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Veteran – Quinoa Veggie Burgers

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

Ingredients

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

Directions

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.


Source: WFM 1-10

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