Mushroom Quinoa Burgers
Ingredients
- 1 1/2 c cooked @ancientharvest quinoa
- 8 oz cremini mushrooms, halved and sliced
- 8 oz cremini mushrooms, whole
- 1/2 yellow onion, diced
- 4 garlic cloves, minced
- 1/2 red pepper, chopped
- 1 carrot, shredded
- 1/4 c almond meal
- 1/4 c @bobsredmill almond flour
- 1 tbsp @bragglivefoodproducts nutritional yeast
- 1/4 c fresh parsley, chopped
- 1 tsp paprika
- 1/2 tsp crushed red pepper
- 1/2 tsp dill seed
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp coriander
- 1 tsp @allspicedsm umami dust
- 1 tsp balsamic vinegar
- 1 tsp @bragglivefoodproducts acv
- 1 tsp @bragglivefoodproducts coconut aminos
Preparation
Heat 1 tsp EVOO in a cast iron skillet over medium heat. Add onion and sauté until fragrant. Add in garlic, pepper, 8 oz sliced mushrooms, and carrot and sauté until tender. Remove from heat and set aside
Add the remaining 8 oz whole mushrooms to a food processor. Purée until smooth and creamy
Transfer puréed mushrooms, sautéed veggies, and cooked quinoa to a large bowl. Add in all remaining ingredients and stir to combine
Form into patties. I tried cooking these two different ways and both turned out great! Either place on a parchment lined baking sheet and bake for 30 minutes (flipping half way through) in a 375 degree oven. Or pan sear for 4-5 minutes per side
Serve burger-style with the regular fixings or get creative