Quinoa and Mushroom Veggie Burgers

“Slightly adapted Veggie Burgers recipe from Martha Stewart website. 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!”
READY IN:
1hr 40mins
SERVES:
6
YIELD:
6 burgers
UNITS:
US

Ingredients Nutrition

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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