Quinoa and Mushroom Veggie Burgers

Recipe by MahnaMahna
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 40mins
SERVES: 6
YIELD: 6 burgers
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pulse mushrooms in a food processor until finely chopped or use the grater attachment if, like mine, your processor doesn't do mushrooms well. Transfer to a bowl.
  • Shred zucchini and remove excess moisture with paper towells. Add to mushrooms.
  • Heat 2 tablespoons oil in a large pan over medium heat.
  • Add shallot/onion and red-pepper flakes, and cook until softened, about 2 minutes.
  • Add mushrooms and zucchini, and cook until tender, about 2 minutes.
  • Remove from heat, and add Parmesan, quinoa, and salt.
  • Season with pepper.
  • Let cool completely, then stir in egg and breadcrumbs.
  • Cover, and refrigerate until cold and firm, about 1 hour.
  • Heat remaining 2 tablespoons oil in a large nonstick skillet over medium heat.
  • Shape mixture into six 1/2-inch-thick patties, pressing firmly.
  • Cook in batches until golden brown and cooked through, about 3 minutes per side.
  • Wipe pan clean, and return to medium heat.
  • Brush cut sides of buns with oil, and heat buns, cut sides down, until toasted, about 1 minute.
  • Assemble burgers and enjoy!
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