Pesto Mushroom Burger On Sweet Potato Bun + Pecan Carrot Slaw – Model Meals National

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Pesto Mushroom Burger On Sweet Potato Bun + Pecan Carrot Slaw

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Still loving the pesto from last week's recipe?

No worries, I knew you'd want more! 

Push the zoodles aside, it's time to elevate your burger game with our pesto. This mushroom burger is so savory, filling, and a great vegetarian Whole30 entrée.

*use organic ingredients whenever possible*

Serves 1

Mushroom Burger 

1 cup button mushrooms, sliced thin

1 tablespoon almond flour

1 tablespoon grilled onion

1 egg

1 sweet potato

Carrot Slaw

1/2 cup carrots, shredded

1 tablespoon red onion, thinly sliced

1/2 tablespoon pecans

1/2 teaspoon cumin

1/2 teaspoon apple cider vinegar

1/2 teaspoon olive oil

1 tablespoon raisins

Pesto Ingredients - Serves 4

3/4 cup basil, blanched
1/4 cup pine nuts
1/4 cup lemon juice
1/4 cup extra virgin olive oil
1 tablespoon nutritional yeast
a pinch of salt
Set your oven to 150*. Rinse your mushrooms and pat them dry, then slice to a thin 1/8". In order to pull some of the moisture from the mushrooms, you'll need to dry them out in the oven. Lay the mushrooms in an even layer on a baking sheet, then bake for an hour. Remove from oven, flip over mushrooms, and blot up excess water with paper towels. Return to oven and cook for another hour. Repeat if necessary if mushrooms are not dried out.
Set your oven to 350*. Mix the mushrooms, flour, and egg together, then form a patty. Bake in the oven for about 7 minutes, flip the patty over, and bake for another 5 minutes.
While the burger is baking, slice a sweet potato to 1/4" thick slices. Add a splash of olive oil to a pan over medium heat, and once hot, add the sweet potato slices. Let sit and cook for 3-4 minutes, then flip and cook for another 2-3 minutes. Remove from heat and set aside.
Grill your onions in the same pan, then set aside.
In a mixing bowl, combine all of the carrot slaw ingredients.
TIme to make your pesto. Blanch your basil. Don't know what blanching is? Fill a large bowl with ice water. Bring a large pot of water to a boil. Put the basil in a sieve and plunge it into the boiling water, pushing the leaves down into the water and stirring them so they blanch evenly, for 15 seconds. Then, plunge the basil into the ice water to stop the cooking. Drain immediately, squeeze the herbs as dry as you can, and roughly chop.
Add the basil to your blender, along with the rest of the ingredients. Pulse, until combined.
Remove burger from oven, place between sweet potato patties, top with grilled onions and pesto, serve with a hearty side of carrot slaw. Enjoy!

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