“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.

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