Veggie Burger

Feb 1

Written By Judy Doherty

Portabella Mushroom Burger - Veggie Burger

Yield 1

Author Judy Doherty

Prep time

5 Min

Cook time

15 Min

Total time

20 Min

This recipe is a homage to my favorite restaurant, Greens, in San Francisco. They offer a vegetarian menu that is so delightful you do not have to be vegetarian to enjoy it. This burger is made with portabella mushrooms and roasted veggies.

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

235.65

Fat

9.1 g

Sat. Fat

1.54 g

Carbs

34.29 g

Fiber

3.95 g

Net carbs

30.34 g

Sugar

13.13 g

Protein

7.16 g

Sodium

635.57 mg

Cholesterol

0 mg

https://www.foodandhealth.com/free-recipes/veggie-burger

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Judy Doherty

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.

https://judydohertyphotography.com