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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.
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Servings: 8
Ingredients Method

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

Method
 

  1. In a mixing bowl, beat together eggs, garlic, oil, and soup base seasoning. Mix in cooked quinoa, mashed chickpeas, and breadcrumbs.
  2. 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.
  3. 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.
  4. Enjoy!