Mushroom And Quinoa Burger Recipes

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MUSHROOM-QUINOA BURGER



Mushroom-Quinoa Burger image

Looking for an easy veggie burger recipe? This Mushroom-Quinoa Burger Recipe from GoodHousekeeping.com is the best.

Categories     Food     Recipes

Time 45m

Yield 5 servings

Number Of Ingredients 19

Burgers
4 medium portobello mushroom caps (about 1 lb.), gills removed, chopped
1/2 c. walnuts
1 clove garlic
2 tbsp. canola oil
1/4 c. Chopped red onion
3 green onions, chopped
2 tsp. rice wine vinegar
1 c. cooked quinoa
1/2 c. cornstarch
Whole-grain burger buns
sprouts
Lettuce
Sliced tomatoes
Rosemary Mayo
1/2 c. mayonnaise
1 tsp. finely chopped fresh rosemary
1 tsp. lemon juice
Kosher salt

Steps:

  • Make the Burgers: Preheat oven to 375 degrees F. In 3-quart, shallow baking dish, toss mushrooms with walnuts, garlic, 1 tablespoon oil, 3⁄4 teaspoon salt, and 1⁄4 teaspoon pepper; spread in even layer. Bake 20 minutes or until mushrooms are tender. Set aside to cool. Turn oven off.
  • In food processor, pulse mushroom mixture, red onion, green onions, and vinegar until mostly smooth, scraping side of bowl if necessary. Transfer mixture to a large bowl and stir in quinoa and cornstarch until well-blended. Cover bowl with plastic wrap and refrigerate 2 hours.
  • Preheat oven to 375 degrees F. Line baking sheet with foil. Form mixture into 5 patties (about 1/2" thick and 3" wide). In a 12" nonstick skillet, heat remaining 1 tablespoon oil on medium. In 2 batches, cook patties 5 minutes or until well-browned, turning over once. Transfer seared patties to prepared baking sheet. Bake 10 minutes or until hot in centers.
  • Make the Rosemary Mayo: Meanwhile, combine mayonnaise, rosemary, lemon juice, and a pinch of salt. Keeps up to 5 days, refrigerated.
  • Serve burgers on buns with Rosemary Mayo, garnished with sprouts, lettuce, and tomato.

MUSHROOM-QUINOA VEGGIE BURGERS WITH SPECIAL SAUCE



Mushroom-Quinoa Veggie Burgers with Special Sauce image

These hearty mushroom, black bean and quinoa veggie burgers are a healthy and satisfying homemade alternative to store-bought veggie burgers. And they take just 25 minutes of active time to prep, so while they're special enough for entertaining, they're quick enough for weeknight dinners.

Provided by Jamie Vespa, M.S., RD

Categories     Healthy Vegetarian Burger Recipes

Time 1h25m

Number Of Ingredients 17

1 large portobello mushroom, gills removed, roughly chopped
1 cup no-salt-added canned black beans, rinsed
2 tablespoons unsalted creamy almond butter
3 tablespoons canola mayonnaise, divided
1 teaspoon ground pepper
¾ teaspoon smoked paprika
¾ teaspoon garlic powder, divided
½ teaspoon salt
½ cup cooked quinoa
¼ cup old-fashioned rolled oats
1 tablespoon ketchup
1 teaspoon Dijon mustard
1 tablespoon extra-virgin olive oil
4 whole-wheat hamburger buns, toasted
2 leaves green-leaf lettuce, halved
4 slices tomato
4 thin slices red onion

Steps:

  • Place mushroom, black beans, almond butter, 1 tablespoon mayonnaise, pepper, paprika, 1/2 teaspoon garlic powder and salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. Transfer to a bowl and add quinoa and oats; stir well to combine. Refrigerate for 1 hour.
  • Meanwhile, whisk ketchup, mustard and the remaining 2 tablespoons mayonnaise and 1/4 teaspoon garlic powder in a small bowl until smooth.
  • Shape the mushroom mixture into 4 patties.
  • Heat oil in a large grill pan or nonstick skillet over medium-high heat. Add the patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more.
  • Serve the burgers on buns with the special sauce, lettuce, tomato and onion.

Nutrition Facts : Calories 394.5 calories, Carbohydrate 45.9 g, Cholesterol 3.8 mg, Fat 19.8 g, Fiber 9.4 g, Protein 11.6 g, SaturatedFat 2.1 g, Sodium 658.7 mg, Sugar 6.9 g

MUSHROOM QUINOA BURGERS WITH ROASTED GARLIC AND THYME MAYONNAISE



Mushroom Quinoa Burgers with Roasted Garlic and Thyme Mayonnaise image

Looking for a fantastic quinoa pattie that will satisfy carnivores too? Look no further than my mushroom quinoa burgers recipe packed full of the goodness of umami-laden mushrooms.

Provided by Delicious Everyday

Categories     Main Course

Time 1h10m

Number Of Ingredients 22

150 g quinoa
1 1/2 cups water
1/2 tsp fine sea salt
1 brown onion (peeled and diced)
3 cloves garlic (minced)
200 g button mushrooms (finely chopped (7oz))
2 tbs soy sauce, gluten-free variety if needed
2 tsp fresh thyme leaves (roughly chopped)
1 tbs parsley (finely chopped)
60 g wholemeal breadcrumbs ((2oz))
2 eggs (beaten)
salt and pepper to taste
olive oil for frying
GARLIC AND THYME MAYONNAISE:
1 1/4 cups neutral flavoured oil such as canola oil
2 cloves garlic (peeled)
2 whole eggs
3 tbsp of lemon juice
1 tsp of dijon mustard
1/2 tsp salt
1 tsp fresh thyme leaves (chopped)
pepper to taste

Steps:

  • To make the mayonnaise place the garlic cloves in a saucepan along with the oil. Place over a low heat for 20 minutes to infuse and slowly cook the garlic. Set aside to cool completely.
  • Place all of the ingredients except the thyme leaves into a narrow jug or bowl. Use a stick or immersion blender to combine the ingredients. You'll notice that almost immediately the mayonnaise will begin to emulsify. Blend until combined. You can see step by step photos of the process here.
  • Taste and adjust the seasonings as necessary. Refrigerate.
  • Rinse the quinoa well in a fine mesh sieve under cold running water. Place in a saucepan with the water and a pinch of salt and bring to the boil. Cover and cook for 12 to 20 minutes. I've found Australian Organic Quinoa cooks particularly quickly (12 minutes), others take up to 20 minutes or even longer. Check after 12 minutes to see if the quinoa is tender and you can see the little quinoa curlicues. Set aside to cool.
  • Heat a large frying pan over a medium low heat and 2 tsp olive oil and add the onions cook until lightly golden. Remove from the pan and place in a large bowl. Increase the heat to medium high and add another 2 tsp of olive oil. When the pan has come to heat add the mushrooms, garlic and thyme and cook for 2 minutes. Add the soy sauce and cook for a further 2 minutes or until the liquid has almost evaporated. Place in the same bowl as the onions and leave to cool.
  • Add the cooled quinoa to the bowl along with the onions and mushrooms. Add the breadcrumbs and parsley and mix to combine. Test and adjust seasonings with sea salt and pepper as necessary. Add the beat egg and mix until well combined.
  • Form the mixture into patties (I find I get around 10 patties out of the mixture) and refrigerate for 30 minutes.
  • Return the frying pan to a medium low heat and add enough olive oil to just coat the bottom of the pan. Place the patties in the frying pan and cook for 7 to 10 minutes on each side until golden brown.
  • Enjoy the burgers on fresh bread tools topped with a slice of cheddar cheese along with your favourite salad toppings and a dollop of garlic and thyme mayonnaise or ketchup.

Nutrition Facts : ServingSize 150 g, Calories 138 kcal, Carbohydrate 17 g, Protein 6 g, Fat 5 g, Cholesterol 65 mg, Sodium 500 mg, Fiber 2 g, Sugar 1 g

QUINOA AND MUSHROOM VEGGIE BURGERS



Quinoa and Mushroom Veggie Burgers image

Slightly adapted Veggie Burgers recipe from Martha Stewart website. Includes 1 hour chilling time. My food processor didn't chop the mushrooms easily, so I used the shredder attachment. Also had some sprouts that my hubby was unlikely to eat on the burger so I pureed them and added them to the mix. But you could also just add them as garnishment. Or do both! Mmmm, sprouts. Other things that are good to add to the finished burger is avocado, cucumber, mustard, mayo, yogurt, salsa, lettuce, grilled veggies, etc. Yum!

Provided by MahnaMahna

Categories     Lunch/Snacks

Time 1h40m

Yield 6 burgers, 6 serving(s)

Number Of Ingredients 12

2 small zucchini
10 medium mixed mushrooms
1/4 cup minced onion
1 teaspoon red pepper flakes
1/4 cup finely grated parmesan cheese
2 cups cooked quinoa (3/4 cup when dry)
2 teaspoons coarse salt
fresh ground pepper
2 large eggs, lightly beaten
1 1/2 cups fresh whole wheat breadcrumbs
1 cup mixed sprouts
6 whole wheat buns, split

Steps:

  • 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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