Quinoa and Mushroom Veggie Burgers |
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Prep Time: 1 Minutes Cook Time: 10 Minutes |
Ready In: 11 Minutes Servings: 10 |
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Includes 1 hour chilling time. My food processor didn't chop the mushrooms easily, so I used the shredder attachment. Also had some sprouts that my hubby was unlikely to eat on the burger so I pureed them and added them to the mix. But you could also just add them as garnishment. Or do both. Mmmm, sprouts. Other things that are good to add to the finished burger is avocado, cucumber, mustard, mayo, yogurt, salsa, lettuce, grilled veggies, etc. Yum. Ingredients:
2 small zucchini |
10 medium mixed mushrooms |
1/4 cup minced onion |
1 teaspoon red pepper flakes |
1/4 cup finely grated parmesan cheese |
2 cups cooked quinoa (3/4 cup when dry) |
2 teaspoons coarse salt |
fresh ground pepper |
2 large eggs, lightly beaten |
1 1/2 cups fresh whole wheat breadcrumbs |
1 cup mixed sprouts |
6 whole wheat buns, split |
Directions:
1. Pulse mushrooms in a food processor until finely chopped or use the grater attachment if, like mine, your processor doesn't do mushrooms well. Transfer to a bowl.
2. Shred zucchini and remove excess moisture with paper towells. Add to mushrooms.
3. Heat 2 tablespoons oil in a large pan over medium heat.
4. Add shallot/onion and red-pepper flakes, and cook until softened, about 2 minutes.
5. Add mushrooms and zucchini, and cook until tender, about 2 minutes.
6. Remove from heat, and add Parmesan, quinoa, and salt.
7. Season with pepper.
8. Let cool completely, then stir in egg and breadcrumbs.
9. Cover, and refrigerate until cold and firm, about 1 hour.
10. Heat remaining 2 tablespoons oil in a large nonstick skillet over medium heat.
11. Shape mixture into six 1/2-inch-thick patties, pressing firmly.
12. Cook in batches until golden brown and cooked through, about 3 minutes per side.
13. Wipe pan clean, and return to medium heat.
14. Brush cut sides of buns with oil, and heat buns, cut sides down, until toasted, about 1 minute.
15. Assemble burgers and enjoy!
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