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Mushroom-Quinoa Veggie Burgers with Special Sauce
1 h 25 m
Jamie Vespa MS RD
“These hearty mushroom, black bean and quinoa veggie burgers are a healthy and satisfying homemade alternative to store-bought veggie burgers. And they take just 25 minutes of active time to prep, so while they're special enough for entertaining, they're quick enough for weeknight dinners.”
1 large portobello mushroom, gills removed, roughly chopped
1 cup no-salt-added canned black beans, rinsed
2 tablespoons unsalted creamy almond butter
3 tablespoons canola mayonnaise, divided
1 teaspoon ground pepper
¾ teaspoon smoked paprika
¾ teaspoon garlic powder, divided
½ teaspoon salt
½ cup cooked quinoa
¼ cup old-fashioned rolled oats
1 tablespoon ketchup
1 teaspoon Dijon mustard
1 tablespoon extra-virgin olive oil
4 whole-wheat hamburger buns, toasted
2 leaves green-leaf lettuce, halved
4 slices tomato
4 thin slices red onion
1Place mushroom, black beans, almond butter, 1 tablespoon mayonnaise, pepper, paprika, ½ teaspoon garlic powder and salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. Transfer to a bowl and add quinoa and oats; stir well to combine. Refrigerate for 1 hour.
2Meanwhile, whisk ketchup, mustard and the remaining 2 tablespoons mayonnaise and ¼ teaspoon garlic powder in a small bowl until smooth.
3Shape the mushroom mixture into 4 patties.
4Heat oil in a large grill pan or nonstick skillet over medium-high heat. Add the patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more.
5Serve the burgers on buns with the special sauce, lettuce, tomato and onion.
To make ahead: The burger patties and special sauce can be made in advance. Prepare through Step 3; cover and refrigerate separately for up to 24 hours.