Dinner
Quinoa Veggie Burger
Hearty quinoa veggie burgers bring together nutty red quinoa, earthy mushrooms, and toasted pecans in a tender, oven-baked patty. Sharp Cheddar and gentle herbs weave through each satisfying bite.
- Total
- 1 hr 10 min
- Prep
- 15 min
- Cook
- 55 min
- Serves
- 8
Nutrition per Serving
- Calories
- 280
- Protein
- 11g
- Carbs
- 36g
- Fat
- 12g
- Fiber
- 6g
- Sugar
- 6g
- Sodium
- 372mg
Ingredients
- 1 cup water
- 1/2 cup red quinoa
- 1 tbsp canola oil
- 1 cup diced onion
- 2 cup finely chopped cremini or white button mushrooms
- 1 tsp minced garlic
- 3/4 tsp dried marjoram
- 1/4 tsp dried oregano
- 1 large egg
- 2/3 cup shredded reduced-fat Cheddar cheese
- 1/2 cup whole pecans, toasted and finely chopped (see Tip)
- 1/3 cup quick-cooking rolled oats
- 1 tbsp reduced-sodium soy sauce
- 8 small whole-wheat burger buns, toasted if desired
Instructions
- Combine water and quinoa in a medium saucepan. Bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and set aside to cool.
- Preheat oven to 350 degrees F. Lightly grease a baking sheet or line with parchment paper.
- Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until starting to soften, about 5 minutes. Add mushrooms, garlic, marjoram and oregano; cook, stirring, until the mushrooms are tender, about 5 minutes. Let cool for about 5 minutes.
- Beat egg in a medium bowl. Add the quinoa, mushroom mixture, cheese, pecans, oats and soy sauce; stir to combine. Scoop scant 1/2-cup portions of the mixture onto the baking sheet and shape into 8 patties, about 3 inches wide, leaving about 1 inch of space between each patty. (The mixture will be crumbly; patting it into burgers on the baking sheet makes it easier to work with. The burgers hold together very well once baked.)
- Bake the burgers until crispy, 28 to 30 minutes. Serve on buns with your favorite garnishes.