05 May Swiss Mushroom Quinoa Burgers
Swiss Mushroom Quinoa Burgers
If you’re looking for ways to have a flavorful dose of protein between two buns this weekend for the unofficial start of summer, look no further than this Swiss mushroom quinoa burger. You can easily make a batch of 8 burgers to cook for a crowd or keep a few in the freezer for when you need a veggie option for a cookout. A meat-free bouillon paste adds savory umami notes. You likely have the rest of the ingredients for the patties in your pantry!
Swiss Mushroom Quinoa Burgers
If you’re looking for ways to have a flavorful dose of protein between two buns this weekend for the unofficial start of summer, look no further than this Swiss mushroom quinoa burger.
Ingredients
- 2 large eggs
- 4 large garlic cloves grated or finely minced
- 2 tablespoons beef-less vegetarian soup base
- 2 ½ cups cooked quinoa
- 2 15-ounce cans chickpeas drained and mashed
- ½ cup panko breadcrumbs
- 3 tablespoons avocado oil
- 8 burger buns
- 8 slices plant-based Swiss cheese (Chao)
- 8 ounces crimini mushrooms sliced
- 4 romaine leaves
- 1 beefsteak tomato sliced
- 1 small red onion thinly sliced
- Ketchup
- Mustard
Instructions
- In a mixing bowl, beat together eggs, garlic, oil, and soup base seasoning. Mix in cooked quinoa, mashed chickpeas, and breadcrumbs.
- Divide mixture into 8 equal parts and roll into balls. Flatten each ball into a 3 ½ inch patty. Place burgers on a parchment-lined baking sheet and refrigerate for an hour before cooking.
- Heat a skillet on medium with 3 tablespoons of avocado oil. Cook patties 3 minutes per side or until heated through and golden in color. Served topped with your favorite toppings.
- Enjoy!
Recipe Provided by INFRA