INGREDIENTS

Servings
  •   Veggie Burger
  • 2 oz. extra virgin olive oil, divided
  • 26-1/2 oz. (10 each) portobello mushroom caps
  • 1 tsp. kosher salt
  • 1/4 tsp. ground black pepper
  • 5 oz. Swiss cheese, finely shredded
  • 13 oz. RITZ Crackers, finely crushed, divided
  • 12-1/4 oz. eggs, divided
  • 1-1/4 oz. cornstarch
  • 1 oz. all-purpose flour
  • 2-1/4 oz. water
  •   Honey Mustard Sauce
  • 3-3/4 oz. mayonnaise
  • 2 oz. Dijon mustard
  • 1-1/2 oz. honey
  • 1 oz. lemon juice
  • 1/2 tsp. kosher salt
  • 1/8 tsp. ground black pepper
  •   Assembly
  • 10 hamburger bun, split
  • 3 Tbsp. plus 1 tsp. butter
  • 1-1/4 cups grilled onions
  • 2-1/2 cups arugula

NUTRITION FACTS

Nutritional facts are based on a single serving
Calories 600
Total fat 42g
Saturated fat 11g
Trans fat 0.5g
Cholesterol 85mg
Sodium 930mg
Carbohydrate 42g
Dietary fiber 3g
Sugars 11g
Added sugars 8g
Protein 14g
Vitamin D 2%DV
Calcium 20%DV
Iron 15%DV
Potassium 10%DV

DIRECTIONS

    Veggie Burgers:
  1. Spread  2 tsp. oil on parchment paper-lined half-sheet pan. Place mushrooms, gill side up, in pan. Drizzle with remaining oil. Sprinkle with salt and pepper.
  2. Bake  in 350°F standard oven 10 min. Turn mushrooms over and bake 10 min. longer or until tender. Remove from oven and pat off excess moisture. Cool. Pulse mushrooms in food processor to 1/4-inch pieces.
  3. Combine  mushrooms, cheese, 4.5 oz. cracker crumbs and 5.25 oz. eggs in large bowl until well blended. Form into 10 patties by pressing 3 oz. mixture into 3-1/2-inch ring mold. Refrigerate until ready to use.
  4. Whisk  cornstarch and flour in bowl. Whisk remaining eggs and water in second bowl. Place remaining cracker crumbs in third bowl. Dredge each mushroom patty in cornstarch mixture, dip in egg mixture, then coat in cracker crumbs. Fry patties in 350°F deep fryer 1 to 2 min. or until golden brown. Refrigerate until ready to use.
  5. Honey Mustard Sauce:
  6. Mix  ingredients until well blended. Refrigerate until ready to use.
  7. For each serving:
  8. Heat  1 fried Veggie Burger in 350°F standard oven 7 to 10 min. or until internal temperature registers 165°F.
  9. Meanwhile,  brush cut sides of 1 bun with 1 tsp. butter. Toast until golden brown. Heat 2 Tbsp. onions until hot. Toss 1/4 cup arugula with 1 Tbsp. Honey Mustard Sauce.
  10. Fill  buns with arugula, Veggie Burger and onions.
  11. Make Ahead

    Fried Veggie Burgers may be frozen after deep frying. When ready to serve, bake frozen burger in 350°F oven 15 to 20 min. or until internal temperature registers 165°F. Assemble as directed.

Have some cookies.

Our site delivers snacking insights to foodservice professionals, and it uses cookies to make your experience better. By continuing to navigate on this website, you accept our policy regarding the usage of cookies. Read our Privacy Policy to learn more.