Rating: 4.35 stars
5 Ratings
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  • 1 star values: 1

Even meat-lovers will crave this vegetarian burger: toasted pecans, mushrooms, Cheddar cheese, fresh herbs and red quinoa pack this recipe full of delicious flavor. Red quinoa gives the burgers the perfect color, but white quinoa is 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.)

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2013

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Read the full recipe after the video.

Recipe Summary test

total:
1 hr 30 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine water and quinoa in a medium saucepan. Bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and set aside to cool.

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  • Preheat oven to 350 degrees F. Lightly grease a baking sheet or line with parchment paper.

  • Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until starting to soften, about 5 minutes. Add mushrooms, garlic, marjoram and oregano; cook, stirring, until the mushrooms are tender, about 5 minutes. Let cool for about 5 minutes.

  • Beat egg in a medium bowl. Add the quinoa, mushroom mixture, cheese, pecans, oats and soy sauce; stir to combine. Scoop scant 1/2-cup portions of the mixture onto the baking sheet and shape into 8 patties, about 3 inches wide, leaving about 1 inch of space between each patty. (The mixture will be crumbly; patting it into burgers on the baking sheet makes it easier to work with. The burgers hold together very well once baked.)

  • Bake the burgers until crispy, 28 to 30 minutes. Serve on buns with your favorite garnishes.

Tips

Make Ahead Tip: Individually wrap and freeze cooked burgers for up to 3 months. Defrost overnight in the refrigerator. Reheat in a skillet with a little oil.

For the best flavor, toast nuts before adding to recipes. Spread whole nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. For chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition Facts

280 calories; protein 10.6g; carbohydrates 35.5g; dietary fiber 5.5g; sugars 5.9g; fat 11.9g; saturated fat 2.3g; cholesterol 28.6mg; vitamin a iu 104.7IU; vitamin c 1.7mg; folate 48.1mcg; calcium 159.2mg; iron 2.3mg; magnesium 75.1mg; potassium 353.2mg; sodium 372mg; thiamin 0.2mg; added sugar 4g.
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