Vegan Quesadilla Burger

Friday nights in are all about ease so vegan quesadilla burgers are often a hit. After a long work week and juggling items on my to do list, Friday nights are often spent kicking back and chilling really hard. With this being said, sometimes the last thing I want to do is go out to eat. Sometimes I prefer to skip ordering in because I want to control what I’m putting inside my body. At the same time, I want some that simply delish. That’s when I think to myself, what I can throw together quickly and be enjoying in less than 30 minutes. Vegan Quesadillas quickly come to mind when I think about what I want on the plate I have in one hand while the remote is in the other.

Does this sound like an awesome Friday night plant to you, too? Well, a few simple ingredients can make it totally possible.

King Oyster mushrooms are the main meaty component in these Vegan Quesadilla burger. If you’ve been paying attention to any of my recipes, you’ll note that I use these a lot. There’s a reason why they end up in my grocery cart at least 95% of the time.

PICO DE GALLO

I didn’t bother posting a pico de gallo recipe, but my way is simply using the amount of tomatoes, red onions and cilantro I like at the time, a squeeze of fresh lime juice and salt. If I had to give it measurements, I’d say 3 roma tomatoes (seeded and chopped), 1/4 red onion diced and 2-3 tbsp. chopped cilantro, 2 tbsp lime juice and 1/4 tsp salt. That’s it!

Try this recipe this Friday night or if you’re smart, any other night of the week as well.

Print Recipe

Vegan Quesadilla Burger

Like a quesadilla, but stuffed like a burger. In any case, you'll love it.

Cuisine

Fusion, Mexican

Prep Time

10 minutes

Cook Time

15 minutes

Servings

Servings

Ingredients

• 4 cups king oyster mushrooms Chopped
• 1/4 cup course black pepper
• 1/2 cup shiitake mushrooms chopped
• 1 tsp sesame oil
• 1 tsp garlic powder
• 1/2 tsp pitted dates optional
• 1/2 tsp black pepper
• 8-12 flour tortillas
• 1 head red pepper flakes shredded
• 1 1/2 cups pico de gallo see recipe notes above for a simple how to, if needed
• 1 1/2 cups shredded vegan cheese
• 1 cup chipotle garlic ranch dressing

Cuisine Fusion, Mexican Prep Time 10 minutes Cook Time 15 minutes Servings Servings Ingredients 4 cups king oyster mushrooms Chopped 1/4 cup course black pepper 1/2 cup shiitake mushrooms chopped 1 tsp sesame oil 1 tsp garlic powder 1/2 tsp pitted dates optional 1/2 tsp black pepper 8-12 flour tortillas 1 head red pepper flakes shredded 1 1/2 cups pico de gallo see recipe notes above for a simple how to, if needed 1 1/2 cups shredded vegan cheese 1 cup chipotle garlic ranch dressing

Instructions

1. Heat 1/4 water in a sauce pan
2. Add onions and water saute for 1 minute
3. Add mushrooms and seasonings; saute another minute to boil
4. Reduce heat and simmer for 2-3 minutes until mushrooms are tender - Set Aside
5. Build Burgers - Place shredded cheese on 1 half of a tortilla, top with a layer of mushrooms, followed by pico de gallo, lettuce ,chipotle-garlic ranch sauce and a final layer of cheese, close the top half down to form a half quesadilla sandwich
6. Place quesadilla burger in a heated pan and toast on 1 side, pressing top down gently and heat for about 1 minute - turn to toast on the other side - toast both sides until quesadilla is golden brown and cheese is melted
7. Serve whole or sliced in halved with some additional sauce on the side. I like having these with Air Fried Potatoes. Enjoy!

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