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AN ACTUALLY AMAZING VEGGIE BURGER | Dada Eats

AN ACTUALLY AMAZING VEGGIE BURGER

AN ACTUALLY AMAZING VEGGIE BURGER

15 mins prepServes 2

You NEED this veggie burger, it’s one to make even the mushroom skeptics fall in love with veggies. This burger is made by stuffing a portobello mushroom with a deliciously spiced rice, lentil, and tahini mixture, topping it with vegan cheese, almond flour breadcrumb, and baking it until it’s golden. It is SO easy to make, and literally THE BEST veggie burger I’ve had. Prepare to be AMAZED 🤝🍄🍔 Recipe below, happy spring (aka mushroom season)! Enjoy!

2 servings

What you need

kosher salt

1 tbsp kosher salt

iceberg lettuce

1 head iceberg lettuce

red onion

tomato

1 slice tomato

burger bun

portobello mushrooms

2 portobello mushrooms

olive oil

2 tbsp olive oil

red pepper flake

½ tsp red pepper flake

granulated garlic

½ tsp granulated garlic

oregano

½ tsp oregano

almond flour

¼ cup almond flour

tahini

1 tbsp tahini

cooked lentils

½ cup cooked lentils

vegan cheese

¼ cup vegan cheese

fresh ground black pepper

1 tsp fresh ground black pepper

rice

½ cup rice

buffalo sauce

2 tbsp buffalo sauce

Checkout experience

Shop ingredients

Instructions

Preheat oven to 375 degrees. Line a small baking sheet with parchment paper.

Wash the portobello mushroom caps. Remove the stem and scrape out the gills. Rub the caps with olive oil.

In a medium bowl, mix together the lentils, rice, tahini, olive oil, and spices. Mix until thoroughly incorporated.

In a small bowl, whisk the almond flour with some kosher salt and pepper.

Stuff the portobello caps with the lentil & rice mixture. Top with vegan cheese. Top with the almond flour “breadcrumb.”

Bake for about 10-12 minutes or until the edges of the mushroom start to become brown. Broil for an extra couple of minutes or until the cheese starts to turn golden.

Toast the buns, spread with your desired spread, and assemble your burger with your favorite toppings. ENJOY!

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