Updated: Aug 13, 2020
I absolutely love a good vegan burger! And these quinoa and mushroom burgers are one of my all-time favorites! The first time I made these, my brothers mind was blown; he thought these could pass for "beef" burgers. The secret is the red quinoa because it's high in protein and sears beautifully. You can top them with the classic burger condiments or amp it up with some caramelized onion, roasted red peppers, or vegan cheese.
1 cup cooked red quinoa
3/4 c - 1 c bread crumbs
1 flax egg - 1 T ground flax seed + 3 T water
8oz of portabella or cremini mushrooms - finely chopped in food processor
1 small zucchini - shredded and drained of excess water with paper towel
1/4 c red onion - chopped
2 T vegan Worcestershire sauce
2 T vegan parmesan
1/2 t garlic powder
1/2 t onion powder
Make the flax egg by combing the water and flax seed and set aside to thicken into an eggie texture.
Add the portabella mushrooms to the food processor and pulse until finely chopped.
Shred the zucchini and squeeze out the excess water between a paper towel.
Add onion to a frying pan over medium heat and sauté until soft. Then add the mushroom and zucchini and cook until tender. Remove from heat and allow to cool.
Once cooled, transfer the onion, mushroom, and zucchini to a large mixing bowl. Add in the cooked quinoa, vegan parmesan, flax egg, bread crumbs, and seasoning and mix to combine. If overly moist, add more bread crumbs.
Form into patties and fry in a pan until they turn brown and become seared on both sides. You can also toss them on the grill. and add vegan cheese; I love Chao Creamy Original for burgers because it melts beautifully.
Assemble on a bun as you desire with all of your favorite burger condiments.