Jacques loves a good burger. I put a twist on it with this climate-friendly, indulgent version piled high with onions two ways, smoked maple mushrooms, and BBQ sauce. Eating plant-based is super important, and I believe if we can focus on some favorites, like burgers, we can make a difference, fighting climate change through food.

Plant-Based Mushroom and Onion Burger

Category

Category name

Serves

4

For the Burgers

Ingredients

  • 4 (2 ½-ounce) Beyond Meat patties
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons neutral oil
  • 1 cup Caramelized Onions, recipe follows
  • 4 slices plant-based cheddar slices, preferably Follow Your Heart
  • 1 cup Smoked Maple Mushrooms, recipe follows
  • 4 potato buns
  • 1 cup Crispy Onions with Blooming Spice, recipe follows
  • ½ cup BBQ sauce

Method

  1. Season the patties on both sides with salt and pepper. Heat a griddle or large frying pan over medium-high to high heat and add the oil. When the oil just begins to smoke, add the patties. Using a large spatula smash them until they are thin. Cook until golden brown, about 5 minutes. Flip the patties. Spoon about ¼ cup of the caramelized onions onto each, top with a slice of cheese, and cover the pan to allow the cheese to melt.
  2. In a separate pan (or you can start them in the same pan as the burgers), lightly toast the buns on both sides.
  3. Arrange the bun bottoms on a platter and top with the burgers. Add the crispy onions and drizzle generously with BBQ sauce. Set the bun on top and serve warm.

For the Caramelized Onions

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 3 onions, halved and sliced
  • Kosher salt

Method

  1. Heat the oil in a large skillet over medium heat. Add the onions and sauté until beginning to soften, about 5 minutes. Sprinkle in the salt and continue to cook, adjusting the heat and stirring often until the onions are a rich golden brown, 30 to 45 minutes. Keep a watchful eye so as not to burn. If at any point the onions begin to cook too quickly, add a small amount of water to slow the cooking.

For the Smoked Maple Mushrooms

Ingredients

  • 6 tablespoons maple syrup or agave
  • 1 ½ tablespoons smoked paprika
  • 2 teaspoons liquid smoke
  • ¼ teaspoon smoked salt
  • Generous pinch cayenne
  • 2 tablespoons neutral oil, preferably sunflower oil
  • 8 ounces portobello mushrooms, sliced
  • ¾ teaspoon kosher salt
  • ¾ teaspoon freshly ground black pepper

Method

  1. ­­­­In a medium bowl combine the maple syrup, smoked paprika, liquid smoke, smoked salt, and cayenne. Set to the side.
  2. Heat the oil in a wide frying pan over medium-high heat. Add the mushrooms, kosher salt, and pepper and sauté, stirring occasionally and adjusting the heat as necessary, until the mushrooms are tender and the edges have browned, about 10 minutes. If making ahead, transfer to a bowl along with any pan juices.
  3. Drizzle the mushrooms with some of the smoked maple syrup, stirring until glazed.

Crispy Onions with Blooming Spice

Ingredients

  • 1 cup homemade or store-bought crispy onions
  • 2 tablespoons paprika
  • 1 tablespoon plus 1 teaspoon chili powder
  • 2 ½ teaspoons light brown sugar
  • 2 teaspoons smoked paprika
  • 1 teaspoon mustard powder
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon oregano
  • ½ teaspoon salt
  • Pinch cayenne pepper

Method

  1. Put the crispy onions in a bowl. Combine the remaining ingredients in a separate bowl to make the blooming spice. Sprinkle the spice mix over the crispy onions, seasoning to taste. Any remaining spice mix can be stored in an airtight container and reserved for another use.