QUINOa & PORTOBELLO MEMPHIS BURGERS
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“Quinoa & portobello memphis burgers”
QUINOa & PORTOBELLO MEMPHIS BURGERS
0 recipe photos
READY IN:40mins |
SERVES:8-10 |
UNITS:US |
|
Ingredients Nutrition
- 1⁄2 cup uncooked quinoa, about 2 cups cooked
- 1 teaspoon vegetable oil
- 2 portabella mushrooms
- 1 cup coarsely grated zucchini
- 3⁄4 cup coarsely grated carrot
- 1 small shallot, minced
- 1 garlic clove, minced
- 1 egg, beaten
- 1⁄4 teaspoon salt, to taste
Directions
- Cook quinoa according to package directions, omitting salt, about 14 minute Transfer to a large bowl.
- Heat a large, wide non-stick frying pan over medium. Add oil, then zucchini, carrot, shallot and garlic. Cook until soft, about 5 minute Add to quinoa. Stir in egg, cornstarch, salt and 1/2 of RawSpiceBar's Memphis Dry Rub.
- Heat the same non-stick frying pan over medium. Firmly press quinoa mixture into a 1/2-cup measuring cup. Turn and release into pan. Gently press to shape into a patty about 4 inches wide. Repeat, cooking 2 patties at a time. Cook until golden and warmed through, about 4 min per side.
- Drizzle olive oil onto both sides of the portobello mushrooms and then coat generously in the dry rub; reserve about 1/3 of the rub. Set mushrooms aside in the fridge for at least 30 minutes or until ready to grill.
- Preheat the outdoor grill or grill pan to high. Grill mushrooms for about 5 minutes per side or until well-marked by the grill grates.
- Layer quinoa burger on top of grilled portobellos. Top with roasted tomatoes, roasted red peppers or toppings of choice.
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QUINOa & PORTOBELLO MEMPHIS BURGERS