Mushroom & Quinoa Burgers
Plant based burgers, cooked over an open fire to perfection. It’s almost always barbecue season in California, and if you’re looking for a meat alternative patty, the tried and true veggie or black bean burger is great but can get old if it’s the only thing you’ve got. This recipe includes lots of elements that you’ll likely have on hand and can be used for other meals, like beans and quinoa. Cooking it all at once is worth it, and with proper planning, these can come together very easily and offer an excellent variation on the meatless patty.
Instructions
FOR THE PATTY
White Beans seasoned w/cumin, curry, garlic, sea salt
2 cups Cooked Red Quinoa
1 cup sautéed shitake (portoabello or King Stephoria) mushrooms
1/2 cup sautéed bell pepper
1/2 cup brown rice bread crumbs (or other)
2 eggs
2 cloves fresh pressed garlic
sea salt & fresh ground pepper
FOR THE SAUCE
1/2 cup coconut milk
1/4 cup veganaise
1 fresh pressed garlic
1/4 cup chopped fresh dill
1/4 cup fine chopped red onion
1/2 cup fine chopped cucumber
1/2 cup chopped arugula
INSTRUCTIONS
Mix together all patty ingredients, form patties and brown over medium heat, approximately 5 minutes on each side, until they’re firm and brown.
Brush whole grain nutty bread with walnut oil and fresh garlic to toast under broiler or over fire.
Spread the sauce over toasted bread, add one patty, sliced tomatoes, more sauce, and enjoy!
