My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
Make these super delicious, juicy, and healthy burger patties for lunch or dinner! They are gluten-free, can be made with zero oil, and freeze well!
Hi friends! Today’s menu is ‘meaty’, juicy, satisfying burger!
Previously, I had made a burger with chickpeas and lentils. And this is the first time I’ve made a vegan burger with mushrooms. So. Delicious!
Simple Ingredients + Simple Cooking
First off, you will need to cook quinoa. The great news is that quinoa cooks super fast! To cook quinoa, combine it with water, bring to a boil, and cook for 15 minutes. And you’re done!
This recipe is also great if you have leftover quinoa and don’t know what to do with it 😉
The second step is to cook the vegetable mix: mushrooms + onions + garlic + red bell peppers. I like to throw in a sweet vegetable to burger recipes like red bell peppers to enhance the taste. It helps round up the earthiness of the mushrooms.
After combining quinoa with vegetables and the rest of the ingredients, allow it to rest for 15 minutes before cooking in the pan. This will help all the ingredients to bind together and will help quinoa to absorb all the moisture. You don’t want watery burgers!
adding flax eggs 
then mixing everything
cook 2-3 minutes on each side… 
…until each side is browned
Flavor Variations
Here are some seasonings that I think will work well in this recipe:
- Hot sauce
- Sriracha
- Smoked Paprika
- Rosemary
How To Make Vegan Meatballs
This recipe makes some very delicious meatballs too! Make a meatball using 1 1/2 tablespoon of vegetable and quinoa mix. Bake at 400 F/ 200 C for 20 minutes and let cool completely. The meatballs will harden as they cool.
Freezing Instructions
These Mushroom Quinoa Burgers freeze very well! Wrap each burger patty in freezer paper and place it in a freezer bag. They store well for up to one month in the freezer. When ready to cook, thaw them for 15 minutes and cook on the skillet.
Super delicious, juicy, and healthy burger patties! They freeze well and make excellent meatballs!
- 2 flax seeds (2 tbsp ground flax seeds + 5 tbsp water)
- 1/2 cup quinoa
- 1 tbsp oil of choice, omit if oil-free
- 8 ounces sliced mushrooms, white button or cremini, chopped small
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1/2 red bell pepper, chopped
- 1 tbsp of soy sauce or coconut aminos
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1 tsp paprika
- Dash of oregano
- 1 tbsp tahini
- 2 tbsp green onion, chopped (or cilantro)
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First, cook quinoa by combining 1/2 cup quinoa and 1 cup water in a small pot. Bring to boil, cover and simmer on low heat for 15 minutes.
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While quinoa is cooking, cook the vegetables. Heat up a medium non-stick pan. If using oil, add oil. If oil-free, add 1/4 cup of water. Add mushrooms, onions, garlic, and red bell peppers to the pan. Add soy sauce, salt, pepper, paprika, and oregano. Cook for 5-10 minutes until onions are translucent and mushrooms and bell peppers are cooked all the way through.
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In a large bowl, combine cooked quinoa, cooked vegetables, green onion, tahini, and flax eggs. Stir gently until well combined. Taste and add more seasoning as necessary. Let rest for 15 minutes. Resting will allow time for quinoa to soak up all the moisture so that your burger isn’t watery. Note: if after 15 minutes your burger is still watery, add 1 tbsp of oats or oat flour at a time. If your burger is too dry, add 1 tbsp of water at a time.
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Heat up a medium nonstick pan over medium heat. Using 1/4 measuring cup, scoop out the vegetable burger mixture and transfer to the pan. Press gently to flatten. Cook 2-3 minutes on each side until each side is browned.
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Store in an airtight container for up to 3 days or freeze for up to 1 month.
Nutrition Information (per patty, with oil): Calories: 124 Fat: 5.4 g Saturated fat: 0.7 g Carbohydrates: 14.9 g Dietary Fiber: 3.4 g Sugar: 2.1 g Sodium: 358 mg Protein: 4.9 g
My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
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