Mushroom-Quinoa Burger

By Peggie

Ingredients

• 4 medium portobello mushroom caps (about 1 lb.), gills removed, chopped
• 1/2 c. walnuts
• 1 clove garlic
• 2 tbsp. canola oil
• 1/4 c. Chopped red onion
• 3 green onions, chopped
• 2 tsp. rice wine vinegar
• 1 c. cooked quinoa
• 1/2 c. cornstarch
• Whole-grain burger buns
• sprouts
• Lettuce
• Sliced tomatoes
• Rosemary Mayo
• 1/2 c. mayonnaise
• 1 tsp. finely chopped fresh rosemary
• 1 tsp. lemon juice
• Kosher salt

Details

Servings 5
Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

Make the Burgers: Preheat oven to 375 degrees F. In 3-quart, shallow baking dish, toss mushrooms with walnuts, garlic, 1 tablespoon oil, 3⁄4 teaspoon salt, and 1⁄4 teaspoon pepper; spread in even layer. Bake 20 minutes or until mushrooms are tender. Set aside to cool. Turn oven off.
In food processor, pulse mushroom mixture, red onion, green onions, and vinegar until mostly smooth, scraping side of bowl if necessary. Transfer mixture to a large bowl and stir in quinoa and cornstarch until well-blended. Cover bowl with plastic wrap and refrigerate 2 hours.
Preheat oven to 375 degrees F. Line baking sheet with foil. Form mixture into 5 patties (about 1/2" thick and 3" wide). In a 12" nonstick skillet, heat remaining 1 tablespoon oil on medium. In 2 batches, cook patties 5 minutes or until well-browned, turning over once. Transfer seared patties to prepared baking sheet. Bake 10 minutes or until hot in centers.
Make the Rosemary Mayo: Meanwhile, combine mayonnaise, rosemary, lemon juice, and a pinch of salt. Keeps up to 5 days, refrigerated.
Serve burgers on buns with Rosemary Mayo, garnished with sprouts, lettuce, and tomato.