Embrace this filler-free, super-nutritious quinoa veggie burger. Sandwiched between two grilled portobello mushrooms, it’s got healthy and tasty covered.
- 1/2 cup uncooked quinoa, about 2 cups cooked
- 1 tsp vegetable oil
1/2 227-g pkg cremini mushrooms, coarsely grated, about 1 cup
1 cup coarsely grated zucchini
3/4 cup coarsely grated carrot
1 small shallot, minced
1 garlic clove, minced
1 egg, beaten
3 tbsp cornstarch
1/4 tsp salt
1/8 tsp cayenne pepper
- COOK quinoa according to package directions, omitting salt, about 14 min. Transfer to a large bowl.
- HEAT a large, wide non-stick frying pan over medium. Add oil, then mushrooms, zucchini, carrot, shallot and garlic. Cook until soft, about 5 min. Add to quinoa. Stir in egg, cornstarch, salt and cayenne.
- HEAT the same non-stick frying pan over medium. Firmly press quinoa mixture into a 1/2-cup measuring cup. Turn and release into pan. Gently press to shape into a patty about 4 in. wide. Repeat, cooking 2 patties at a time. Cook until golden and warmed through, about 4 min per side. Top with tahini sauce and roasted plum tomatoes.