Cheese Stuffed Veggie Burger
Cheese Stuffed Veggie Burger
Calories
2235.21kcal (4 serving)
Total Fat
80.55g (4 serving)
Saturated Fat
17.26g (4 serving)
Trans Fat
0.01g (4 serving)
Cholesterol
59.4mg (4 serving)
Sodium
6089.57mg (4 serving)
Total Carbs
282.84g (4 serving)
Dietary Fiber
81.84g (4 serving)
Sugars
7.98g (4 serving)
Protein
109.7g (4 serving)
- 1 large portabella mushroom cap, roughly chopped
- 1 - 15.5 canned organic chickpeas, rinsed and drained
- 1 cup rolled oats
- 2 tbsp Maille® Dijon Original Mustard
- 1 tsp hamburger seasoning
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp garlic powder
- 1/4 or 1/2 tsp salt to taste
- 8 tbsp shredded cheese (vegan or dairy), divided (you'll need 2 tbsp per burger)
- 4 hamburger buns
Directions
Print1. Line a large baking sheet with parchment paper, and grease it well
2. 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
3. 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).
4. 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
5. 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
6. 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