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Veggie Burgers

Recipe photo courtesy of James Wojcik

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.

Source: Martha Stewart Living, July 2008



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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How would you rate this recipe?
  • MsKris1128
    14 APR, 2018
    Best veggie burger I've ever made. Only adjustments I made were to add a minced garlic clove to shallot mixture and I used some white button mushrooms to make up the difference of the 8oz of portobella that I didn't have. My minor adjustments or based on what I needed to use up and what I didn't have...again very minor adjustments so the original recipe is spot on. The burger does not easily fall apart like most and also not a hockey puck. I highly suggest this recipe for vegetarians and meat eaters :-)
    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.
  • 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.
  • 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.
  • 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
  • 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?
  • 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.
  • 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)
  • PatKauf
    15 JAN, 2010
    Ignore my question. It's right there in the recipe...3/4 cup uncooked equals 2 cups cooked.
  • 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?

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