Plant Based Cheeseburger Recipe By Tasty

Steps:

• Add walnuts to the bowl of a food processor and pulse until crumbly.
• Add mushrooms and blend until finely chopped.
• In a large skillet over medium heat, add 1 tablespoon olive oil and add the mushroom walnut mixture, cooking for 5-8 minutes or until all moisture has evaporated.
• Add soy sauce and cumin and cook, stirring occasionally, until dry. Transfer mixture to a bowl.
• Add 1 tablespoon of olive oil to skillet. Add the onion and cook, stirring occasionally, until semi-translucent, about 3 minutes.
• Add garlic, salt, pepper, and tomato paste, and cook for for another 3-5 minutes until fragrant. Set aside.
• Add black beans and onion mixture to food processor, and blend until mostly smooth.
• Transfer mixture to bowl and add beets, rice, vegan mayo, worcestershire sauce, and liquid smoke, and stir until combined.
• Add in vital wheat gluten and use hands to knead burger mixture together until all wheat gluten is fully incorporated.
• Form burgers into 4 patties about 3-inches (7 cm) in diameter and 1-inch (2 cm) thick.
• In large cast-iron pan, over medium-high heat cook patties about 5 minutes on each side.
• Add on vegan cheese slices and melt.
• Assemble burger with vegan mayo, lettuce, tomato, and red onion.
• Enjoy!

Steps:

• Add the porcini mushrooms to a bowl and cover with 150ml (½ cup) of hot water. Leave to sit for 30 minutes. (As you do this your kitchen will smell of so much goodness!)
• Blitz the mushrooms & onions in the food processor until finely chopped. (you will need to do this in a few stages as there's so many mushrooms!) Place into a large bowl.
• Once you have soaked the porcini mushroom, drain and reserve the water. Roughly chop the mushrooms and add to your blitzed mushrooms.
• Add the reserved porcini mushroom water and beetroot juice to the bowl. Stir to combine and leave to soak for 15 minutes.
• Next, drain the mushroom mix through and sieve and discard the juices.
• Place a large frying pan over a medium heat and add 2 tbsp of oil. Add the mushroom mix, walnuts, salt, black pepper, garlic powder and smoked paprika. Cook for 20-30 minutes continuously stirring. (Your aim here is to cook out the water from the mushrooms and dry everything out, be patient I promise it's worth it!)
• Reduce the heat and add the breadcrumbs. Stir and cook for a further 2 minutes.
• Remove from the heat and pour out into a bowl. Leave to cool for 10 minutes or until it's cool enough to handle.
• Divide into 4 and form into patties.
• Place a large frying pan over a medium heat and add 1 tbsp oil. Add your patties and cook for 3-4 minutes aside or until brown.
• In the remaining 1 minutes add a slice of cheese to each burger patty and cover the pan with a lid to melt the cheese.
• Build your burgers with all your favourite toppings and enjoy!

Steps:

• Add the porcini mushrooms to a bowl and cover with 150ml of hot water. Leave to sit for 30 minutes. (As you do this your kitchen will smell of so much goodness!)
• Blitz the mushrooms & onions in the food processor until finely chopped. (you will need to do this in a few stages as there's so many mushrooms!) Place into a large bowl.
• Once you have soaked the porcini mushroom, drain and reserve the water. Roughly chop the mushrooms and add to your blitzed mushrooms.
• Add the reserved porcini mushroom water and beetroot juice to the bowl. Stir to combine and leave to soak for 15 minutes.
• Next, drain the mushroom mix through and sieve and discard the juices.
• Place a large frying pan over a medium heat and add 2 tbsp of oil. Add the mushroom mix, walnuts, salt, black pepper, garlic powder and smoked paprika. Cook for 20-30 minutes continuously stirring. (Your aim here is to cook out the water from the mushrooms and dry everything out, be patient I promise it's worth it!)
• Reduce the heat and add the breadcrumbs. Stir and cook for a further 2 minutes.
• Remove from the heat and pour out into a bowl. Leave to cool for 10 minutes or until it's cool enough to handle.
• Divide into 4 and form into patties.
• Place a large frying pan over a medium heat and add 1 tbsp oil. Add your patties and cook for 3-4 minutes aside or until brown.
• In the remaining 1 minutes add a slice of cheese to each burger pattie and cover the pan with a lid to melt the cheese.
• Build your burgers with all your favourite toppings.
• Enjoy!

Steps:

• Preheat the oven to 350°F (175°C).
• Combine the beef, salt, pepper, and garlic powder in a 9x13-inch (23x33-cm) rimmed baking dish, mixing thoroughly, then pressing into a flat, even layer. Bake for 20 minutes. Drain the liquid and set the cooked beef aside.
• Slice the rolls in half lengthwise. Place the bottom half in the same baking dish. Place the cooked beef on the rolls, followed by the onions and cheese. Top with the remaining rolls.
• Brush the tops of the rolls with melted butter and sprinkle the sesame seeds on top. Bake for 20 minutes, or until the bread is golden brown and the cheese is melted.
• Slice into individual sliders, then serve.
• Enjoy!

Steps:

• In a large bowl, mix the Simple Truth™ ⁹⁰⁄₁₀ Ground Beef with the Worcestershire sauce, salt, pepper, garlic powder, and shallot until just combined.
• Divide the beef mixture into 18 balls (about 1-1½ tablespoons each) and flatten into ½"-thick patties.
• Using a 2-2½" ring cookie cutter, cut each side of the slider buns into small rounds.
• Heat a large frying pan over medium-high heat. Toast the buns, cut sides down, for 20 seconds, or until golden brown. Set aside.
• Heat the olive oil in the same skillet. Working in batches, add the beef patties and cook for 90 seconds. Flip and reduce the heat to medium. Place a quarter slice of cheddar on top of each patty and cook for 90 seconds more, or until the cheese is melted and the patties are cooked through. Remove from the pan and repeat with the remaining patties and cheese.
• Make the avocado dip: In a blender, combine the avocado flesh, Greek yogurt, mayonnaise, garlic, lime juice, and salt. Blend on high speed for 1-2 minutes, until smooth. Season with more salt to taste.
• Assemble the skewers: Thread a toasted bottom bun onto a skewer, followed by a beef patty, a piece of lettuce, a tomato half, a piece of red onion, and a pickle slice. Repeat stacking the ingredients from the beef patty to the pickle 2 more times, then finish with a top bun. Repeat to make 5 more skewers.
• Serve the skewers immediately with the avocado dip and Simple Truth™ No Sugar Added Ketchup for dipping.
• Enjoy!

Steps:

• In a pan over medium-high heat, add the bacon, and cook until crispy. Transfer to a cutting board and roughly chop.
• In a bowl, add the bacon, cream cheese, green onions, and shredded cheddar. Mix well.
• Divide the ground beef into four even portions and shape into balls. Form a well into the center of each, large enough for the cheese mixture.
• Place a quarter of the cheese mixture into the center of each ball, and enclose inside the ground beef. Gently press each ball into a patty shape, and season both sides generously with salt and pepper.
• Heat a cast-iron pan over medium-high heat. Once hot, add the burgers and cook for 4-5 minutes on one side.
• Flip the burgers, and cook for 2 minutes. Add a slice of cheese on each burger and cook for an additional 2 minutes, until the burger is cooked through and the cheese is melted.
• Remove burgers from pan, and place on top a toasted burger bun. Top with condiments of your choice.
• Enjoy!