The Mushroom Quinoa Burger
..because summer is coming, and that means BURGER SEASON!
It’s kind of crazy how easy it is to go vegan these days. There is literally (old definition) a vegan version of e-ver-y-thing, EVERYTHING!
Hankerin’ for carnitas? Done.
Mac & cheese on the brain? Easy!
Dying for a maple bacon doughnut? Yep, we have those too!
It’s truly incredible what is possible when we leave the animal products off our plates, isn’t it?
But with all these crazy-awesome veganizations out there, sometimes we can forget about…wait for it…VEGETABLES. Yes, you can go vegan in 2017 and actually forget about vegetables. 🙈🙈🙈
And all you have to do is take a quick look at the recipes we share on this site to know I SO hear you on this.
That’s why we are SO excited to share this mushroom quinoa burger recipe with you today. Let’s bring back the veggies – WITHOUT losing the flavor or feel like we’re eating bland salad for days. Because that gets old reeeeeeeeaaaal quick. 😋
And while it’s definitely a veggie-centric burger that’s not meant to mimic the burgers from our omnivorous days, it has a great, hearty texture and undeniable flavor. Plus, it’s super filling without making you feel all blehhhhhh 😝 for the rest of the day. And with all vegan recipes, no animal suffered and died to produce it. All major scores in my book.
Another major score? These burgers can be frozen for up to 6 weeks! What?! YES!
Burgers. For. Weeks. 🙌🏻
It’s spicy and tangy with just a hint of sweetness and OMG.
Do yourself a favor and slather that stuff ALL OVER these mushroom quinoa burgers. Thank me later…😉.
I promise it’s less complicated than you think, and once you try it you will be hooked! I was!
And if my words alone can’t convince you, join us on the Plant Power Couple Facebook page this Thursday at 5PM ET as we make this recipe LIVE.
Yield: 8-10 burger patties
20 minPrep Time:
25 minCook Time:
45 minTotal Time:
- 1 flax egg (1 Tbsp ground flax seed + 2 Tbsp cold water)
- 3 cups broccoli, finely chopped
- 1 cup mushrooms, finely chopped
- 1/4 cup diced yellow onion
- 3 large garlic cloves
- 1/4 cup cooked (or canned) kidney beans
- 1 tsp ground fennel seed
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 2 Tbsp fresh parsley, chopped
- 2 cups cooked quinoa
- 3/4 cup whole wheat flour (chickpea flour works for gluten-free!)
- 1/2 cup vegan mayonnaise
- 1.5 Tbsp Sriracha
- 2 tsp maple syrup
- dash of each: sea salt, garlic powder, cayenne pepper
- If you haven't done so already, cook your quinoa.
- Make your flax egg by mixing the ground flax seed and water in a small bowl. Set aside to allow to thicken.
- Get a large pot of water boiling and add the broccoli for just one minute. It should turn bright green. Drain your broccoli and set it aside for later.
- Get a large saute pan going on medium-high heat with a tsp of refined coconut oil. Add your mushrooms, onions, garlic, beans, and seasonings. Stir to combine and continue to saute - stirring frequently - for 3-5 minutes.
- Next, add your drained broccoli and chopped parsley, stir, and cook for another 1-2 minutes. Remove from heat.
- Add this mixture to a large bowl with the quinoa and flour. Stir to combine.
- Now it's time to form the burgers! Using clean, dry hands, form 8-10 patties and set them on a plate or baking sheet until you're ready to cook them.
- To cook the burger patties, add 2 tsp of refined coconut oil to a large skillet and heat on medium-high. Add your burger patty to the skillet and cook for 5 minutes. Flip and cook another five minutes. I usually do this with 2-4 burgers at a time, depending on the size of the skillet I'm using.
- When the burgers are finished cooking, set them on a large plate or baking sheet lined with a paper towel to absorb some of the coconut oil.
- To make the sriracha aioli, combine all ingredients in a small bowl with a fork or small whisk. Taste and adjust seasonings.
- Serve burger patties on buns with a healthy dollop of sriracha aioli and your favorite veggies; enjoy!