Veggie Burger

Portabella Mushroom Burger - Veggie Burger
Ingredients
- 1 portabella mushroom burger, rinsed and stem cut off
- 1 whole wheat bun
- 1 cup of lettuce like arugula or kale
- Roasted veggies: onion rings, tomato slices, egg plant
- Ketchup
- Salad dressing
- Olive oil spray
Instructions
- Preheat the oven to 450 degrees F.
- Meanwhile, lightly spray a non-stick baking tray with olive oil or vegetable oil spray.
- Place the portabella mushroom on the tray, then add the onion rings, sliced tomatoes, and sliced eggplant.
- Roast all of the veggies for 15 minutes. Remove from the oven and allow to cool for 5 minutes.
- Make a delicious veggie burger by layering all of the veggies with the ketchup and salad dressing.
- Enjoy!
- Chef's Tips:
- Feel free to "mix it up" by adding cheese or other kinds of veggies.
- We happened to find a whole wheat brioche bun. Try to find a high quality bun for the burger.
Nutrition Facts
Calories
235.65Fat
9.1 gSat. Fat
1.54 gCarbs
34.29 gFiber
3.95 gNet carbs
30.34 gSugar
13.13 gProtein
7.16 gSodium
635.57 mgCholesterol
0 mgDid you make this recipe?

I am a food, beverage, and CPG product photographer specializing in photos, stop motion, and video, with over 90,000 photos and motion graphics delivered. Clients hire me for my eye, creative direction, and passion for taking their idea to the next level.
My strength lies in a nimble and lean creative process. Clients love getting creative content at a reasonable cost since my studio can art direct, style, and shoot their images quickly and on budget. My studio features an extensive surface library and prop house with a fully equipped kitchen and two shooting studios.
My experience as a chef, stylist, and photographer has earned many awards, including APA Top 100, ACF Gold Medal, and a juried fine art photo exhibit at Art Basel Miami. I was Executive Pastry Chef for two Hyatt Hotels and Resorts before completing two post-baccalaureate certificates for Visual Art and Graphic Design at U.C. Berkeley Extension in San Francisco.