Mushroom Burgers with Paprika Mayo
Sweet Potato Waffle Fries
Ingredients
- 3 Tbsp balsamic vinegar
- 3 Tbsp olive oil
- 6 portobello mushroom caps, stems removed
- 6 (0.67-oz) slices Swiss cheese
- ⅓ cup mayonnaise
- 1 tsp paprika
- 6 hamburger buns, toasted
- 6 lettuce leaves
- 2 tomatoes, sliced
Instructions
- Combine vinegar and oil in a large zip-top freezer bag; add mushrooms, and let stand 5 minutes or until liquid is absorbed.
- Cook mushrooms, in 2 batches, in a large nonstick skillet over medium heat 3 to 4 minutes per side or until tender.
- Stir together mayonnaise and paprika; spread on buns. Serve mushrooms on buns with lettuce and tomatoes.
Side Dish Ingredients
- 1 (20-oz) pkg frozen sweet potato waffle fries with sea salt
Side Dish Instructions
- Bake fries according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
375
|
187
|
562
|
| Fat (g) | 24 | 10 | 34 |
| Sat. Fat (g) | 6 | 2 | 8 |
| Protein (g) | 12 | 2 | 14 |
| Carb (g) | 29 | 22 | 51 |
| Fiber (g) | 3 | 2 | 5 |
| Sodium (mg) | 386 | 176 | 562 |
| T. Sugs (g) | 8 | 3 | 11 |
| A. Sugs (g) | 3 | 0 | 3 |
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