Craving vegan.! Here comes Vegan Mushroom Quinoa Burger

What’s better than a burger, right.? But as a vegan finding and cooking a vegan burger is a whole lot of work. And indulging a great taste in it is another problem to be faced. But no worries we got you there. Introducing to you mushroom-quinoa burger.! Sounds delicious isn’t it.? Then let’s get together and have a tasty treat to yourself. Being vegan doesn’t stop you for having the time of your life. Here we are going to prepare Mushroom-Quinoa Burger. Let’s get started.

Craving vegan.! here comes Vegan Mushroom Quinoa Burger
Prep time
Cook time
Total time
Serves: 5
  • 4 medium portobello mushroom caps (about 1 lb.), gills removed, chopped
  • ½ c. walnuts
  • 1 clove garlic
  • 2 tbsp. canola oil
  • ¼ c. Chopped red onion
  • 3 green onions, chopped
  • 2 tsp. rice wine vinegar
  • 1 c. cooked quinoa
  • ½ c. corn-starch
  • Whole-grain burger buns
  • sprouts
  • Lettuce
  • Sliced tomatoes
Rosemary Mayo
  • ½ c. mayonnaise
  • 1 tsp. finely chopped fresh rosemary
  • 1 tsp. lemon juice
  • Kosher salt
Make the Burgers: Preheat oven to 375 degrees F. In 3-quart, shallow baking dish, toss mushrooms with walnuts, garlic, 1 tablespoon oil, 3⁄4 teaspoon salt, and 1⁄4 teaspoon pepper; spread in even layer. Bake 20 minutes or until mushrooms are tender. Set aside to cool. Turn oven off.
  1. In food processor, pulse mushroom mixture, red onion, green onions, and vinegar until mostly smooth, scraping side of bowl if necessary. Transfer mixture to a large bowl and stir in quinoa and corn-starch until well-blended. Cover bowl with plastic wrap and refrigerate 2 hours.
  2. Preheat oven to 375 degrees F. Line baking sheet with foil. Form mixture into 5 patties (about ½" thick and 3" wide). In a 12" non-stick skillet, heat remaining 1 tablespoon oil on medium. In 2 batches, cook patties 5 minutes or until well-browned, turning over once. Transfer seared patties to prepared baking sheet. Bake 10 minutes or until hot in centres.
Make the Rosemary Mayo:Meanwhile, combine mayonnaise, rosemary, lemon juice, and a pinch of salt. Keeps up to 5 days, refrigerated.
  1. Serve burgers on buns with Rosemary Mayo, garnished with sprouts, lettuce, and tomato.


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: