Dairy-Free Mushroom Swiss Burger
Savor the indulgent flavors of this Dairy-Free Mushroom Swiss Burger, a plant-based twist on a classic favorite that's perfect for vegans, vegetarians, or anyone exploring dairy-free lifestyles! Made with protein-packed crumbled tofu, this recipe features golden, crispy patties flavored with smoky paprika, garlic, and a hint of soy sauce, all topped with melted dairy-free Swiss-style cheese. A luscious topping of balsamic-glazed baby bella mushrooms adds a gourmet touch, while fresh lettuce, ripe tomatoes, and red onion complete the burger's enticing layers. Nestled in a soft burger bun, this easy-to-make dish offers bold, satisfying flavors in just under an hour. Whether you're hosting a BBQ or enjoying a weeknight dinner, this recipe is the ultimate dairy-free comfort food.
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Recipe Information
Ingredients
- 14 oz Extra-firm tofu
- 2 tablespoons Tamari or soy sauce
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 8 oz Baby bella mushrooms
- 2 tablespoons Balsamic vinegar
- 4 slices Dairy-free Swiss-style cheese
- 4 Burger buns
- 4 Lettuce leaves
- 8 Sliced tomatoes
- 4 rings Sliced red onion
Instructions
Press the tofu: Remove the tofu from packaging and wrap it in a clean, absorbent towel. Place it on a plate and set a heavy object on top to press out excess moisture. Let it sit for at least 15 minutes.
While the tofu is pressing, clean and slice the mushrooms. In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the mushrooms and cook for 5 minutes or until they start to brown.
Add balsamic vinegar to the mushrooms, and continue to cook for an additional 3-4 minutes until the vinegar is mostly absorbed. Remove from heat and set aside.
Once the tofu is pressed, crumble it into a large bowl. Add the tamari, 2 tablespoons of olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper to the crumbled tofu. Mix thoroughly to combine.
Form the tofu mixture into 4 even patties.
Heat a tablespoon of olive oil in a large nonstick skillet over medium heat. Add the tofu patties and cook for 4-5 minutes on each side or until they are golden brown and crispy.
Place a slice of dairy-free Swiss-style cheese on each patty, cover the skillet with a lid, and let the cheese melt for about 1-2 minutes.
Assemble the burgers by placing a lettuce leaf on the bottom half of each bun. Top with a tofu patty, sautéed mushrooms, sliced tomato, and red onion. Finish with the top bun.
Serve immediately and enjoy your dairy-free Mushroom Swiss Burger!
Nutrition Facts
Calories |
1849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.3 g | 132% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4803 mg | 209% | |
| Total Carbohydrate | 132.4 g | 48% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 26.9 g | ||
| Protein | 91.3 g | 183% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 3531 mg | 272% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 3003 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
