This was my first foray into homemade veggie burgers. The best part is that the ingredients are all the kinds of things I usually have on hand. In fact, already having all the ingredients, (or a reasonable substitute), was the deciding factor in choosing this recipe! A problem I encountered with this recipe was that the patties didn't hold together well and started cracking and breaking up. Even so, I will probably make them again because they are really thick, hearty, filling burgers.
Adapted from "Quinoa Veggie Burgers" from Meatless
Ingredients:
8 oz crimini mushrooms, sliced
1 zucchini, sliced
1/4 cup olive oil
1/2 onion, minced
1/4 cup veg parmesan cheese, grated
2 cups quinoa, cooked in vegetable broth
sea salt and pepper
2 large eggs, beaten
1.5 cups panko or breadcrumbs
Directions:
1. Finely chop mushrooms in food processor. Transfer to a large bowl.
2. Coarsely chop zucchini in food processor. Add to bowl on top of mushrooms and pat dry with paper towel.
3. Heat 2 tablespoons olive oil in pan over medium heat. Add minced onion and cook until softened, about 2 minutes.
4. Add the mushrooms and zucchini and cook for another 2 minutes. Transfer back into bowl.
5. Add parmesan and quinoa. Season with salt and pepper. Cover and refrigerate until fully cooled, about ten minutes.
6. Stir in eggs and panko. Cover and refrigerate until firm, about one hour.
7. Heat a large skillet to medium heat. Once skillet is hot, add 2 tablespoons olive oil.
8. Firmly press the mixture burger mixture into 6 one-inch-thick patties. Handle the patties with care because they have a tendency to crack and crumble.
9. Cook each patty until golden brown about 3 minutes on each side.
This is what the cracks look like:
| Nutrition Facts Serving Size: 1 patty Servings per batch: 6 | |
| Calories | 275 |
| Fat | 15g |
| Cholesterol | 80mg |
| Sodium | 418mg |
| Carbohydrate | 27g |
| Sugars | 3g |
| Protein | 11g |
No comments:
Post a Comment