches are made with juicy and tender chicken that has been marinated in a zesty marinade. Serve the chicken sandwiched between a soft bun and topped with honey sauce, tomatoes, and lettuce.
Shroom Burgers
These vegetarian Shroom Burgers will rock your world! Take a crispy fried portobello mushroom with loads of melted cheese, add your toppings and be ready to say “YUM!”. Vegetarians and meat-eaters alike will love this delicious shroom burger recipe. Why You’ll Love This Recipe The Ingredients For the Shroom Burgers: For the Faux ShackSauce: *For…
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These vegetarian Shroom Burgers will rock your world! Take a crispy fried portobello mushroom with loads of melted cheese, add your toppings and be ready to say “YUM!”. Vegetarians and meat-eaters alike will love this delicious shroom burger recipe.
Table of Contents
Why You’ll Love This Recipe
- Flavor Explosion: The panko coated, crispy-fried portobello mushroom gives a satisfying crunch, but the absolute best part is the explosion of melty cheese you get after you take your first bite.
- Perfect for Vegetarians: This vegetarian burger is a hearty, satisfying burger that both vegetarians and meat-eaters will love! I guarantee it. Pair these with Air Fryer French Fries for the perfect dinner combo!
- Easy to Customize: You can make these shroom burgers your own by adding your favorite toppings and sauces just like you would any regular beef burger. Our favorites are lettuce, tomato and some avocado slices.
- Shake Shack at Home: My vegetarian son recreated his favorite Shake Shack burger – the Shroom Burger – for a family cook-off one year, and it turned out amazing! Now we get to enjoy the iconic taste of Shake Shack at home whenever we want. P.S. Don’t forget the homemade ShackSauce (recipe below)!
The Ingredients
For the Shroom Burgers:
- Portobello mushroom caps: Portobello mushrooms have a meaty, dense texture that holds up well in cooking. Their flavor is rich, earthy, and slightly umami, making them a satisfying substitute for meat in many recipes like these burgers.
- Oil: Any high smoke point oil (olive, avocado, vegetable or canola oil) will work for shallow frying these shroom burgers.
- All purpose flour: The flour provides a dry surface that helps the egg adhere better to the burger during the breading process. Without the flour, the egg might slide off the mushroom’s slick surface.
- Large eggs: Eggs serve as a binding agent, helping the breadcrumbs stick to the burgers to create a thicker and more even coating. They’re also used in the cheese filling to help it stick together.
- Panko breadcrumbs: Coating the mushrooms in panko gives the shroom burgers their irresistible crispy, crunchy and golden brown exterior.
- Mozzarella & cheddar cheese: Ooey gooey cheese in the center of every shroom burger creates a melty cheese explosion you’ll love.
- Onion powder, garlic powder & salt: These seasonings are mixed with the cheese mixture to add extra flavor to the burgers.
For the Faux ShackSauce:
- Mayonnaise (or vegan mayonnaise): This creamy base gives the sauce its rich and smooth texture.
- Dijon Mustard: Adds a tangy, slightly spicy flavor that enhances the sauce’s complexity.
- Ketchup: Brings a touch of sweetness and tomato flavor to balance the tanginess.
- Dill Pickle Juice: Pour straight from your jar of pickles in the refrigerator for a zesty, briny kick.
*For a full list of ingredients and instructions see the recipe card below*
Variations and Substitutions
- Regular breadcrumbs can be used, but panko makes the crust even crunchier.
- Any grated melting cheese like Monterrey Jack, gruyere or even gouda can be used in place of the cheddar cheese if desired. Feel free to experiment with different cheeses.
How to Make Shroom Burgers
Step 1: Preheat oven to 375°F. Place the mushrooms on a parchment lined baking sheet, rub with oil and sprinkle with salt on both sides. Place mushrooms gill side down and roast for 30-35 minutes or until slightly golden. Remove from oven and allow to cool.
Step 2: Slice the mushroom caps horizontally being careful to make sure to cut directly through so both sides are even.
Step 3: For the cheese filling, place the cheeses, onion and garlic powder and one egg in a medium sized bowl and stir to throughly combine. Form the mixture into 4 even sized disks just smaller than the mushrooms. Place a disk of the cheese in between each mushroom to create a sandwich and press to secure. Refrigerate until ready to use.
Step 4: Create a breading station. Place the flour in a deep bowl or pie plate. Whisk 3 of the eggs in a similar sized bowl and the panko in a third bowl.
Step 5: Dredge each stuffed mushroom in the flour, then the whisked eggs and finally coating with the panko, pressing to adhere.
Step 6: Heat a large sauté or cast-iron pan with 1/2 inch of oil over medium high heat (if using a candy thermometer it should read 350 degrees). Fry the burgers on each side for 3-4 minutes or until golden and crisp. Transfer the burgers to a paper towel lined plate to remove excess oil.
Step 7: Make the faux ShackSauce. Place the sauce ingredients in a bowl and stir to combine.
Step 8: Place a shroom burger on the bottom a bun, top with avocado slices, tomato, lettuce and ShackSauce (if desired) add the top bun.
Shroom Burger Tips & Tricks
- Oil Temperature: Ensure your oil is hot enough before frying to get that perfect crispy coating without soaking up too much oil.
- Refrigerate The Cheese-Stuffed Mushrooms: Once you build the mushroom patties with the cheese filling, pop them in the refrigerator for a bit before breading.
- Tips for Making Ahead of Time
- Portobellos can be roasted up to 3 days ahead of time and stored in the refrigerator. Slice when ready to fill and cook.
- The breaded burger patties can be and stored in the refrigerator for 24 hours and then cooked as instructed.
FAQs
Can I air fry shroom burgers?
Yes! Spray or brush both sides of the burgers well with oil and air fry at 400°F for 13-15 minutes or until golden outside and the cheese is melted and bubbly.
How do I store leftover shroom burgers?
Store any leftover fried mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to retain crispiness.
What sides can I serve with shroom burgers?
Serve shroom burgers with a side of Air Fryer French Fries, Oven Baked Fries or Sweet Potato Fries! You can’t go wrong with a burger and fries combination. Or opt for a fresh salad with citrus herb vinaigrette.
More Non-Beef Burger Recipes
With their crispy exterior, gooey cheesy center, and customizable toppings, these homemade Shroom Burgers are sure to become a family favorite in your household. If you make this recipe and love it, leave a rating and comment below!
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Shroom Burgers
These Vegetarian Shroom Burgers will rock your world! Take a crispy fried portobello mushroom with loads of melted cheese, add your toppings and be ready to say "YUM!".
Servings 4
Calories 670kcal
Equipment
- Baking sheet
- saute pan or cast iron skillet
Ingredients
For the Shroom Burgers:
- 4 large portobello mushroom caps, stems sliced off
- olive, vegetable, avocado or canola oil
- 1 teaspoon kosher salt
- 1 1/2 cups, plus 1 teaspoon all purpose flour, divided
- 4 large eggs
- 2 cups panko breadcrumbs
- 1 1/2 cups mozzarella cheese
- 1/2 cup cheddar cheese or gruyere, Monterrey Jack or other good melting cheese
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 4 hamburger buns
Faux ShackSauce:
- 1/2 cup mayonnaise (or vegan mayonnaise)
- 1 tablespoon dijon mustard
- 1 teaspoon ketchup
- 1 teaspoon dill pickle juice (from jar of pickles)
- 1 pinch cayenne pepper (optional)
Topping Ideas:
- 1 ripe tomato , sliced into 4 – 1/4 inch slices
- 1/2 ripe avocado , peeled and cut into 1/4 inch slices
- 4 pieces romaine or other crisp lettuce
Instructions
- Preheat oven to 375°F. Place the mushrooms on a parchment lined baking sheet, rub with oil and sprinkle with salt on both sides. Place mushrooms gill side down and roast for 30-35 minutes or until slightly golden. Remove from oven and allow to cool.
- Slice the mushroom caps horizontally being careful to make sure to cut directly through so both sides are even.
- For the cheese filling, place the cheeses, onion and garlic powder and one egg in a medium sized bowl and stir to throughly combine. Form the mixture into 4 even sized disks just smaller than the mushrooms. Place a disk of the cheese in between each mushrooms to create a sandwich and press to secure. Refrigerate until ready to use.
- Create a breading station. Place the flour in a deep bowl or pie plate. Whisk 3 of the eggs in a similar sized bowl and the panko in a third bowl.
- Dredge each stuffed mushroom in the flour, then the whisked eggs and finally coating with the panko, pressing to adhere.
- Heat a large sauté or cast-iron pan with 1/2 inch of oil over medium high heat (if using a candy thermometer it should read 350 degrees). Fry the burgers on each side for 3-4 minutes or until golden and crisp. Transfer the burgers to a paper towel lined plate to remove excess oil.
- Make the faux ShackSauce. Place the sauce ingredients in a bowl and stir to combine.
- Place a shroom burger on the bottom of a bun, top with avocado slices, tomato, lettuce and ShackSauce (if desired) then top with second bun.
Notes
Oil Temperature: Ensure your oil is hot enough before frying to get that perfect crispy coating without soaking up too much oil.
Refrigerate The Cheese-Stuffed Mushrooms: Once you build the mushroom patties with the cheese filling, pop them in the refrigerator for a bit before breading.
Tips for Making Ahead of Time:
- Portobellos can be roasted up to 3 days ahead of time and stored in the refrigerator. Slice when ready to fill and cook.
- The breaded burger patties can be and stored in the refrigerator for 24 hours and then cooked as instructed.
Nutrition
Calories: 670kcal | Carbohydrates: 75g | Protein: 33g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 233mg | Sodium: 1447mg | Potassium: 762mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1076IU | Vitamin C: 7mg | Calcium: 470mg | Iron: 6mg
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