Quinoa-veggie burger

Prep 20 min
Total 40 min
Serves 4

Embrace this filler-free, super-nutritious quinoa-veggie burger. Sandwiched between two grilled portobello mushrooms, it’s got healthy and tasty covered.

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Ingredients

1/2 cup
uncooked quinoa, about 2 cups cooked
1/2 227-g pkg
cremini mushrooms, coarsely grated, about 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
1/4 tsp
1/8 tsp

Instructions

  • 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.

Nutrition

Calories 159
Protein 5 g
Carbohydrates 27 g
Fat 4 g
Fibre 3 g
Sodium 180 mg
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The portobello 'bun'

Barbecue portobellos on a greased grill over medium for 5 min per side.

The quinoa patty

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8 comments on “Quinoa-veggie burger

  1. What is the green leafy stuff on the “burger?”

    Reply

    • It looks like alfafa sprouts

      Reply

  2. Looks like pea sprouts

    Reply

  3. Those are sunflower sprouts :)

    Reply

  4. TFantastic recipe! Turned out great first time; tripling the ingredients today so we have for several dinners. Thanks!

    Reply

  5. I have made many many Chatelaine recipes – these may taste good but fall apart!
    How to remedy this to make an ‘actual’ veggie burger

    Reply

  6. This recipe really was delicious and very well received by my family. 5 Cm-ish) as opposed to the recommended chunks which reduced cooking food time (and produced the artichokes easier to clean and peel, but I believe any firm, strong tasting leaf will be good, therefore I will try a few combinations.

    http://tinyurl.com/oh2tdoh

    Reply

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