Quinoaandmushroomveggieburgers Recipes

MUSHROOM-QUINOA VEGGIE BURGERS WITH SPECIAL SAUCE

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.

MUSHROOM QUINOA BURGERS WITH ROASTED GARLIC AND THYME MAYONNAISE

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.

QUINOA VEGGIE BURGERS

Steps:

• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
• Process carrot in food processor until roughly chopped; add quinoa, garbanzo beans, green onions, bread crumbs, egg, garlic, and cumin. Pulse quinoa mixture until just mixed; transfer to a bowl.
• Stir peas and corn into the quinoa mixture; refrigerate until mixture comes together, about 15 minutes. Form quinoa mixture into patties.
• Heat olive oil in a skillet over medium heat; fry patties until golden brown, 4 to 5 minutes per side.
• Stir yogurt, tahini, lemon juice, cilantro, and curry powder together in a bowl. Serve burgers with tahini sauce.

QUINOA AND MUSHROOM VEGGIE BURGERS

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!

EPIC CRISPY QUINOA VEGGIE BURGER

Steps:

• In a bowl combine the quinoa, mashed cannellini beans, bread crumbs, egg, garlic, chipotle chile powder, salt and pepper. Mix well to moisten the ingredients and then mix in the shredded cheddar cheese. Mix well again and form into 4 or 5 equal burger patties (I made 5). Place on a plate and put in the fridge.
• In the same skillet add 1 tablespoon olive oil. Grab the quinoa burgers and cook until golden and crisp, about five minutes per side. During the last minute or so of cooking add the cheese, cover the pan and cook 2-3 minutes or until the cheese has melted. My burgers were not crumbly at all and very easy to flip.
• Assemble burgers with your favourite toppings. Caramelized onions, avocado, lettuce, onion, mayo, dijon and ketchup are great.

SMASHED CABBAGE AND MUSHROOM VEGGIE BURGERS

Steps:

• In a large bowl, whisk together egg, chickpea flour, water, soy sauce and garlic. Add onion, cabbage, mushrooms and sesame seeds; season with 1 teaspoon each salt and pepper. Using your hands, massage the cabbage mixture to evenly coat with the chickpea batter. Cover and let the mixture sit at room temperature for 30 minutes. Juices from the vegetables will leach out and make the batter slightly wetter.
• Divide the cabbage mixture into 6 portions (about 1 1/2 cups each).
• Heat 1/4 cup vegetable oil in a large cast-iron pan over medium-low heat. Cook 3 portions at a time, coaxing each patty together in the pan and compressing them with a flat spatula. Gently fry the patties, without disturbing them, until one side is golden brown, 7 to 8 minutes. Flip and cook the other side until the golden brown and the vegetables are cooked through, 5 to 7 minutes. Remove the patties from the pan onto a wire rack. Add remaining 1/4 cup oil to the pan and cook the remaining 3 portions.
• Place a slice of cheese on each cooked vegetable patty and allow the residual heat from the patties to melt the cheese. Serve sandwiched between buns, topping with mayonnaise, tomatoes, pickles and lettuce.