0 0
Quinoa-Mushroom Burgers

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
4 (about 1 l.b.) Medium portobello mushroom caps gills removed, chopped
1/2 cup Chopped Walnuts
1 clove Garlic
2 tbsp. Canola Oil
1/4 cup Red Onion chopped
3 Green Onions chopped
2 tsp. Rice wine vinegar
1 cup Quinoa cooked
1/2 cup Cornstarch
Whole-grain burger buns
Sprouts
Lettuce
Tomatoes sliced
1/2 cup Mayonaise
1 tsp. Fresh Rosemary finely chopped
1 tsp. fresh lemon juice
Kosher Salt

Nutritional information

495
Calories
9 g
Protein
49 g
Carboydrates
31 g
Total Fat
4 g
Saturated Fat
7 g
Dietary Fiber
700 mg
Sodium

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Quinoa-Mushroom Burgers

Quinoa-Mushroom Burgers

Features:
  • Vegan

Quinoa-Mushroom Burgers

  • 45
  • Serves 5
  • Medium

Ingredients

Directions

Share

Quinoa-Mushroom Burgers

(Visited 78 times, 1 visits today)

Steps

1
Done

Step 1

Make the Burgers: Preheat oven to 375 degrees F. In 3-quart, shallow baking dish, toss mushrooms with walnuts, garlic, 1 tablespoon oil, 3⁄4 teaspoon salt, and 1⁄4 teaspoon pepper; spread in even layer. Bake 20 minutes or until mushrooms are tender. Set aside to cool. Turn oven off.

2
Done

Step 2

In food processor, pulse mushroom mixture, red onion, green onions, and vinegar until mostly smooth, scraping side of bowl if necessary. Transfer mixture to a large bowl and stir in quinoa and cornstarch until well-blended. Cover bowl with plastic wrap and refrigerate 2 hours.

3
Done

Step 3

Preheat oven to 375 degrees F. Line baking sheet with foil. Form mixture into 5 patties (about 1/2" thick and 3" wide). In a 12" nonstick skillet, heat remaining 1 tablespoon oil on medium. In 2 batches, cook patties 5 minutes or until well-browned, turning over once. Transfer seared patties to prepared baking sheet. Bake 10 minutes or until hot in centers.

4
Done

Step 4

Make the Rosemary Mayo: Meanwhile, combine mayonnaise, rosemary, lemon juice, and a pinch of salt. Keeps up to 5 days, refrigerated.

5
Done

Step 5

Serve burgers on buns with Rosemary Mayo, garnished with sprouts, lettuce, and tomato.

Admin

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Tahini-Lemon Quinoa with Asparagus Ribbons
next
Grilled Asparagus and Shiitake Tacos
previous
Tahini-Lemon Quinoa with Asparagus Ribbons
next
Grilled Asparagus and Shiitake Tacos

Add Your Comment

PARTNER NETWORK WEBSITES

Vibrant Jersey
Zoom 360
MN360Creations
Compare Jersey