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Veggie Burgers

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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
veggie burgers

Photography: James Wojcik

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.

Reviews Add a comment

  • daciawiitala@gmail.com
    6 FEB, 2017
    This is one of my staples, it is a very versatile recipe - you can add any kind of seasoning or other herbs to give it a different character depending on what you want to serve it with. The key is to make sure that your mixture is the right consistency to stick together with out being too gummy. I also cook my quinoa is broth to add more flavor. The cooked patties freeze really well for later use.
    Reply
  • Cristin Monnich
    27 JUN, 2014
    These were so filling! I made the recipe for myself and two meat-eating men (one of whom does not like mushrooms). With a food processor, it's amazing the things you can sneak into these patties. :) The recipe was a hit and we had fun dressing the burgers up with our favorite toppings. I added cheese on the top, and arugula on top of the cucumbers. The garlic yogurt sauce was also very easy to make. I will be saving this one for future use. We served the burgers with sweet potato fries.
    Reply
  • MS11031014
    13 JAN, 2013
    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.
    Reply
  • deuxchicago
    13 FEB, 2012
    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
    Reply
  • MS12492478
    14 FEB, 2011
    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?
    Reply
  • KateDi
    24 DEC, 2010
    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.
    Reply
  • kschertz
    20 MAY, 2010
    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)
    Reply
  • PatKauf
    15 JAN, 2010
    Ignore my question. It's right there in the recipe...3/4 cup uncooked equals 2 cups cooked.
    Reply
  • PatKauf
    15 JAN, 2010
    Question: do I measure the quinoa before it's cooked? i.e. 3/4 cup uncooked quinoa, and then cook it?
    Reply
  • NorbieK
    25 OCT, 2008
    God I love this. The best Veggie burger there is!
    Reply