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–+ servings

Fried Vegetarian Cheeseburger Pockets

Course: Appetizer, Main Course
Cuisine: American
Prep Time: 1 hour
Cook Time: 5 minutes
Total Time: 1 hour 5 minutes
Servings: 20 pieces
Calories: 131kcal
Author: Lord Byron's Kitchen
A fun and delicious appetizer that can be enjoyed by vegetarians and meat-eaters alike; Fried Vegetarian Cheeseburger Pockets just might become your newest addiction! 
Print Recipe

Ingredients

  • 1 medium onion, finely chopped
  • 500 grams cremini mushrooms, finely chopped
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon dried red chili flakes, optional
  • 1 clove garlic, finely minced
  • 100 grams walnuts pieces
  • 1 packet Club House mushroom gravy mix
  • 1/2 cup cheddar cheese, cut into 1/2" cubes
  • 1 package wonton wrappers
  • vegetable oil, for frying
  • 1/4 cup fresh parsley, chopped

Instructions

  • Over medium heat, in a large skillet, add the olive oil, butter, mushrooms, salt, and pepper.  Cook for 15-20 minutes until mushrooms have released their moisture and have turned a very deep brown colour.
  • Add the garlic, walnuts, dried red chili flakes, and the mushroom gravy packet.  Stir well to combine.  Cook for 3 minutes and remove from heat.
  • Transfer mixture to a food processor and pulse until mixture forms a paste.  Remove from the food processor and place in a bowl.  Allow the mixture to cool completely.
  • Once cooled, portion out 1 packed tablespoon and roll it into a ball.  Push a cube of the cheddar cheese into the ball and form the mixture around the cheese.  Be sure to completely cover the cheese with the mixture.  Set aside and continue to do this until you have used up all of the "meat" mixture.
  • To assemble, place one of the balls in the center of a wonton wrapper.  Dip your finger into tap water and moisten the perimeter of the wonton wrapper.  Place a second wrapper on top and push the other perimeter of the two wrappers together to form a seal.  I pinch the two to make sure there's a good seal.  You could roll the edges together like a dumpling or pot-sticker, or use the back of a fork to press them together.
  • Continue to do this until all of the balls are wrapped and formed into pockets.  Set each pocket aside on a wooden cutting board.  Do not overlap.  Cover with a kitchen towel until you're ready to fry.
  • Bring the vegetable oil to 350 degrees.  This is optimum frying temperature for these pockets.  Add just a few pockets at a time - fry in batches to avoid overcrowding or sticking.  Fry for 2-3 minutes per side.
  • Remove from oil and drain on paper towels.
  • Garnish with parsley and serve with ketchup and mustard.

Nutrition

Calories: 131kcal | Carbohydrates: 15g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 212mg | Potassium: 167mg | Fiber: 1g | Vitamin A: 120IU | Vitamin C: 1.5mg | Calcium: 43mg | Iron: 1.1mg