Vegetarian French Onion Soup Burger
For this round of #SkinnySwap we recreated the French onion soup burger from Le Rivage. The burger is made from a hardy mushroom base, the bun is a crispy potato, and the cartelized onions are swapped for delicious sautéed onions. Great week night recipe!
Serving size: 5 burgers
2 large potatoes of your choice (swap for slider buns) - cook in microwave for 3 min
1 cup portobello mushrooms
1 white onion (half for burger mix, half for topping)
⅓ cup flax seeds
½ cup quinoa flour
1 tbsp minced garlic
1 tsp onion powder
1 tsp pepper
1 tsp salt
2 tbsp olive oil
⅓ cup goat cheese (optional)
Slice your (slightly softened) potatoes into about 1/2 inch thick “buns” and set them aside.
Slice your onion and in a hot pan, sauté it with olive oil.
In a food processor, combine the mushrooms, half of your sautéed onion, your flax seeds, minced garlic, onion powder, salt and pepper. Then in a bowl fold in the quinoa flour. Form the mixture into 5 burgers. In a hot skillet with olive oil, cook your burgers to preference.
Remove the burgers from the skillet and place on the side. Put your potato slices in the same hot skillet and cook them until crispy. Assemble your burgers with one potato slice on the bottom, burger, goat cheese, and sautéed onions. Top with second potato slice and enjoy!