Hearty and flavourful meatless quinoa burgers get a flavour boost with the addition of cheddar cheese and crimini mushrooms. Red quinoa patties look similar to a beef burger but white quinoa can be substituted.
June 11th, 2012
By Paula Bowman
In a food processor, pulse mushrooms and onions until finely chopped. In a large non-stick skillet, heat 2 tbsp olive oil over medium heat. Add mushroom mixture, garlic, red pepper flakes and thyme and cook until soft and mushrooms have released their moisture, about 4 minutes. Transfer mixture to a large bowl and add cooked quinoa. Stir in cheddar, egg, flour and salt and pepper and mix well.
Return the skillet to medium heat and add 2 tbsp olive oil. Shape quinoa mixture into 4 1/2-inch thick patties, pressing firmly with hands. Cook in batches, until golden brown and heated through, about 4 minutes per side.
Meanwhile, in a bowl, combine remaining 2 tbsp olive oil and vinegar and whisk until blended. Add tomatoes and coat thoroughly, season with salt and pepper and set aside.
Serve burgers on buns topped with avocado slices, balsamic tomatoes and lettuce, if desired.
*To Cook Quinoa: bring a medium saucepan of water to a boil. Add quinoa, stir and boil gently until tender and the sprout-like germ ring is visible, about 12 minutes. Drain in a fine mesh strainer, cover with clean dishtowel and let sit 5 minutes.