If you have yet not tried one of the many alternative ground meat options (Impossible, Beyond Meat, etc), let this recipe be your first foray into this new, meatless, trend. We beef up these burgers (please excuse the pun) with a fair bit of roasted onions, garlic, and portobello mushrooms, further infusing them with flavor. A super tasty aioli, made with smoked paprika, mayonnaise, and lemon juice, acts as our “secret sauce”. If you would like to alter this recipe for a more vegan friendly option, simply substitute the mayonnaise and the sliced cheese for your favorite vegan alternatives.
Beefed Up Beefless Burgers
- 4 garlic cloves, peeled and minced
- ½ cup sliced red onion
- 2 medium portobello mushrooms caps, stems and gills removed
- 2 tbsp butter
- 8 oz Impossible or Beyond ground meat alternative
- ¼ cup mayonnaise
- ½ tsp smoked paprika
- 1 tbsp lemon juice
- 4 American or Swiss cheese slices
- 2 hamburger buns, split and toasted
- 1 cup baby arugula
- 4 tomato slices
1) Place 4 minced garlic cloves, ½ cup sliced onion, 2 mushroom caps, and 2 tbsp of butter in a Suvie pan. Season the veggies with ¼ tsp of salt and a pinch of black pepper. Place the pan in the top zone of your Suvie and roast at 400°F for 10-15 minutes, or until the mushrooms are tender.
2) After the cook, remove the pan from your Suvie, and remove half of the onions, setting them aside to be used for topping the burgers. Chop the remaining onions and mushrooms, and place in a medium bowl (along with any pan juices and garlic). Add 8 oz of alternative ground meat, ¼ tsp salt, and ¼ tsp black pepper to the bowl with the veggies, and stir to combine.
3) Line a Suvie pan with a roasting rack. Portion the burger mix into 2 even patties and place on the racks. Insert the pan into the top zone of your Suvie. Input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Roast at 400°F for 0 minutes
Top Zone: Roast at 400°F for 20 minutes
4) While the burgers cook, place ¼ cup of mayonnaise, ½ tsp smoked paprika, and 1 tbsp lemon juice in a small bowl. Whisk to combine the aioli and keep refrigerated until ready to assemble the burgers.
5) After the cook, remove the pan from your Suvie, and top burgers with cheese slices (2 slices per burger). Return the pan to the top zone of your Suvie and broil for 5 minutes, or until the cheese has melted. Remove the pan from your Suvie.
6) Spread aioli over split and toasted burger buns. Divide burgers, arugula, tomato slices, and reserved roasted onions between the buns, then divide the burgers between 2 plates.
Nutritional Information per serving (2 servings per recipe): Calories 828, Total Fat 48g, Total Carbohydrates 47g, Total Sodium 1313mg, Total Protein 51g.