Can I use regular ground meat instead of Impossible or Beyond?

Yes, you can substitute with 8 oz ground beef, but this recipe is specifically designed for plant-based meat alternatives, which require no additional binders.

How do I know when the portobello mushrooms are done roasting?

Roast until the mushrooms are tender and lightly caramelized at the edges, approximately 8–10 minutes at 400°F, depending on thickness.

Can I make the smoked paprika aioli ahead of time?

Yes, prepare the aioli up to 2 days in advance and refrigerate in an airtight container.

What if I don't have smoked paprika?

Regular paprika or a pinch of liquid smoke mixed with regular paprika provides a similar depth, though the smoky flavor will be less pronounced.

Can I grill these burgers instead of cooking them on the stovetop?

Plant-based meat alternatives are delicate; use a grill mat or cast-iron skillet on the grill to prevent sticking and breaking apart.

Vegetarian Burgers with Smoked Paprika Aioli

Name: Vegetarian Burgers with Smoked Paprika Aioli
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 garlic cloves, peeled and minced; ½ cup sliced red onion; 2 medium portobello mushrooms caps, stems and gills removed; 2 tbsp butter; 8 oz Impossible or Beyond ground meat alternative; ¼ cup mayonnaise; ½ tsp smoked paprika; 1 tbsp lemon juice; 4 American or Swiss cheese slices; 2 hamburger buns, split and toasted; 1 cup baby arugula; 4 tomato slices

CookOSBeta

Vegetarian Burgers with Smoked Paprika Aioli | CookOS

Ingredients

4 garlic cloves, peeled and minced
½ cup sliced red onion
2 medium portobello mushrooms caps, stems and gills removed
2 tbsp butter
8 oz Impossible or Beyond ground meat alternative
¼ cup mayonnaise
½ tsp smoked paprika
1 tbsp lemon juice
4 American or Swiss cheese slices
2 hamburger buns, split and toasted
1 cup baby arugula
4 tomato slices

12 Ingredients

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Instructions

1
Place 4 minced garlic cloves, ½ cup sliced onion, 2 mushroom caps, and 2 tbsp of butter in a Suvie pan. Season the veggies with ¼ tsp of salt and a pinch of black pepper. Place the pan in the top zone of your Suvie and roast at 400°F for 10-15 minutes, or until the mushrooms are tender.
2
After the cook, remove the pan from your Suvie, and remove half of the onions, setting them aside to be used for topping the burgers. Chop the remaining onions and mushrooms, and place in a medium bowl (along with any pan juices and garlic). Add 8 oz of alternative ground meat, ¼ tsp salt, and ¼ tsp black pepper to the bowl with the veggies, and stir to combine.
3
Line a Suvie pan with a roasting rack. Portion the burger mix into 2 even patties and place on the racks. Insert the pan into the top zone of your Suvie. Input settings, and cook now or schedule. Cook at 400°F for 20 minutes.
4
While the burgers cook, place ¼ cup of mayonnaise, ½ tsp smoked paprika, and 1 tbsp lemon juice in a small bowl. Whisk to combine the aioli and keep refrigerated until ready to assemble the burgers.
5
After the cook, remove the pan from your Suvie, and top burgers with cheese slices (2 slices per burger). Return the pan to the top zone of your Suvie and broil for 5 minutes, or until the cheese has melted. Remove the pan from your Suvie.
6
Spread aioli over split and toasted burger buns. Divide burgers, arugula, tomato slices, and reserved roasted onions between the buns, then divide the burgers between 2 plates.