Le Food Snob

Zucchini, Quinoa and Mushroom Veggie Burgers {vegetarian}

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I’m preparing to kick meat and dairy to the curb 3 to 5 days of the week, possibly more. To be honest, I don’t eat that much meat to begin with so kicking meat to the curb won’t be super difficult. It’s the dairy part I struggle with! That’s why I say I’m going to to be vegetarian/vegan 3 to 5 days of the week.  I’m not sure I can give up eggs and cheese that long!


ingredients.

  • 16 oz. mushrooms, chopped
  • 2 c. zucchini, grated
  • olive oil
  • 2 c. cooked quinoa 
  • plenty of salt and pepper
  • 2 cloves garlic, minced
  • 2 T. shallots, minced
  • 1/2 c. grated Parmesan cheese
  • 2 eggs
  • 1 c.  breadcrumbs

directions.

  1. Cook quinoa according to directions.
  2. Saute mushrooms and zucchini in 1 tablespoon olive oil with a generous pinch of salt over medium-high heat. Stir only once in the beginning, and allow liquid from vegetables to evaporate. Continue cooking until vegetables are tender and most of the liquid has evaporated.
  3. Mix cooked quinoa, vegetables, and remaining ingredients in a medium-sized bowl.
  4. Form 6 to 8 patties with the mixture. I would recommend 8. I made 6 six-ounce patties and they were a bit too large for my liking. Delicately fry patties over medium-high heat in 2 tablespoons of olive oil. Shape with your spatula if necessary. Cook for 2 to 4 minutes on each side, or until browned. Be careful when flipping. 
  5. Move patties to parchment covered baking sheet. Bake at 375 degrees for 20 minutes.
  6. Serve on your favorite bun with your favorite accompaniments.

  
I found an awesome looking brioche bun at Fresh and Easy. I spread a tiny amount of olive oil mayo on the bottom of the bun and topped it with arugula and sliced tomato. I topped my burger with melted mozzarella and avocado. It was a bit much. I think because of the complex flavor of the veggie patty, simple toppings would be best. I served my burger with vinegar and sea salt sweet potato (baked) fries. 

 

You may have to adjust the ingredients in this recipe. The recipe I followed from Bowl of Delicious called for one zucchini. I felt like I needed a bit more guidance so I guessed that it was a large or jumbo-sized zucchini and used 2 cups. That may have been a bit much. My patties looked nothing like the patties at Bowl of Delicious. 😦

Recipe rating: 

  

 

 

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