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Mushroom Burgers

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• CourseBurgers
• CuisineAmerican

Servings	Prep Time
6 Servings	25 minutes

Cook Time

25 minutes

Servings Prep Time 6 Servings 25 minutes

Cook Time 25 minutes

Mushroom Burgers Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseBurgers CuisineAmerican Servings Prep Time 6 Servings 25 minutes Cook Time 25 minutes Servings Prep Time 6 Servings 25 minutes Cook Time 25 minutes

Ingredients

Main Dish Ingredients

• 6 Schweid and Sons 5.3 oz Burgers
• 1 16 oz. Package of 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

Side Dish Ingredients

• 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

Servings: Servings

Units:MetricUS Imperial

Instructions

Main Dish Instructions

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.

Side Dish Instructions

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.

Recipe Notes

created by eMeals

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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.
4. Preheat oven to 425°F. Combine beets and 2 Tbsp oil on a large rimmed baking sheet; sprinkle lightly with salt and pepper.
5. Bake 25 minutes or until beets are browned and tender; cool slightly.
6. Whisk together 2 Tbsp oil, lemon juice, shallot, mustard, and honey in a bowl. Add watermelon, basil, and beets; toss.