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Ingredients
- 1/2 cup uncooked quinoa (about 2 cups cooked)
- 1 tsp vegetable oil
- 1/2 227 g pkg cremini mushrooms, coarsely grated (1 cup)
- 1 cup coarsely grated zucchini
- 3/4 cup coarsely grated carrot
- 1 small shallot, minced
- 1 garlic clove, minced
- 1 egg, beaten
- 3 tbsp cornstarch
- 1/4 tsp salt
- 1/8 tsp cayenne pepper
- Cook quinoa according to package directions, omitting salt, about 14 min. Transfer to a large bowl.
- Heat a large, wide non-stick frying pan over medium. Add oil, then mushrooms, zucchini, carrot, shallot and garlic. Cook until soft, about 5 min. Add to quinoa. Stir in egg, cornstarch, salt and cayenne.
- Heat the same non-stick frying pan over medium. Firmly press quinoa mixture into a 1/2-cup measuring cup. Turn and release into pan. Gently press to shape into a patty about 4 in. wide. Repeat, cooking 2 patties at a time. Cook until golden and warmed through, about 4 min per side. Top with tahini sauce and roasted plum tomatoes.
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Portobello “Bun”:
Barbecue portobellos on a greased grill over medium for 5 min per side.
- 159 calories
- 5 g protein
- 27 g carbohydrates
- 4 g fat
- 3 g fibre
- 180 mg sodium
User comments (29)
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So tasty, we loved them!
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Made these for dinner, they were delicious! Even had leftovers and ate them cold with tzatziki and a regular tomato.....highly recommended!
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These are delicious. I served them on roast red pepper halves with some sundried tomato tapenade. They don't stay together very well however.
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Made these up on the weekend. They are tasty, have a nice texture and hold together well. I had one cold with some chopped tomatoes, some avocado and a wee bit of real bacon bits tossed on top - quite yummy that way also. They reheat nicely.
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I tried them too. My family aren't 'shroom people, so I upped the amount of carrots and zukes. Served them on thin chiabbata buns. A major hit in our household! A little fussy, but definitely worth the effort.
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We are also not mushroom people so we passed on the mushrooms, but the burger was so delicious it stands on its own! Tomorrow I am going to try the leftovers with a little mango citrus salsa... can't wait!
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I'm slowly expanding my boyfriend's food repertoire... he devoured his before I even took a bite! We ate it with hummus and roasted tomato, with roasted portobello on top. Definitely a keeper.
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I made these last week and as my husband is a lover of everything food, he asked that I save the recipe and make them again soon. I added chipotle dip before I put the burger on the mushroom. Yum!
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Just wondering...can you make this with a different type of mushroom? And, can you also omit the zucchini???
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I just used button mushrooms chopped fine and upped the carrots as I didn't have zucchini - they were delish!
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My hubby made these for me...they were very tasty! You could use any sautéed veggie (he added red pepper), he also added Panko bread crumbs which made them crispy. I had mine with humous...very yummy!!
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Made these - loved them. My son (21 months) devoured them. My husband insisted that I save this recipe for the future and not change a thing. I'm vegan, so I subbed the egg for Ener-g egg replacer and I didn't have a shallot so I subbed for 1/3 red onion and used white mushrooms as that is what I had. I think grating is the key to helping the patties stick together.
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I made these last night for dinner. Next time I make them, I'm going to do a double batch, so I can feed the kids this also. My husband also devoured his in seconds. I used roasted garlic hummus, and broccoli sprouts because my store doesn't carry pea sprouts. I have two patties left over, looking forward to dinner tonight.
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I was looking for something easy to make for a snack on the golf course. It filled the bill and besides being tasty they are nutritious as well. The recipe can be changed to use other veggies.
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does anyone know roughly how many ounes a patty is? or how thick it is if it's an average width (which seems to be about 4 inches)?
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Wondering what other binder could be used in place of the egg. Can't do eggs right now. Thanks!
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This is one of the most delicious recipes I have ever made, hands down. They are moist, meaty and, if you follow the recipe exactly, stay together well.
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this is good http://www.pandorag.com
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These came out perfectly and good idea about putting the mixure in a measuring cup to help shape them. I added in some chopped leftover roasted onions, garlic and toasted the quinoa first. To be honest, my family ate it but didn't love them - tasted like health food even though I melted cheese on top of my son's. The next day, I heated the left over patties in the toaster over and served them with tsaziki - yum! Much better as a latka style rather than burger.
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These were great! I served them with sundried tomatoes and goats cheese. Instead of preparing two meals - one for hubby and I and one for our 9 month old baby - I served baby the sauteed veggie mix with quinoa (eggless and spiceless) and then made the final product burgers for us. Dinner for all with one recipe!
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This was a great dinner. My meat-lover boyfriend even ate and loved it. I made the tahini sauce but didn't use it as it tasted too sesame-ish. Used a little mayo instead. The roasted tomatoes were awesome. I will definitely make this again.
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Great recipe, even for non-vegetarians! TIP: I found it helpful to shape the patties on a plate and then transfer the patties from the plate onto the fry-pan. This allowed me to use my fingers to keep the edges in a nice 'patty' shape while flattening. (Flattening on the fry-pan can lead to a lot of crumbling!)
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Made these yesterday for the first time. Everyone else was having steak & I used one of these as my meat alternative since I am the only one who is vegetarian. Instead of mushroom & zucchini (which I did not have at the time), I grated 4 med. carrots 1/2 of a squash, 1 red pepper chopped up fine, 2 lge cloves garlic, & 1/2 grated onion. I added sea salt, black pepper, cayenne pepper, garlic flax seed & tumeric. I also doubled the quinoa + 2 eggs & 6 tbsp of corn starch. I used a hamburger press well sprayed with Pam & refrigerated them for several hours on a plate before frying in walnut oil. I had 1 today nuked for 25 seconds topped with Chia seeds & Plum tomatoes...They are delishes & my only complaint was having to grate the veggies by hand as I couldn't find my food processor attachments. These will certainly become a staple in my diet. Even the non vegetarians tasted them & said they were good but would not switch up their steak for one. I enjoy the fact that my eating habits will keep me healthier as I age:)
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Really good! I didn't realize I had no cornstarch so I subbed oatmeal Also cooked using cooking spray. Worked out great. Def will be a staple recipe.
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Mahhhhvellousssssssss dahlink!!!! Made for Vegetarian grand daughter.... This is so tasty even for meat lovers. 5*****+
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If you don't use eggs, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Mix into a paste. :)
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These are absolutely amazing, cannot imagine how someone came up with this recipe. We all loved them. I used black quinoa the first time and the red the second time - makes them look more like burgers. For those who don't like mushrooms - you can't taste them, it just gives them a meaty feel.
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I made this today for the first time...it was so awesome...and wasn't as labour intensive as I thought it would be...When I ate it, it was so flavourful...and the best part about it is, its gluten free! Thanks for a great recipe!
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Made these last summer when the magazine came out. They were delicious!
