Mushroom-Quinoa Burger

Name: Mushroom-Quinoa Burger
Prep time: 15 min
Total time: 45 min
Yield: 5 serving(s)
Ingredients: 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; 1/2 c. vegan mayonnaise; 1 tsp. finely chopped fresh rosemary; 1 tsp. lemon juice; Kosher salt

By The Good Housekeeping Test KitchenPublished: Jun 13, 2016

Jump to recipe

Mike Garten

Yields:

5 serving(s)

Active Time:

15 mins

Total Time:

45 mins

These veggie burgers are hearty enough for carnivores.

Advertisement - Continue Reading Below

Ingredients

Burgers

4 medium portobello mushroom caps (about 1 lb.), gills removed, chopped
1/2 cup walnuts
1 clove garlic
2 Tbsp. canola oil
1/4 cup Chopped red onion
3 green onions, chopped
2 tsp. rice wine vinegar
1 cup cooked quinoa
1/2 cup cornstarch
Whole-grain burger buns
sprouts
Lettuce
Sliced tomatoes

Rosemary Mayo

1/2 cup vegan mayonnaise
1 tsp. finely chopped fresh rosemary
1 tsp. lemon juice
Kosher salt

Directions

1. Step 1Make 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.
2. Step 2In 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.
3. Step 3Preheat 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.
4. Step 4Make the Rosemary Mayo: Meanwhile, combine mayonnaise, rosemary, lemon juice, and a pinch of salt. Keeps up to 5 days, refrigerated.
5. Step 5Serve burgers on buns with Rosemary Mayo, garnished with sprouts, lettuce, and tomato.

Nutritional Information (per serving): Calories 495; Protein 9g; Carbohydrate 49g; Total Fat 31g; Saturated Fat 4g; Dietary Fiber 7g; Sodium 700mg

Advertisement - Continue Reading Below