Quinoa Mushroom Burger Recipes

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MUSHROOM AND QUINOA BURGER



Mushroom and Quinoa Burger image

How about a healthy, vegetarian twist on sandwiches? Instead of bread, use large Portobello mushroom caps baked in olive oil. Make the patties with quinoa, flour, and zucchini. Add these to the mushrooms together with refreshing baby spinach, tomato, bell pepper, and red onion.

Provided by Andrei Gusty

Categories     dairy-free, Fruit & vegetables, Main course, nut-free, salty, vegetarian

Time 50m

Yield 2

Number Of Ingredients 20

For the quinoa patties:
1 tablespoon vegetable oil
1 onion, diced
1 cup cooked quinoa (from 1 cup of uncooked quinoa)
1 zucchini, julienned
½ cup whole wheat flour
1 teaspoon cayenne pepper
salt
2 garlic cloves, crushed
1 whisked egg
For the mushrooms:
4 portobello mushroom caps
4 tablespoons of olive oil
salt
pepper
For assembling the burgers:
4 ounces of baby spinach
2 yellow bell pepper slices
1 medium tomato, sliced (8 slices)
1 medium-small red onion, sliced (6 rings)

Steps:

  • Heat the oil in a skillet over low heat and add the onion. Cook and stir until tender. Set aside.
  • For the quinoa: Rinse the quinoa using a strainer under cool, running water. Fill a pot with 2 cups of water, add salt and bring it to a boil. Add the quinoa and cook, covered, for 15 minutes or until the water has been absorbed. Remove from heat and let stand, covered, for 5 minutes.
  • For the quinoa patties: Add the cooked quinoa, zucchini, whole wheat flour, cooked onion, cayenne pepper, garlic, and the whisked egg. Season with salt and mix all until even.
  • Use this mixture to form 2 big flat patties.
  • Line a baking dish with parchment paper, place the patties in there, and bake for 20 minutes at 350⁰F/175⁰C.
  • For the mushrooms: Place the Portobello mushrooms in a baking dish, drizzle them with olive oil, season with salt and pepper, then bake for 10 minutes at 400⁰F/200⁰C.
  • Assemble the sandwiches: Place one Portobello cap upside-down on the work surface. Start adding on top of it: 1 ounce of baby spinach leaves, 1 quinoa patty, 1 slice of bell pepper, 4 tomato slices, and, again, 1 ounce of baby spinach. Top with a Portobello cap. Do the same for the second sandwich.

Nutrition Facts : Calories 741 calories, Protein 21 grams, Fat 40 grams, Carbohydrate 83 grams

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 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 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!

BOBBY FLAY'S VEGGIE BURGER



Bobby Flay's Veggie Burger image

Full disclosure: I have never met a veggie burger that I like...never! Until now, that is. A few months ago, I had to create a veggie burger, on the fly, for a veggie burger battle on Beat Bobby Flay. Don't ask me what made me grab mushrooms, quinoa and chickpeas off the pantry shelves, but I am glad that I did. It is a perfect combination of flavors and textures. This burger is delicious. It's not a hamburger and never will be, but for those who no longer eat meat, I think it is a great alternative.

Provided by Bobby Flay

Categories     main-dish

Time 4h35m

Yield 4 servings

Number Of Ingredients 26

3 tablespoons canola oil, plus more for frying
1 pound cremini mushrooms, stemmed, sliced 1/4-inch thick
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup Bobby's BBQ Sauce or your favorite barbecue sauce
1 cup semi-loosely packed Quinoa, recipe follows
1/2 cup semi-loosely packed Chickpea Puree, recipe follows
3 tablespoons chopped fresh cilantro
2 large eggs (for egg wash), seasoned with 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper
1 cup quinoa flour, seasoned with 1 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper
4 thin slices smoked Gouda
4 soft sesame seed buns, lightly toasted
Green Onion-Mustard Slaw, recipe follows
1/2 teaspoon kosher salt
1/2 cup red quinoa
One 15.5-ounce can chickpeas
1/2 cup red wine vinegar
4 tablespoons honey
4 tablespoons Dijon mustard
4 tablespoons whole grain mustard
1 tablespoon granulated sugar
1/4 head red cabbage, thinly sliced
1/4 head white cabbage, thinly sliced
3 green onions (green and pale green parts), thinly sliced
1/2 medium red onion, coarsely grated
Kosher salt and freshly ground black pepper

Steps:

  • 1. Heat 2 tablespoons of the oil in a large saute pan over high heat until it begins to shimmer. Add the mushrooms and let sit for at least 3 minutes without touching. Stir and let sit again until mushrooms begin to brown and water begins to evaporate. Cook until golden brown and dry. Season with salt and pepper. Add the barbecue sauce and a splash of water and cook until the mushrooms are glazed, about 2 minutes. Transfer to a baking sheet and let cool to room temperature.
  • 2. Combine the mushrooms, Quinoa and Chickpea Puree in a bowl. Mix in the cilantro. Taste for seasoning, adding more salt and pepper if needed. (Remember that the quinoa was seasoned with salt, the mushrooms were seasoned with salt and pepper and the egg wash and quinoa flour will be seasoned). Cover the mixture and refrigerate until chilled, at least 2 hours.
  • 3. Heat 2 inches of oil in a medium high-sided saute pan over high heat until it registers 350 degrees F on a deep-fry thermometer.
  • 4. Form the burgers (using a ring mold) into 4 burgers (I got 4 burgers that were each about 4 1/8 ounces).
  • 5. Whisk together the eggs in a shallow bowl and season with salt and pepper. Put the quinoa flour in a shallow bowl and season with salt and pepper.
  • 6. Using a fish spatula, gently put a patty into the egg wash; remove and let the excess drip off. Dredge the patty in the flour and tap off the excess. Repeat with the remaining patties.
  • 7. Fry the patties until golden brown and crisp, about 3 minutes, flipping halfway through the cooking process. Remove to a plate lined with paper towels.
  • 8. Heat the remaining 1 tablespoon oil in a large nonstick pan over high heat until it shimmers. Add the patties and top each with a slice of cheese. Remove from the heat and slowly add 1/4 cup of water to the pan (careful not to hit the burger). Cover, return to the heat and count to 10. Remove the lid, the cheese will be melted.
  • 9. Place the burgers on the bottoms of the buns, top with a large dollop of Green Onion-Mustard Slaw and drizzle with some of the reserved mustard dressing.
  • Combine the salt with 1 cup of water in a medium saucepan and bring to a boil over high heat. Stir in the quinoa, bring to another boil, reduce the heat to medium-low, cover and cook until tender and the water is absorbed, about 25 minutes. Remove from the heat, let sit for 10 minutes and fluff with a fork. Spread evenly onto a baking sheet and let cool completely. The quinoa can be made a day ahead and stored in a container with a tight lid.
  • 1. Drain the chickpeas in a colander. Rinse and drain again. Line a baking sheet with paper towels and drain the chickpeas for at least 15 minutes.
  • 2. Transfer the chickpeas to a food processor and process until coarsely chopped. Transfer to a bowl.
  • 1. Whisk together the vinegar, honey, mustards and sugar in a medium bowl until smooth.
  • 2. Combine both cabbages and both onions in a large bowl. Add 1/2 cup of the dressing and toss to combine. Season the slaw with salt and pepper and let sit at room temperature for at least 30 minutes to allow the flavors to meld and the cabbage to wilt. The slaw can be made 4 hours in advance and stored covered in the refrigerator. Reserve the remaining dressing for the burger.

QUINOA WITH MUSHROOMS



Quinoa with Mushrooms image

Quinoa is a healthy grain that can be substituted in most recipes for rice or couscous. I recently experimented with quinoa and made this dish which my husband and I both love. This easy-to-make and tasty side dish is similar to a pilaf.

Provided by Jen Cardenas

Categories     Side Dish     Grain Side Dish Recipes

Time 40m

Yield 6

Number Of Ingredients 8

1 tablespoon olive oil
1 (8 ounce) package mushrooms, chopped
1 onion, chopped
1 clove garlic, minced
1 tablespoon butter
1 ½ cups quinoa, rinsed
3 cups chicken broth
⅓ cup grated Parmesan cheese

Steps:

  • Heat the oil in a skillet over medium heat. Cook and stir the mushrooms, onion, and garlic in the hot oil until browned, about 5 minutes; set aside.
  • Melt the butter in a pot over medium-high heat. Add the quinoa to the melted butter and let it brown, about 3 minutes. Pour the chicken broth over the quinoa; bring to a boil. Cover and reduce heat to low; simmer 10 minutes. Stir in the sauteed mushroom mixture and cook another 2 minutes. Sprinkle with Parmesan cheese to serve.

Nutrition Facts : Calories 233.5 calories, Carbohydrate 30.6 g, Cholesterol 10 mg, Fat 8.5 g, Fiber 3.7 g, Protein 9.5 g, SaturatedFat 2.8 g, Sodium 103.4 mg, Sugar 1.4 g

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From bodyfuelorganics.ca


STELLAR QUINOA BURGER RECIPE | BON APPéTIT
2015-12-15 Preheat oven to 350°. Prick sweet potato all over with a fork; rub with 1 Tbsp. oil, then season with salt and pepper. Roast directly on oven rack until tender, 30–45 minutes. Let cool. Remove ...
From bonappetit.com


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