This homemade veggie burger puts store bought varieties to shame. Not only does it taste better, but you get to decide what goes into the patties. There’s no preservatives or unnecessary ingredients and you can customize the flavours to your appetite. Swap out cayenne for your favourite spices. If you don’t fancy chives try some parsley or basil instead. You can also make this recipe vegan by substituting 1 tablespoon of ground flaxseed with 2 tablespoons of water (allow to sit for 10 minutes before adding) for the egg. However, I haven’t tried the flax egg with this recipe yet, but I do find those quantities seem work really well in other recipes.
Benefits:
- Quinoa was coined the ‘Supergrain of the Future’ and for good reason. It’s a complete and dense source of protein, high in fibre, and is good source of iron. Fibre helps to reduce cholesterol and promotes healthy gut bacteria while iron is essential for oxygen transportation and energy production throughout the body. Quinoa also offers anti-inflammatory and antioxidant phytonutrients, which gives quinoa for a very impressive profile.
Quinoa Portobello Burgers Ingredients:
1 tablespoon coconut oil
1 small yellow onion, minced
1 cup yam, cubed
1 cup cooked quinoa
1/2 cup zucchini, grated
1/4 cup buckwheat flour
1/4 cup fresh chives, minced
2 garlic cloves, minced
1/4 teaspoon cayenne
1 egg, beaten
sea salt & pepper to taste
8 portobello mushrooms, stemmed
1 tablespoon olive oil
Directions:
Preheat oven to 375°F. Line two baking sheets with unbleached parchment paper.
In a large sauce pan, melt coconut oil over medium heat. Add onions and sauté for a few minutes until translucent. Turn heat to medium-low and add yams. Season with salt and sauté for an additional 10-15 minutes or until yams become tender. If the yams or onions begin to brown the heat is too high.
In a large bowl, combine quinoa, zucchini, flour, herbs, garlic, and cayenne. Season with sea salt to taste. Once cooked, add yams and onions to the bowl and mash with a fork. Add egg and mix well. Form into 4 patties and place on a baking sheet. Bake for 20 minutes. Flip and bake for an additional 5 minutes.
On the other baking sheet, place portobellos and drizzle with olive oil. Sprinkle with sea salt and pepper. Add to oven for the last 10 minutes of the patties baking time, flip and bake for the remaining 5 minutes. Dry mushrooms with paper towel before building the burgers.
Prepare the garlic cashew mayo while patties and mushrooms are in the oven.
Garlic Cashew Mayo Ingredients:
1/2 cup raw cashews, soaked overnight
1/4 cup water
1 garlic clove, minced
juice of 1 lemon
sea salt
Directions:
Strain and rinse the cashews. Add cashews, water, garlic, lemon juice, and sea salt to a high-speed blender and mix until smooth.
Serve patties on the mushroom with the garlic cashew mayo, sliced cucumber, red onion, tomatoes, spinach, and sprouts.
Serves 4
Recipe originally published on www.lulora.com