Quinoa and Mushroom Veggie Burgers
Elevate your plant-based meals with these hearty Quinoa and Mushroom Veggie Burgers, a wholesome and flavorful alternative to traditional patties. Packed with nutrient-rich quinoa, earthy mushrooms, and protein-packed chickpeas, these burgers boast a satisfying texture and a smoky, spiced flavor profile enhanced by smoked paprika and cumin. Rolled oats and breadcrumbs ensure the perfect balance of firmness and moisture, while the option to use a flax egg keeps the recipe vegan-friendly. Perfectly pan-seared or grilled to golden perfection, these homemade veggie burgers are ideal for pairing with toasted buns, fresh toppings like lettuce and tomatoes, and your favorite condiments. Ready in under an hour and bursting with wholesome goodness, these quinoa and mushroom burgers are a delicious way to upgrade your burger night!
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 2 tablespoons Olive oil
- 8 ounces Mushrooms (chopped)
- 1 medium Onion (finely chopped)
- 3 cloves Garlic (minced)
- 2 tablespoons Soy sauce
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 cup Rolled oats
- 1 cup Breadcrumbs
- 1 cup Chickpeas (cooked or canned, drained and rinsed)
- 1 Egg (or flax egg for vegan option)
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 Burger buns
- optional Toppings (lettuce, tomato slices, pickles, etc.)
Instructions
Rinse the quinoa thoroughly under cold water. In a small saucepan, combine the quinoa and water, bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes or until the water is absorbed. Remove from heat and let cool.
While the quinoa cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped mushrooms and onion, and sauté for 5-7 minutes until softened and the mushrooms release their moisture.
Add the minced garlic, soy sauce, smoked paprika, and ground cumin to the skillet. Stir well and cook for another 2 minutes. Remove from heat and let cool.
In a food processor, pulse the rolled oats into a coarse flour. Add the cooked mushroom mixture, chickpeas, quinoa, egg, salt, and black pepper. Pulse until the mixture is well combined but still slightly chunky for texture.
Transfer the mixture to a large bowl and stir in the breadcrumbs. If the mixture feels too wet to form patties, add more breadcrumbs, 1 tablespoon at a time, until it holds together.
Form the mixture into 4 equal patties and place them on a parchment-lined plate or tray. Chill the patties in the refrigerator for 15 minutes to help them firm up.
Heat the remaining tablespoon of olive oil in a skillet over medium heat. Cook the patties for 4-5 minutes per side, or until golden brown and heated through. Alternatively, grill the patties over medium heat for 3-4 minutes per side.
Toast the burger buns if desired, then assemble the burgers with your choice of toppings such as lettuce, tomato slices, pickles, and your favorite condiments.
Serve immediately and enjoy your homemade quinoa and mushroom veggie burgers!
Nutrition Facts
Calories |
546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 18% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 1061 mg | 46% | |
| Total Carbohydrate | 85.5 g | 31% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 10.0 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 142 mg | 11% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 722 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
