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Hilary’s Burgers with Grain-Free Buns (3 Ways!)

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  • Author: Flora & Vino
  • Total Time: 0 hours
  • Yield: 3 burgers
  • Diet: Vegan

Description

Veggie burgers served three ways with grain-free veg-based buns. Serve with your choice of baked sweet potato buns, seared portobello mushroom buns, or lettuce wrap.

Ingredients

SWEET POTATO BUNS

  • 1 large sweet potato, peeled and sliced into 1/2” rounds
  • 1/2 avocado, smashed
  • 1/2 lime, squeezed
  • Himalayan sea salt

PORTOBELLO MUSHROOM BUNS

  • 2 large portobello mushroom caps, patted dry and gills scraped out
  • 1 slice vegan cheese
  • 2 TBSP sauerkraut
  • 1 TBSP vegan mayo

LETTUCE WRAPS

  • 2 large leaves of romaine lettuce
  • 1 slice of beefsteak tomato
  • 2 TBSP hummus or tahini
  • 5 olives, sliced

Instructions

  1. Select your bun choice in advance before preparing the Hilary’s Eat Well World’s Best Veggie Burger. If you’re making the sweet potato buns, begin those before heating the patty. If you’re doing the portobello mushroom buns, start those at the same time as the patty. If choosing lettuce wraps, begin cooking the patty first.
  2. For the sweet potato buns, preheat the oven to 350°F and line a baking sheet with parchment paper. Scrub the sweet potato and slice into 1/2″ rounds. Place the rounds on the baking sheet and bake for 30-40 minutes, flipping once halfway, until the rounds are fork tender and slightly brown underneath. While the sweet potato buns are baking, prepare the Hilary’s Eat Well World’s Best Veggie Burger according to package instructions.  To serve, add several small rounds or one large round to a plate and top with your cooked Hilary’s burger. Smash the avocado with the lime and Himalayan sea salt and add on top of the burger. Top the avocado mash with another sweet potato round.
  3.  For the portobello mushroom buns, add the cleaned and de-gilled mushrooms to a large pan with a drizzle of avocado oil and the Hilary’s Eat Well World’s Best Veggie Burger. Heat for 5-6 minutes on each side, flipping the burger and patty at the same time. In the last minute, add a slice of vegan cheese on top of the patty and allow it to completely melt. To serve, place one portobello mushroom cap on a plate and top with vegan mayonnaise, the veggie patty, sauerkraut, and vegan mayonnaise. Top with the remaining mushroom cap.
  4. For the lettuce wraps, begin by preparing the Hilary’s Eat Well World’s Best Veggie Burger on the stovetop. To serve, place the rinsed lettuce leaf on a plate and top with a smear of hummus. Add the veggie patty on top and garnish with tomato and sliced olives. Add another lettuce leaf on top to finish.
  • Prep Time: 10 mins
  • Cook Time: varies per bun
  • Category: Dinner, Entree
  • Method: Stovetop
  • Cuisine: Gluten-Free, Vegan

Find it online: https://www.floraandvino.com/hilarys-burgers-with-grain-free-buns-3-ways/