Bunless Mushroom Burger with Spaghetti Squash
A seasoned burger topped with mushrooms, onions, and pan-fried tomatoes, next to "noodles" that grew inside a squash.
Allergens: none of the major allergens
Skills: shaping patties, scraping with a fork, tearing greens, squeezing a lemon, whisking
Ingredients
- 1 pound organic ground beef
- 1 tablespoon Montreal steak seasoning
- 8 ounces mushrooms, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 tomatoes, sliced thick, for pan-frying
- 1 spaghetti squash
- 2 zucchini, cut in rounds
- 2 tomatoes, blended, for the zucchini sauce
- 4 handfuls arugula
- 1 cucumber
- 1 sweet pepper
- 1/2 red onion
- 1 lemon
- 4 tablespoons olive oil
- salt and pepper
Steps
- Joviette halves the spaghetti squash. Kids scoop out the seeds, salt it, and Joviette roasts it cut-side down at 400 °F for about 40 minutes.
- Kids sprinkle Montreal steak seasoning on the beef and shape four flat patties.
- Joviette sautés the onion, mushrooms, and garlic, then fries the patties in the same pan.
- Joviette pan-fries the thick tomato slices until they brown at the edges.
- Kids blend the tomatoes for the sauce. Joviette browns the zucchini rounds and pours the blended tomato over them.
- Kids tear the arugula and add cucumber, sweet pepper, and red onion. They whisk olive oil, lemon juice, salt, and pepper, and pour it over the salad.
- Kids scrape the roasted squash with a fork and watch it turn into strands.
- Kids build each plate: salad, squash, zucchini, and a burger topped with mushrooms, onions, and tomato.
Talk About It
- Scrape the squash with a fork: why do you think it is called spaghetti squash?
- Smell the Montreal seasoning. Can you spot the black pepper? What else do you smell?
- Taste a tomato raw, then pan-fried: which is sweeter?
- Who needs a bun? What does the burger taste like without one?