Quinoa Veggie Burger

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: 1 hr
• Serves: 6
• Yields: 6 3/4

Ingredients

• 1  cup water
• 1⁄2 cup  red quinoa
• 1  tablespoon  oil (of your choice)
• 1  cup onion, diced
• 2  cups mushrooms, finely chopped
• 1  garlic clove, minced
• 1  teaspoon  italian seasoning
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1  egg
• 3  tablespoons cornstarch
• 1⁄2 cup whole pecans, toasted and finely chopped
• 1  tablespoon  gluten-free soy sauce
• 2⁄3 cup  gluten-free fat-free cheddar cheese
• 1⁄3 cup  gluten-free  quick-cooking rolled oats

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.