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    • Quinoa Veggie Burgers

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    •  6/13/2013 8:00:55 AM
    • I wanted to make a "fancier" meal tonight.  You might look at the picture below and question why I would call a

      Veggie Burger "FANCY", but if a meal takes longer than 20 minutes or so to make, it is fancy to me.  This meal

      takes some extra prep time but I was pleased with the results.  This is the featured recipe on Martha Stewart's

      vegetarian cookbook, MEATLESS.  The first time I saw the picture I knew I wanted to make it.  I did make the

      YOGURT dressing (usually I don't use dairy in my recipes) but I wanted to do the recipe exactly like the book.

      But I didn't love the yogurt dressing (neither did Newbie Mommy when I shared this with her).  So that is

      definitely optional.  Hope you enjoy!


      Quinoa Veggie Burger




      2 Portobello Mushrooms (8 ounces), stemmed and cut into 1/2 inch pieces

      1 small zucchini

      3 TBS Olive Oil

      1 large shallot, minced

      1/4 teaspoon crushed red pepper flakes

      1 ounce finely grated parmigiano-reggiano (optional)

      2 cups cooked quinoa

      Coarse Salt and freshly ground pepper

      1 egg, lighten beaten

      1 1/2 cups fresh whole-wheat bread crumbs (I used 3 pieces of bread- see details below)

      Yogurt-Garlic Sauce (recipe below)

      6 Whole Wheat Buns

      1 cup sprouts

      1/2 English cucumber, sliced thin




      1.  Pulse mushrooms in a food processor until finely chopped; transfer to bowl.  Coarsely grate zucchini,

      place on a paper towels, and squeeze to remove excess moisture.  Add to mushrooms.


      2.  Heat 1 TBS olive oil in a large pan over medium.  Add shallot and red pepper flakes ,and cook until softened,

      about 2 minutes.  Add mushrooms and zucchini, and cook until tender, about 2 minutes.  Transfer to a bowl and

      add cheese and quinoa; season with salt and pepper. Let cool completely, then stir in egg and bread crumbs.

      Cover and refrigerate until firm, about 1 hour.

      3.  Heat remaining 1 TBS oil in a large skillet over medium.  Shape mixture into six 1-inch thick patties, pressing

      firmly.  Cook in batches until golden brown, about 3 minutes per side.  To serve, spread yogurt sauce onto buns

      and sandwich with patties, sprouts and cucumber.


      **Making Bread Crumbs

      Trim off crusts from each piece of bread (preferably whole-wheat or whole-grain), and tear the bread into

      large pieces.  Pulse in a food processor to form coarse or fine crumbs, as desired.


      Yogurt-Garlic Sauce

      3/4 cup plain greek style yogurt

      2 TBS chopped fresh flat-leaf parsley leaves (I used 1 teaspoon dried parsley)

      1 TBS capers, preferably salt-packed, rinsed and chopped

      1 small garlic clove, minced

      coarse salt and freshly ground pepper

      Combine yogurt, parsley, capers, and garlic in a medium bowl.  Season with salt and pepper.  Cover, and

      refrigerate for up to one day.

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