These vegan mushroom risotto burgers are hearty, comforting, and bound to please vegans and non-vegans alike. A savory Dr. Praeger’s Mushroom Risotto Veggie Burger is slathered with gooey vegan cashew mozzarella cheese and topped with caramelized onions before being nestled into a pillowy pretzel bun. The finishing touch? A petite handful of peppery baby arugula that adds a pop of freshness to complement the heartiness of these epic vegan burgers.
This post is sponsored by Dr. Praeger’s. All thoughts and opinions are my own.
I’m 34 weeks pregnant today. Something about this time-related milestone boggles my mind. 34 weeks is almost 35 weeks and 35 weeks means I’m in the final, five-week stretch (give or take a week or two, of course).
As this pregnancy has continued on, I’ve found myself gravitating more and more towards simple, plant-powered meals. The kind that nourish, can be whipped together in 30-ish minutes, and don’t require a whole lot of advanced preparation.
Between getting ready for the arrival of the baby (including room switching, lots of nesting/cleaning, daily hour-long birthing prep, prenatal visits, etc.) as well as preparing for my Chicago Ideas Week lab presentation which took place this past Tuesday, there seem to be too few hours in the day as of late.
Thus, meals like these vegan mushroom risotto burgers have been a staple in recent weeks.
These burgers are hearty, satisfying, and easy to whip together in a last-minute pinch.
Dr. Praeger’s Mushroom Risotto Veggie Burgers are tucked into toasted pretzel buns (or whichever burger buns you like) and topped with gooey cashew mozzarella, caramelized onions, and a small handful of peppery arugula.
As you know, I’m not one for numbers, but I’m conscientious when it comes to ingredients. Most store-bought vegan burgers contain all sorts of nonsense and chemical-y sounding additives. While fine in a once-in-a-while pinch, I just don’t feel good regularly eating them.
And while I LOVE making homemade veggie burgers, I don’t always have the time to dedicate to the prep required to make them given that I already spend many, many hours recipe testing each week.
I’ve found Dr. Praeger’s veggie burgers are the perfect happy medium, because they’re quick + easy to prepare and are made with simple, familiar ingredients.
For instance, these mushroom risotto burgers are made with cooked arborio rice, brown rice, button mushrooms, expeller pressed canola oil, potato flakes, peas, carrots, onions, wild rice, kale, roasted portobello mushrooms, celery, roasted garlic, arrowroot powder, sea salt, parsley, brown rice flour, truffle oil, black pepper. That’s it. Best yet? They’re super satisfying and bake up in just 12 minutes flat.
While the veggie burgers bake, you’ll tend to the other burger necessities, including caramelized onions and a vegan cashew mozzarella cheese that comes together in less than 10 minutes.
Once everything is ready, it’s time to assemble the burgers.
Nestle the patties between toasted buns. Then, top with plenty of cashew mozzarella + caramelized onions, and finish with a pinch of baby arugula for a pop of color and freshness.
Vegan Mushroom Risotto Burgers
- 1 tablespoon olive oil
- 1 large yellow onion (or 2 small), thinly sliced into rounds
- 4 Dr. Praeger's Mushroom Risotto Veggie Burgers
- 1 recipe Vegan Cashew Mozzarella
- 4 burger buns, toasted (I love using pretzel buns for these burgers)
- Baby arugula (optional)
For the Caramelized Onions
- Heat the oil in a large skillet over medium-low heat. Add in the onions, and cook for 20 to 25 minutes or until caramelized, nudging them around the pan occasionally.
For the Burgers
- Meanwhile, bake the burger patties according to package instructions.
- Just before assembling, prepare the cashew mozzarella.
- Top each bun with a Dr. Praeger's Mushroom Risotto Veggie Burger. Dollop the top of the burgers with cashew mozzarella and top with the caramelized onions and arugula (if using).