Thursday, June 5, 2014

Mushroom-Quinoa Burgers

This meat substitute is rich in protein and - if you ignore the cheese - it’s also low in fat. Ron, Frankie, and I are doing our best to eat only healthful fruits and vegetables, as this YouTube video demonstrates. 

If your mobile or other device won’t let you view it, go to:

Mushroom-Quinoa Burgers:

2 cups stock
1/2 cup uncooked quinoa
1/3 c. shredded cheese of your choice
1/4 c. cottage cheese
2 jalapeño peppers, minced fine
1 egg
2 tbsp. flour
1 green onion (“spring onion”), minced fine
1/8 tsp. black pepper
1/4 tsp. ground cumin
1/4 tsp. salt
1/8 tsp. garlic powder
2 tsp. freshly chopped parsley
2 tsp. canola oil, for frying
10 or 12 fresh mushrooms, sliced
1/2 medium onion, sliced
Favorite burger toppings
Burger buns, as required

In medium saucepan, bring stock to a boil over high heat. While stock is heating, rinse quinoa in cold water. Add quinoa to boiling stock, reducing heat to medium-low. Cover and cook 30-to-35 minutes, or until quinoa is tender and stock is absorbed. Cool mixture to room temperature.

In large bowl, combine quinoa, cheeses, jalapeño peppers, egg, flour, green onion, pepper, cumin, salt, garlic powder, and parsley. Form into 1/2-in. thick patties. Mixture will be soft. 

Form into patties.

In large skillet or griddle, heat oil over medium-high. Sauté mushrooms and onion until tender. Set aside and keep warm. Sauté quinoa patties 3-to-5 min. on each side, or until golden brown and cooked through. 

Absolutely delicious with or without the bun!

Serve in heated burger buns with mushrooms, onions, and other favorite toppings. Yields 4-to-5 burgers.

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