Quinoa Mushroom Burger
This Quinoa Mushroom Burger is hearty, wholesome, and bursting with umami flavor—perfect for a nutritious meatless meal packed with texture and taste!
Servings: 6 servings
Ingredients
- 1 cup quinoa rinsed
- 2 cups water
- 1/4 cup olive oil divided
- 1 large shallot minced
- 1/2 teaspoon crushed red pepper flakes
- 2 large portobello mushrooms stems removed and caps finely chopped
- 1/8 teaspoon salt
- Freshly ground black pepper to taste
- 1 1/2 cups bread crumbs
- 1/2 cup cooked, mashed yam more can be added if needed
- 6 to 12 leaves lettuce optional, to use as a bun substitute
- 3 slices tomato optional
- 3/4 cup guacamole or mashed avocado optional, for creaminess
Instructions
Cook the Quinoa
- Rinse 1 cup of quinoa under cold water until clear. In a medium saucepan, combine rinsed quinoa and 2 cups water. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed. Remove from heat and fluff with a fork. Let cool slightly.
Sauté Aromatics and Mushrooms
- Heat half of the olive oil (2 tablespoons) in a large skillet over medium heat. Add minced shallot and crushed red pepper flakes, sauté until fragrant and translucent, about 2-3 minutes. Add finely chopped portobello mushrooms and cook until softened and moisture evaporates, about 7 minutes. Season with salt and freshly ground black pepper. Remove from heat and let cool.
Combine Ingredients
- In a large mixing bowl, combine cooked quinoa, sautéed mushroom mixture, bread crumbs, and mashed yam. Drizzle in remaining olive oil and mix thoroughly. Add more mashed yam or bread crumbs if mixture is too loose to form patties.
Form Patties
- Shape the mixture into 6 to 8 patties, about 1/2 inch thick. Place on a baking sheet or plate. Refrigerate for 30 minutes to firm up if desired, especially before freezing.
Cook the Patties
- Heat a nonstick skillet over medium heat and add a drizzle of olive oil. Cook patties for 4-5 minutes on each side until golden brown and heated through. Be gentle when flipping.
Assemble Your Quinoa Mushroom Burger
- Serve patties on toasted buns or wrapped in lettuce leaves. Add tomato slices and a dollop of guacamole or mashed avocado. Pair with fries or relish if desired.
Equipment
- Medium Saucepan
- Food Processor
- Large skillet or nonstick frying pan
- Mixing Bowl
- Spatula or Wooden Spoon
- Baking sheet or plate
Notes
- For best texture, squeeze out excess moisture from cooked mushrooms before mixing to prevent patties from falling apart.
- Chop mushrooms finely by hand if a food processor is not available for even texture.
- Refrigerate patties before cooking to help them hold together better, especially if mixture is wet.
- Freezing patties on a baking sheet before storing in containers prevents sticking and allows easy portioning.
- Try baking patties at 375°F (190°C) for 20-25 minutes as a hands-off cooking alternative.