Quinoa Mushroom Burger

If you’re craving a burger that’s hearty, wholesome, and bursting with umami flavor, look no further than this Quinoa Mushroom Burger. Combining the nutty goodness of quinoa with the rich earthiness of portobello mushrooms, this recipe creates a satisfying patty that’s perfect for anyone seeking a delicious meatless alternative. Whether you’re serving it on a toasted bun or wrapped in crisp lettuce leaves for a lighter bite, this burger packs plenty of flavor and texture in every mouthful.

What Sets This Recipe Apart

What makes this Quinoa Mushroom Burger truly stand out is its unique combination of ingredients and simple preparation. The quinoa provides a protein-packed base, while the finely chopped portobello mushrooms add moisture and a deep, savory essence that’s often missing in veggie burgers. Using mashed yam as a binder keeps the patties tender and adds a subtle sweetness. Plus, the addition of red pepper flakes and shallots brings a gentle kick and aromatic depth without overpowering the burger.

This is a fantastic recipe for those who want a homemade burger that’s both nutritious and full of flavor. It’s gluten-friendly if you swap out regular bread crumbs for gluten-free, and can easily be customized with your favorite toppings. It’s also a great recipe to make ahead and keep in your freezer for quick meals on busy days.

What’s in the Bowl

• 1 cup quinoa – the protein-rich grain that forms the burger base
• 2 cups water – to cook the quinoa perfectly fluffy
• 1/4 cup olive oil, divided – for sautéing and adding richness
• 1 large shallot, minced – for a mild onion flavor
• 1/2 teaspoon crushed red pepper flakes – a hint of heat to brighten the patty
• 2 large portobello mushrooms, stems removed and caps finely chopped – the star ingredient providing moisture and umami
• 1/8 teaspoon salt – to season
• Freshly ground black pepper, to taste
• 1 1/2 cups bread crumbs – to bind the mixture together
• 1/2 cup cooked, mashed yam – adds moisture and a subtle sweetness; more can be added if needed
• 6 to 12 lettuce leaves – optional, to use as a bun substitute for a lighter option
• 3 tomato slices – optional, for freshness and juiciness
• 3/4 cup guacamole or mashed avocado – optional, for creaminess and healthy fats

What You’ll Need (Gear)

• Medium saucepan – for cooking quinoa
• Food processor – to finely chop mushrooms quickly and evenly
• Large skillet or nonstick frying pan – for sautéing and cooking patties
• Mixing bowl – to combine all burger ingredients
• Spatula or wooden spoon – for stirring and flipping patties
• Baking sheet or plate – to hold patties before cooking or freezing

Quinoa Mushroom Burger: How It’s Done

1. Cook the Quinoa

Rinse 1 cup of quinoa under cold water until the water runs clear. This removes the bitter coating called saponin. In a medium saucepan, combine rinsed quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until all water is absorbed. Remove from heat and fluff with a fork. Let it cool slightly.

2. Sauté Aromatics and Mushrooms

Heat half of the olive oil (2 tablespoons) in a large skillet over medium heat. Add the minced shallot and crushed red pepper flakes, sautéing until fragrant and translucent, about 2-3 minutes. Add the finely chopped portobello mushrooms and cook until softened and their moisture evaporates, around 7 minutes. Season with salt and freshly ground pepper. Remove from heat and let cool.

3. Combine Ingredients

In a large mixing bowl, combine the cooked quinoa, sautéed mushroom mixture, bread crumbs, and mashed yam. Drizzle in the remaining olive oil and mix thoroughly. If the mixture feels too loose to form patties, add a little more mashed yam or bread crumbs as needed.

4. Form Patties

With your hands, shape the mixture into 6 to 8 patties, about 1/2 inch thick. Place them on a baking sheet or plate. If you want, refrigerate for 30 minutes to help them firm up, especially if you plan to freeze some for later.

5. Cook the Patties

Heat a nonstick skillet over medium heat and add a drizzle of olive oil. Cook the patties for 4-5 minutes on each side, or until golden brown and heated through. Be gentle when flipping to keep them intact.

6. Assemble Your Quinoa Mushroom Burger

Serve your patties on toasted buns or wrapped in crisp lettuce leaves. Add fresh tomato slices and a generous dollop of guacamole or mashed avocado for extra creaminess and flavor. If you want to elevate your burger experience even more, pair it with crunchy Homemade French Fries or add a tangy twist with Pickled Peach Relish For Burgers.

Healthier Substitutions

• Use gluten-free bread crumbs to make the burgers gluten-free.
• Substitute mashed sweet potato or pumpkin for yam depending on availability.
• Swap olive oil for avocado oil or coconut oil for different flavor profiles.
• Use whole grain buns or lettuce wraps for a lower-carb option.
• Add finely chopped walnuts or sunflower seeds for extra crunch and nutrition.

Insider Tips

For the best texture, make sure to squeeze out as much moisture as possible from the cooked mushrooms before mixing. Excess moisture will make patties fall apart during cooking.

If you don’t have a food processor, finely chop the mushrooms by hand, but be sure to chop them very small to help bind the mixture well.

Letting the patties rest in the fridge before cooking helps them hold together better, especially if the mixture feels a bit wet.

Experiment with spices like smoked paprika, ground cumin, or garlic powder to tweak the flavor to your liking.

Storage Pro Tips

These Quinoa Mushroom Burger patties freeze beautifully. After shaping, place them on a baking sheet lined with parchment paper and freeze until solid. Then transfer to a freezer-safe container or bag. When ready to eat, thaw in the fridge overnight and cook as usual.

Leftover cooked patties can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave.

To keep your burger buns fresh, store them in a bread box or sealed bag at room temperature for a day or two, or freeze for longer storage.

Your Top Questions

Can I make these burgers vegan?

Absolutely! This Quinoa Mushroom Burger recipe is naturally plant-based and contains no animal products, making it perfect for vegan diets.

What can I use instead of yams?

You can substitute cooked and mashed sweet potatoes, pumpkin, or even butternut squash. These options provide similar moisture and natural sweetness to help bind the patties.

Can I bake these patties instead of frying?

Yes, you can bake the patties at 375°F (190°C) for about 20-25 minutes, flipping halfway through, until they are golden and firm. This is a great option for a hands-off cooking method.

How do I prevent the patties from falling apart?

Make sure to cook off excess moisture from the mushrooms and allow the mixture to rest in the fridge before cooking. Adding enough bread crumbs and mashed yam also helps bind the ingredients securely.

Quick Weeknight Wins

• Mushroom Thyme Pearl Couscous Pilaf – a perfect side dish to accompany your burger
• Pickled Peach Relish For Burgers – add a burst of fruity tang
• Homemade French Fries – classic crispy fries to complete your meal

Before You Go

Don’t forget to toast your buns or lettuce leaves lightly to add a bit of crunch and warmth to your burger. Feel free to customize with your favorite toppings like caramelized onions, sautéed peppers, or a slice of cheese for an indulgent touch. This Quinoa Mushroom Burger is a versatile recipe that fits seamlessly into any meal plan, whether you’re entertaining guests or meal prepping for the week ahead.

Give this recipe a try and savor the delicious harmony of flavors and textures. It’s a wholesome way to enjoy a burger night with ingredients that nourish and satisfy. Happy cooking!

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