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    You are in: Home / Recipes / Veggie Burger Patties W/ Mushrooms, Quinoa, & Garbanzo Beans Recipe
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    Veggie Burger Patties W/ Mushrooms, Quinoa, & Garbanzo Beans

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    Ms. DMAC's Note:

    As the chef of my family, I have embraced meatless dishes as a way to get more vital nutrients and nourishing foods into our diet. These light and tasty patties make the perfect substitute for those days when you want a cheeseburger. You may grill these in a non-stick pan with no added oils, or you can pan fry them. I suggest trying the non-stick route, for better health! Serve with provolone cheese, on a bun or just by itself. My son liked ranch dressing with his, and I made a balsamic broccoli rainbow slaw to put atop mine. We were all satisfied!

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    Serves: 6



    Units: US | Metric

    • 1 lb mushroom, of your choice
    • 1/2 cup onion, diced
    • 1 garlic clove, minced
    • 1 tablespoon olive oil
    • 1 cup cooked quinoa
    • 1 (16 ounce) can drained and rinsed garbanzo beans (Chick Peas)
    • 1 1/4 cups breadcrumbs
    • 1 beaten egg
    • 3 green onions, finely chopped
    • salt & pepper
    • 1 tablespoon mccormick's pinch perfect garlic basil seasoning (or other seasoning)


    1. 1
      Clean mushrooms with a damp cloth. Mince finely or put into a food processor until they are finely chopped.
    2. 2
      Saute the onions and garlic on medium high heat for 3 minutes. Add mushrooms and cook until mushrooms are tender and darken in color. Remove from heat, drain off and reserve excess water. Season with salt and pepper.
    3. 3
      Mash or use a food processor on the Garbanzo beans to make a paste. It is okay if some of the beans are intact, gives a nice texture.
    4. 4
      Combine the mushroom mixture, the cooked quinoa, the mashed garbanzo beans, the bread crumbs, the green onions, the McCormick's seasoning and the beaten egg and combine well with a rubber spatula.
    5. 5
      You may need to add more liquid, use the reserve from the mushrooms & onion mixture.
    6. 6
      Form into patties. Make sure they are not too thick or they will not cook right. There should be 6 medium large patties, no more than 1/2 inch thick.
    7. 7
      Refrigerate the patties for an hour, covered tightly with plastic wrap.
    8. 8
      Use a non-stick pan to grill on each side, about 6 minutes each side on Medium High heat. I had no problems with sticking, but if you must you a cooking spray first.

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    Nutritional Facts for Veggie Burger Patties W/ Mushrooms, Quinoa, & Garbanzo Beans

    Serving Size: 1 (236 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 272.8
    Calories from Fat 53
    Total Fat 5.9 g
    Saturated Fat 0.9 g
    Cholesterol 31.0 mg
    Sodium 410.4 mg
    Total Carbohydrate 44.3 g
    Dietary Fiber 6.3 g
    Sugars 3.6 g
    Protein 11.8 g

    The following items or measurements are not included:

    garlic basil seasoning

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