Quinoa-Mushroom Burgers

Adapted from Vegan Richa blog

Makes approximately 6-8 burgers

Ingredients:

2 cups of sliced or coarsely chopped mushrooms

½ cup chopped onions

¼ cup old-fashioned oats

½ cup almond meal

½ tsp dried sage, or more to taste

½ tsp cayenne, or more to taste

½ tsp garlic powder

1-2 tbl nutritional yeast

2 tbl ground flaxseed

2 cups cooked quinoa, see note

2-4 tbl bread crumbs

½ cup chopped parsley

Chef Note: ¾ cup dry quinoa will yield 2 heaping cups of cooked quinoa. If your quinoa is not pre-rinsed (it will say it on the package) or if you are unsure, rinse quinoa in a sieve and drain water. Combine quinoa with 1½ cup water over medium heat. Bring to a boil. Cover the saucepan and cook for 15 minutes. Let quinoa stand for another few minutes, fluff with a fork.

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Directions: 

Preheat oven 375˚F

• Water/broth sauté onions and mushrooms 5-8 minutes until mushrooms are
golden; allow the mixture to cool slightly.

• In a food processor, combine mushrooms, oats, and almond meal, processing in
5-second intervals. Add sage, cayenne, garlic powder, nutritional yeast, flaxseed, and 1 cup of
cooked quinoa. Transfer to a bowl. Add remaining 1 cup quinoa. Add the bread crumbs if the

mixture is too wet. Taste and adjust seasonings. Chill mixture for at least 15 minutes.

• Divide mixture into 6-8 portions (depending on the size you want each burger).

• I use a mason jar lid lined with plastic wrap to measure and shape the burger. If you want to decorate the
top with a sliced cooked mushroom, you can place the mushroom in the center of the lid, then portion out
your filling, shape, and flip over so that when you bake burgers, the mushroom is on top.

• Line baking sheet with parchment or Silpat baking mat, place sheet pan in the preheated oven.

• Bake for approximately 10-12 minutes on each side, flip it so that both sides brown.