Veggie Burger Patties W/ Mushrooms, Quinoa, & Garbanzo Beans

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READY IN: 35mins
SERVES: 6
YIELD: 6 Patties
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb mushroom, of your choice
  • 12
    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 14
    cups breadcrumbs
  • 1
    beaten egg
  • 3
    green onions, finely chopped
  • salt & pepper
  • 1
    tablespoon mccormick's pinch perfect garlic basil seasoning (or other seasoning)
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DIRECTIONS

  • Clean mushrooms with a damp cloth. Mince finely or put into a food processor until they are finely chopped.
  • 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.
  • 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.
  • 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.
  • You may need to add more liquid, use the reserve from the mushrooms & onion mixture.
  • 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.
  • Refrigerate the patties for an hour, covered tightly with plastic wrap.
  • 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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