per 1 serving size (Recipe makes 2 servings)
Amount Per Serving
Calories from Fat 50
% Daily Values*
Total Fat 5.51
Saturated Fat 2.52
Polyunsaturated Fat 0.36
Monounsaturated Fat 1.20
Total Carbohydrate 19.45
Dietary Fiber 2.23
Vitamin A 75.55%
Vitamin C 17.26%
* Nutritional Values are estimated and may vary
So much flavor, especially when topped with a perfectly poached egg! This Mushroom Veggie Burger is packing that protein from natural, meat-free ingredients!
Preheat oven to 350F.
In a skillet over medium heat, sautee onion (with spray or a little oil) for a few minutes, until translucent. Add garlic.
Cook another minute, and then add mushrooms and spinach.
Cook 4-8 minutes, until spinach is wilted and mushrooms are cooked.
Transfer to a bowl and add remaining ingredients, stirring thoroughly.
Form into two HEAPING patties (this mixture could have made 3 normal sized patties but I decided to go with biggies!) and place on baking sheet, lined with foil and sprayed. (The mixture will not â€œstickâ€ together like a patty, but once you mold it on the baking sheet it will stay firm and bake through).
Bake 20-25 minutes, until cooked through and crisp on the outside.
Top with swiss cheese, spinach, tomato and poached egg on a toasted whole wheat bun! (**not included in nutritional breakdown)