Red Quinoa Burgers with Cheddar Cheese and Mushrooms
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.
Loading ...June 11th, 2012
By Paula Bowman
Servings
4Prep Time
25 minutesCook Time
25 minutesIngredients
- Burgers:
- 4 oz fresh crimini mushrooms, halved
- 1/4 cup red onion, roughly chopped
- 1/4 cup extra-virgin olive oil
- 1 garlic clove, minced
- 1/4 tsp red pepper flakes
- 1/4 tsp fresh thyme leaves, chopped
- 2 cups *cooked red quinoa (about 2/3 cup uncooked)
- 2/3 cup finely grated cheddar cheese
- 1 large egg, lightly beaten
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/2 cups fresh whole-wheat breadcrumbs
- 1 tbsp whole-wheat flour (all purpose can be substituted)
- 4 hamburger buns, split
- Toppings:
- 1 tbsp balsamic vinegar
- 2 plum tomatoes, sliced
- 1 avocado, sliced
Directions
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.
