I liked that this recipe was baked, not fried up in a pan. I followed the recipe exactly. My kids all commented on how good the recipe smelled as I was making it. The white button mushrooms were very flavorful without overwhelming. My only complaint is that the patties are hard to form. I used nonstick spray but they still stuck to the cookie sheet a bit. Once baked the patties did hold together more than they seemed like they were going to. I'd make them again for vegetarians.
Quinoa Veggie Burger
From EatingWell: March/April 2013
This quinoa veggie burger recipe is a meat-lover’s burger: toasted pecans, mushrooms, Cheddar cheese, fresh herbs and red quinoa pack this vegetarian burger full of delicious flavor. Red quinoa, which you can generally find in stores where white quinoa is sold, gives the quinoa veggie burgers the perfect color. If you can only find white quinoa, that’s fine too. These quinoa veggie burger patties hold together well for freezing, making for a quick and easy meal. Defrost overnight in the refrigerator before cooking. Serve with your favorite burger garnishes. (Adapted from “Quinoa Revolution” by Patricia Green and Carolyn Hemming; Pintail Books, 2012.)
11 Reviews for Quinoa Veggie Burger
I'm going to try this with regular (i.e., not red) quinoa, in the hope that they will be less dry and crumbly. But they're really good as is. Also, leaving the cheese out to make them parve did not significantly affect the flavor or texture.
Good flavor, I love using duxelles for beefy flavor and I think that is why this recipe was so successful. I usually don't put cheese inside burgers, but the burnt cheese also added great flavor. Loved it!
I followed the recipe to a tee. It was very bland. Very dry. I eat and make a lot of veggie burgers and this was not tasty at all.
It was really delicous burger recipe, but i would like to know, how can u replace egg?