Mushroom and Quinoa Veggie Burgers
It's a burger to make the meat eaters jealous. Smoky mushrooms impart depth while quinoa brings whole grains and protein to this no holds barred burger.
- 1 lb portabello mushrooms, finely chopped
- 1/2 cup walnuts
- 1/4 onion, chopped
- tbs oil
- 1 clove garlic
- 1 tbs chili powder
- 1 tbs cumin
- 1 tbs smoked paprika
- 1/4 tsp cayenne
- 1 cup cooked quinoa (From about 1/2 cup raw)
- 2 tsp Worcestershire sauce
- 1/3 cup Panko breadcrumbs (Have a little extra on hand, just in case)
- Salt and pepper, to taste
- Heat a skillet over medium. Add walnuts and toast, stirring frequently, until fragrant and golden, about 5 to 7 minutes. Set the walnuts aside to col.
- Add the mushrooms to a pan heated to medium with a pinch of salt and a couple of tablespoons of water—just enough to prevent burning. Let the mushrooms cook for about 5-10 minutes to release their water.
- Remove the mushrooms from the pan to drain, then heat up about 2 tbs oil in the pan. Return the mushrooms to the pan and this time toss in the onion as well. Let those cook together for about 5 to 7 minutes. Then remove from heat to let cool.
- Add the walnuts to a food processor along with the garlic, chili powder, cumin, smoked paprika, and cayenne. Process until you get a fine meal, then transfer to a mixing bowl.
- Purée the mushroom mix in the food processor, working in batches as needed, until it is mostly smooth. Add this to the mixing bowl as well.
- Toss in the cooked quinoa, Worcestershire sauce, and breadcrumbs. Mix thoroughly, then cover and refrigerate for 1 hour. This helps everything bind together.
- Remove the mix from the fridge and let come to room temperature (this helps get rid of extra moisture from the fridge), then form into five patties.
- Sauté on a medium skillet until browned on the outside and warmed through, or bake in a 375 F oven for about 12 minutes.