The Mighty Mushroom Quinoa Veggie Burger

Main Dishes

Oct 7

SERVINGS: 4

INGREDIENTS:

For the burgers:

4 medium to large portabello mushroom caps, gills removed *see note 1/4 cup walnuts
2 garlic cloves
2 tablespoons extra virgin olive oil
salt and pepper, to taste
1 shallot, peeled and minced
4 green onions, chopped
4 teaspoons rice wine vinegar
1 1/2 cups cooked quinoa
1 teaspoon cornstarch
4 burger buns
lettuce, tomato, sprouts for garnish

For the Rosemary Mayo:

INSTRUCTIONS:

Preheat oven to 375°
Chop the mushrooms into smaller bite-size pieces and add to a baking dish.
To the mushrooms, add the walnuts, garlic, 1 tablespoon olive oil. Sprinkle h salt and pepper and s r to combine.
Roast the mushroom mixture for 20 minutes. Remove from oven and let cool. Turn the oven oﬀ.
Add the cooled mushroom mixture to a food processor with a blade.
Add the shallots, green onions, and vinegar.
Pulse un l the mixture is creamy, scraping the sides of the bowl as neccessary.
Transfer mixture to a large mixing bowl, add the quinoa and cornstarch. Combine until well blended.
Cover bowl with plas c wrap and refrigerate for 2 hours.
While the mixture is chilling, add the mayonnaise, rosemary, and lemon juice in a small bowl. Keep in the refrigerator.
After 2 hours, preheat oven to 375° and line a baking sheet with parchment paper.
Form the mixture into 4 patties.
Add the remaining 1 tablesppon of oil in a large skillet.
Carefully add the patties and cook and each side 3 minutes un l slightly browned.
Transfer to the parchment lined baking sheet and bake for 10 minutes.
Divide the rosemary mayo to the 4 buns. Add a burger to each bun and garnish with lettuce, tomato, and sprouts.
Serve immediately.

NOTES:

To remove the gills from the mushroom caps, gently scrap oﬀ using a spoon, careful not to scrape into the ﬂesh of the mushroom.

ATTRIBUTION: Anna-Marie Walsh @ Beauty and the Beets

SUBMITTED BY: Nicole

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