Mushroom Burgers

Mushroom Burgers

Prep Time

25

Cook Time

25

Servings

6

Serves

6

  • 6 Each Schweid & Sons The Signature Blend patties

  • 1 16 oz. package Sliced Mushrooms

  • 1 tsp Dried Thyme

  • 1 tbsp Avocado Oil

  • 12 Large Romaine Lettuce Leaves

  • 1/3 cup Avocado Oil Mayonnaise

  • 3 tbsp Whole Grain Mustard

  • 6 Golden Beets (peeled and cut into wedges)

  • 1/4 cup Avocado Oil (divided)

  • 2 tbsp Fresh Lemon Juice

  • 1 Shallot (minced)

  • 1 tbsp Dijon Mustard

  • 1 tbsp Raw Honey

  • 3 cup Watermelon Chunks

  • 1/4 cup basil leaves

  • 1. Preheat grill pan on stovetop over medium-high heat. Cook patties 5 to 6 minutes per side or until no longer pink.

  • 2. Sauté mushrooms and thyme in 1 Tbsp hot oil in skillet 8 minutes or until mushrooms are browned.

  • 3. Arrange lettuce in 6 stacks. Top with burgers and mushrooms. Stir together mayonnaise and mustard; serve with burgers.

  • 1. Preheat oven to 425°F. Combine beets and 2 Tbsp oil on a large rimmed baking sheet; sprinkle lightly with salt and pepper.

  • 2. Bake 25 minutes or until beets are browned and tender; cool slightly.

  • 3. Whisk together 2 Tbsp oil, lemon juice, shallot, mustard, and honey in a bowl. Add watermelon, basil, and beets; toss.

Notes

created by eMeals

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