Veggie Burgers
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- Yield Serves 6
Ingredients
- 2 portobello mushrooms (8 ounces), stems removed, cut into 1/2-inch pieces
- 1 small zucchini
- 1/4 cup extra-virgin olive oil, plus more for brushing
- 1/4 cup minced shallot (1 large shallot)
- 1/4 teaspoon red-pepper flakes
- 1/4 cup finely grated Parmesan cheese
- 3/4 cup quinoa, cooked according to package directions (2 cups cooked)
- 2 teaspoons coarse salt
- Freshly ground pepper
- 1 large egg, lightly beaten
- 1 1/2 cups fresh whole-wheat breadcrumbs
- 6 whole-wheat buns, split
- Yogurt-Garlic Sauce
- 1 cup radish sprouts, or other fresh sprouts
- 1/2 English cucumber, peeled and cut diagonally into 1/4-inch-thick slices
Directions
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Pulse mushrooms in a food processor until finely chopped, and transfer to a bowl. Shred zucchini, place on paper towels, and squeeze to remove excess moisture. Add to mushrooms.
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Heat 2 tablespoons oil in a large pan over medium heat. Add shallot and red-pepper flakes, and cook until softened, about 2 minutes. Add mushrooms and zucchini, and cook until tender, about 2 minutes. Remove from heat, and add Parmesan, quinoa, and salt. Season with pepper. Let cool completely, then stir in egg and breadcrumbs. Cover, and refrigerate until cold and firm, about 1 hour.
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Heat remaining 2 tablespoons oil in a large nonstick skillet over medium heat. Shape mixture into six 1/2-inch-thick patties, pressing firmly. Cook in batches until golden brown and cooked through, about 3 minutes per side.
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Wipe pan clean, and return to medium heat. Brush cut sides of buns with oil, and heat buns, cut sides down, until toasted, about 1 minute. Spread yogurt-garlic sauce on cut sides of bun halves. Divide burgers, sprouts, and cucumber among bottom halves. Sandwich with top halves.
Cook's Note
These patties are softer than a traditional veggie burger. The pan-searing helps the patty hold together and forms a crisp crust.
This is our favorite veggie burger recipe. I saw that one person mentioned they would like to freeze them. I freeze them after I've assembled all the ingredients and I have to say, they stay together better after they've been frozen.
Every time I have a cook-out we serve these for our vegetarians and they always want the recipe. I put a little parm on top of the burger before I put it in the bun. Often I just use mustard instead of making the yogurt sauce.
This recipe was perfect! I added a handful of crushed chickpeas, some fresh basil and doubled the egg count, but otherwise I couldn't have been more pleased. Keep the great recipes coming, Test Kitchen!
-DeuxChicago
I`d like to freeze these, but not sure at what stage; prepared mixture but not in patty form? uncooked patties? cooked patties? Any suggestions?
Ya know the last time I had a veggie burger, I purchase it from the market in a package. . . it tasted like cardboard, smelled like cardboard (cooking and when not cooking), and finally tasted like cardboard. My big fat Rottweiler spit it back up it was so awful! But I've been so curious because I am told they're very good, so I'll give these a try.
Best homemade veggie burger I've tried. My kids (7 and 10 yr. old boys) really like it and gobble it down (even though they'd prefer beef)
Ignore my question. It's right there in the recipe...3/4 cup uncooked equals 2 cups cooked.
Question: do I measure the quinoa before it's cooked? i.e. 3/4 cup uncooked quinoa, and then cook it?
God I love this. The best Veggie burger there is!
I love this recipe! We make it all the time and all our friends love it too. I make a huge batch and freeze them which is a great quick dinner. I find 2 tsp of salt is too much. I put less than 1/2 tsp is plenty. If you find yours to be too wet, add more bread crumbs and it will hold together way better.
I added jalapino peppers mix veggs. and garlic. I pulsed prossed so it was still lumpy. I made a double batch and froze all but one dinner. I'll make an even larger batch next time, because it froze so well. add what ever else you want.
This recipe is AMAZING! I had made quinoa the night before, so it was ready to add to the mushroom mix. The only difference was that I had mixed some brown rice with the quinoa, so that might have added to the solid consistency. All in all the taste and flavor was outstanding!
My veggie burgers were really tasty but a bit too wet and as a result didn't hold together very well. I think I used too much mushroom (3 portobellos, but the package said 6 oz) and zucchini. My boyfriend was intrigued, so I'd like to try them again. If anyone has any tips on these or any other v-burgers, please share your wisdom. Thanks!
I have not tried it,but maybe an egg-free mayo would work. Mayo and egg can be interchangeable sometimes(like in cakes) because mayo is mostly eggs and oil. But in this recipe it seems it is being used mainly as a binder. I would try a dollop of egg-free mayo. You could also try experimenting by adding some of the egg substitute powder to the mayo. It being mostly from potato should help.
Are there any veggie burger recipes that do not contain eggs/any animal products?