New This Month

Veggie Burgers

These veggie burgers get their rich, earthy flavor from mushrooms and nutty quinoa, and are topped with sharp radish sprouts and cool cucumbers. Greek yogurt is a zesty Mediterranean replacement for ketchup. Serve these with our Golden-Beet Salad as a side dish.

  • Servings: 6

Source: Martha Stewart Living, July 2008

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 for Veggie Burgers
  • 1 cup radish sprouts, or other fresh sprouts
  • 1/2 English cucumber, peeled and cut diagonally into 1/4-inch-thick slices

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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 Notes

These patties are softer than a traditional veggie burger. The pan-searing helps the patty hold together and forms a crisp crust.

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