STREAMING NOW: Taste Testers

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“These are by far the best veggie burgers I've found. I now have to quadruple the recipe, and several friends/neighbors buy them from me when I make a batch. I make them as thick as a regular burger, about 3/4" thick, not a thin patty. Leave out the cheese for a vegan version.”
READY IN:
1hr
SERVES:
6
YIELD:
6 3/4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine water and quinoa in a medium saucepan. Bring to a boil, reduce to a simmer, then cover and cook for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and set aside to cool.
  2. To toast pecans; place whole nuts on a baking sheet and bake at 350°F, for 7 to 9 minutes (stirring once).
  3. Sauté onions in oil until softened. Add mushrooms, garlic, and spices/seasonings, stirring until the mushrooms are tender, about 5 minutes. Set aside to cool slightly.
  4. In a bowl, beat egg then add in the cooled quinoa, mushroom mixture, and the remaining ingredients. Stir until combined. Scoop ½cup of the mixture and form into a ball, and place on a greased baking sheet. Gently press down until you get the desired thickness. Bake at 350°F for 30 minutes.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: