Mushroom Quinoa Burger
2 h 45 min
2 h 30 min
These are tasty vegan burger patties. They taste really good on a bun along with lettuce, tomatoes, cucumber and condiments. They also are great by itself as they contain all healthy nutrients that a meal should have including vegetables, nuts, carbs, healthy fats, iron and many more nutrients.
2 tbsp olive oil
½ cup onions, chopped
16oz (450g) mushrooms, raw, chopped
½ cup walnuts
2 tsp apple cider vinegar
1 cup quinoa, cooked
½ cup arrowroot flour
4 tbsp or more rice bran oil, for frying
Heat olive oil in a pan on medium heat.
Once warm, add onions and saute until golden brown (about 8 minutes).
Add mushrooms and saute for another 5 minutes or until mushrooms are soft and cooked.
In a food processor combine sauteed mushrooms, onions and add the walnuts, apple cider vinegar.
Pulse a few times until the mixture is unified but not completely smooth. It should have some texture.
Transfer the mixture into a bowl, add cooked quinoa and arrowroot flour. Stir it with a spoon.
Cover bowl and refrigerate for at least 2 hours.
Once it’s chilled, take it out of the fridge and form your burger patties. Use ¼ cup of mixture to form a round circle with a diameter of about 8 - 10 cm (3 - 4 in).
Heat oil in a pan (iron skillet or really good non stick pan) over medium-low. Once hot, add the patties. Fry for 3 - 5 minutes on each side.
When should you flip the pattie? Once your pattie has developed a firm enough crust on the bottom. How do you know if the crust is firm enough? The pattie should easily move in the pan if you shake it. If it still sticks, the crust hasn't been built yet. Give it another minute or so. Try shaking the pan again later. If it keeps sticking to your pan, you might want to use a different pan. An iron skillet works really well for frying.
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