I am not one to make a recipe with a bunch of steps. That is one reason why I have never really tackled a veggie burger recipe. They always seem to have a million ingredients and a bunch of different preparations to make one burger. This recipe is not only straight forward, but the only do ahead is to cook the quinoa. That’s easy!!! Try it and let me know what you think!
What you’ll need:
A food processor
A box grater
A Saute pan
That’s it!
Ingredients
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 of your choice
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.
Veggie Burger
(2 votes, average: 5.00 out of 5)
Loading...I am not one to make a recipe with a bunch of steps. That is one reason why I have never really tackled a veggie burger recipe. They always seem to have a million ingredients and a bunch of different preparations to make one burger. This recipe is not only straight forward, but the only do ahead is to cook the quinoa. That’s easy!!! Try it and let me know what you think! What you’ll need: A food processor A box grater A Saute pan That’s it!
Ingredients
- Ingredients
- 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 of your choice
Instructions
Directions
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.
Notes
Serve the burger with the topping of your choice!
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