Quinoa And Mushroom Veggie Burgers

Total Time: 1 hr 40 mins Preparation Time: 1 hr 30 mins Cook Time: 10 mins

Ingredients

• 2 small zucchini
• 10 medium mixed mushrooms
• 1/4 cup minced onion
• 1 teaspoon red pepper flakes
• 1/4 cup finely grated parmesan cheese
• 2 cups cooked quinoa (3/4 cup when dry)
• 2 teaspoons coarse salt
• fresh ground pepper
• 2 large eggs, lightly beaten
• 1 1/2 cups fresh whole wheat breadcrumbs
• 1 cup mixed sprouts
• 6 whole wheat buns, split

Recipe

• 1 pulse mushrooms in a food processor until finely chopped or use the grater attachment if, like mine, your processor doesn't do mushrooms well. transfer to a bowl.
• 2 shred zucchini and remove excess moisture with paper towells. add to mushrooms.
• 3 heat 2 tablespoons oil in a large pan over medium heat.
• 4 add shallot/onion and red-pepper flakes, and cook until softened, about 2 minutes.
• 5 add mushrooms and zucchini, and cook until tender, about 2 minutes.
• 6 remove from heat, and add parmesan, quinoa, and salt.
• 7 season with pepper.
• 8 let cool completely, then stir in egg and breadcrumbs.
• 9 cover, and refrigerate until cold and firm, about 1 hour.
• 10 heat remaining 2 tablespoons oil in a large nonstick skillet over medium heat.
• 11 shape mixture into six 1/2-inch-thick patties, pressing firmly.
• 12 cook in batches until golden brown and cooked through, about 3 minutes per side.
• 13 wipe pan clean, and return to medium heat.
• 14 brush cut sides of buns with oil, and heat buns, cut sides down, until toasted, about 1 minute.
• 15 assemble burgers and enjoy!