Veggie Burger Patties W/ Mushrooms, Quinoa, & Garbanzo Beans |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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As the chef of my family, I have embraced meatless dishes as a way to get more vital nutrients and nourishing foods into our diet. These light and tasty patties make the perfect substitute for those days when you want a cheeseburger. You may grill these in a non-stick pan with no added oils, or you can pan fry them. I suggest trying the non-stick route, for better health! Serve with provolone cheese, on a bun or just by itself. My son liked ranch dressing with his, and I made a balsamic broccoli rainbow slaw to put atop mine. We were all satisfied! Ingredients:
1 lb mushroom, of your choice |
1/2 cup onion, diced |
1 garlic clove, minced |
1 tablespoon olive oil |
1 cup cooked quinoa |
1 (16 ounce) can drained and rinsed garbanzo beans (chick peas) |
1 1/4 cups breadcrumbs |
1 beaten egg |
3 green onions, finely chopped |
salt & pepper |
1 tablespoon mccormick's pinch perfect garlic basil seasoning (or other seasoning) |
Directions:
1. Clean mushrooms with a damp cloth. Mince finely or put into a food processor until they are finely chopped.
2. Saute the onions and garlic on medium high heat for 3 minutes. Add mushrooms and cook until mushrooms are tender and darken in color. Remove from heat, drain off and reserve excess water. Season with salt and pepper.
3. Mash or use a food processor on the Garbanzo beans to make a paste. It is okay if some of the beans are intact, gives a nice texture.
4. Combine the mushroom mixture, the cooked quinoa, the mashed garbanzo beans, the bread crumbs, the green onions, the McCormick's seasoning and the beaten egg and combine well with a rubber spatula.
5. You may need to add more liquid, use the reserve from the mushrooms & onion mixture.
6. Form into patties. Make sure they are not too thick or they will not cook right. There should be 6 medium large patties, no more than 1/2 inch thick.
7. Refrigerate the patties for an hour, covered tightly with plastic wrap.
8. Use a non-stick pan to grill on each side, about 6 minutes each side on Medium High heat. I had no problems with sticking, but if you must you a cooking spray first.
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