Check out this vegan alternative for a delicious burger! Make it easier by prepping the night before and enjoy!
Nutrition Facts amount per serving; Calories 400, Total Fat 33g, Saturated Fat 4g, Total Carbohydrate 22g, Dietary Fiber 3g, Total Sugars 3g, Protein 5g, Cholesterol 10 mg, Vitamin D 3 IU,Calcium 47 mg, Iron 1.22 mg, Potassium 263 mg, Sodium 156 mg.
|5 whole-grain burger buns|
|4 portobello mushroom caps, gills removed and chopped|
|1 bunch of lettuce|
|1 bunch of sprouts|
|1 clove garlic, minced|
|25g red onion, chopped|
|2 tbsp canola oil|
|2 tsp rice wine vinegar|
|90g quinoa, cooked|
|3 green onions, chopped|
|2 tomatoes, sliced|
1. Toss mushrooms with a tablespoon of oil, walnuts, minced clove of garlic, pepper, and salt in a shallow baking dish. Spread evenly and bake in a preheated oven at 190 C, until mushrooms are tender, for about 20 minutes. Once done, take it out and set aside. Turn off the oven.
2. Add the mushroom mixture to a processor along with chopped green onions, red onion and 2 TSPs rice wine vinegar. Pulse until smooth, then transfer to a bowl.
3. Add cornstarch and cooked quinoa until blended. Refrigerate for 2 hours, covered with plastic wrap.
4. After two hours, form 5 patties from the mixture. Preheat a TBSP of oil in a non-stick skillet.
5. Cook patties until well-browned, for 5 minutes or more, turning once. Do in batches.
6. Place patties in a foil-lined baking sheet and bake in a preheated oven at 190 C, for about 10 minutes.
7. Meanwhile, prepare rosemary mayo by combining all 4 ingredients in a bowl.
8. Serve mushroom-quinoa burgers on buns along with rosemary mayo. Garnish with tomato, lettuce and sprouts.
For the rosemary mayo – 1 tsp fresh rosemary, finely chopped, salt, to taste, 120ml mayonnaise and 1 tsp lemon juice.
Note: quinoa is rich in Vitamin E, it provides collagen and protects skin from UV damage. This recipe is a great option for vegan high protein diet.