Quinoaandmushroomveggieburgers Recipes

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VEGGIE BURGERS



Veggie Burgers image

These veggie burgers get their rich, earthy flavor from mushrooms and nutty quinoa, and are topped with sharp radish sprouts and cool cucumbers. Greek yogurt is a zesty Mediterranean replacement for ketchup. Serve these with our Golden-Beet Salad as a side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Quinoa Recipes

Number Of Ingredients 15

2 portobello mushrooms (8 ounces), stems removed, cut into 1/2-inch pieces
1 small zucchini
1/4 cup extra-virgin olive oil, plus more for brushing
1/4 cup minced shallot (1 large shallot)
1/4 teaspoon red-pepper flakes
1/4 cup finely grated Parmesan cheese
3/4 cup quinoa, cooked according to package directions (2 cups cooked)
2 teaspoons coarse salt
Freshly ground pepper
1 large egg, lightly beaten
1 1/2 cups fresh whole-wheat breadcrumbs
6 whole-wheat buns, split
Yogurt-Garlic Sauce for Veggie Burgers
1 cup radish sprouts, or other fresh sprouts
1/2 English cucumber, peeled and cut diagonally into 1/4-inch-thick slices

Steps:

  • Pulse mushrooms in a food processor until finely chopped, and transfer to a bowl. Shred zucchini, place on paper towels, and squeeze to remove excess moisture. Add to mushrooms.
  • Heat 2 tablespoons oil in a large pan over medium heat. Add shallot 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. Spread yogurt-garlic sauce on cut sides of bun halves. Divide burgers, sprouts, and cucumber among bottom halves. Sandwich with top halves.

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!

MOM'S QUINOA BURGERS



Mom's Quinoa Burgers image

I made these with leftover quinoa and some vegetables I had in the fridge. Super easy! Great on a multigrain bun with some tomatoes, spinach, and your favorite spread! My 2 1/2-year-old said, I love it Mommy! If necessary, while frying, flatten the burgers with the back of your spatula (but don't make them too thin).

Provided by Patritsia Raphaelevna

Categories     Main Dish Recipes     Burger Recipes     Veggie

Time 1h31m

Yield 6

Number Of Ingredients 14

1 ½ cups water
¾ cup dry quinoa
2 tablespoons olive oil, divided
¼ cup chopped onion
2 tablespoons chopped celery
½ cup chopped zucchini
¼ cup chopped yellow bell pepper
¼ cup chopped red bell pepper
1 teaspoon finely chopped garlic
3 tablespoons whole wheat flour, or more if needed
1 egg
salt and ground black pepper to taste
1 dash cayenne pepper
½ cup shredded mozzarella cheese

Steps:

  • Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside to cool slightly, about 15 minutes.
  • Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add onion and celery; saute for 1 minute. Add zucchini, yellow bell pepper, and red bell pepper; saute until tender, 5 to 7 minutes more. Set aside to cool, about 10 minutes.
  • Mix quinoa, zucchini-pepper mixture, and garlic together in a bowl. Stir in flour; stir in egg. Season with salt, pepper, and cayenne. Mix in mozzarella cheese. Form into about 6 equal-size patties; place on a plate.
  • Heat 1 tablespoon oil in a skillet over medium heat. Fry patties until heated through and browned, 5 minutes per side.

Nutrition Facts : Calories 176.1 calories, Carbohydrate 18.7 g, Cholesterol 37 mg, Fat 8.3 g, Fiber 2.4 g, Protein 7.2 g, SaturatedFat 2 g, Sodium 102.7 mg, Sugar 1.1 g

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