Cheese Stuffed Veggie Burger
Recipe by: May I Have That Recipe
Prep Time: 20 minutes
Cook Time: 10 minutes
Brining Time: 4 hours
Servings: 4 burgers
Ingredients
For Cheese Stuffed Veggie Burger:
- 1 large Portabello cap, roughly chopped
- 1 - 15.5oz can organic chickpeas, rinsed and drained
- 1 cup rolled oats
- 2 tbsp. Maille Dijon Originale mustard
- 1 tsp. Hamburger or grilling seasoning
- 1 tsp. onion powder
- 1 tsp. Paprika
- 1 tsp. chili powder
- ¼ tsp. Garlic powder
- ¼ to ½ tsp salt (to taste)
- 8 tbsp. shredded cheese (vegan or dairy), divided (you’ll need 2 tbsp. per burger)
- 4 hamburger buns
For Mustard Sauce:
- ½ cup vegan mayo (you can also use regular)
- 2 tbsp. Maille Old Style Mustard
- 1 tbsp. fresh lemon juice
Fixings:
- Tomato
- Lettuce, arugula or your favorite greens
- Pickles
Preparation
- Line a large baking sheet with parchment paper, and grease it well
- Combine all the veggie burger ingredients, except the shredded cheese, in the food processor, and pulse until all the ingredients come together. Transfer to a large bowl
- Divide the mixture in 4 equal pieces. Using your hands, take one of the pieces and form 2 patties, about 1/4 inch thick. Place one patty on the lined baking sheet and top it with 2 tbsp of shredded cheese (try to keep it in the center of the burger as much as possible).
- Place the other patty on top, pressing the edges well and flattening it sightly, so the cheese is sealed inside. Repeat the process with the remaining 3 pieces of burger mixture, for a total of 4 burgers. Place the baking sheet in the refrigerator while you heat up the grill and prepare the sauce and fixings
- Fire up the grill to medium-high. To prepare the sauce, place mayo, Maille Old Style Mustard and lemon juice in medium bowl and whisk well. Refrigerate until ready to use
- Brush the burgers generously with oil, and place them on the grill for approximately 5 minutes per side (time may vary depending on your grill). Serve the burgers warm, topped with mustard sauce
Notes::
- Burgers can be prepared up to 2 days ahead, an refrigerated until ready to use
- Nutrition facts are for just the burger, using vegan cheese. For the sauce, add 71 calories per tablespoon.