We adapted a Martha Stewart recipe for Veggie Burgers from http://www.marthastewart.com/recipe/veggie-burgers.  Although the recipe was already packed with yummy healthy food, we don’t like to do things half-assed so we cut out even more of the crap (we nixed the egg, cut back on cheese and bread crumbs, substituted english muffins for buns, amped up the mushrooms, and decreased the portion size) and ended up with absolutely fabulous burgers.  I was really nervous the burgers wouldn’t hold together, because homemade veggie burgers usually crumble to pieces and demand delicate attention throughout the cooking process.   It turned out the quinoa/mushroom/bread crumb combo was the perfect texture to keep a shape. I seriously am planning on making them again this weekend for the real Fourth of July…YUM!

Mushroom Quinoa Burgers

Servings: 20

Serving Size: palm sized burger, or approx 1/2 cup

Yield: 20 burgers

6 oz portobello mushrooms without stems, finely chopped

14 oz crimini mushrooms, finely chopped (i wish i had a food processor)

2 small zucchini, shredded with grater

1/4 cup olive oil

2 large shallots, minced

1/2 t red pepper flakes

1/4 cup finely grated parmesan cheese

1.5 cups quinoa, cooked according to package directions

salt and pepper to taste (we may have added a little too much, test as you go)

squeeze of half a lemon

2 cups gluten free bread crumbs (we made it gluten free for Jackie)

20 english muffins, toasted and cut in half

1. Cook quinoa, set aside.
2. Mix shredded zucchini and chopped mushrooms in a bowl. 
3. Heat 1/4 cup olive oil in skillet (we used a wok, cause we made a huge amount) over medium heat until it shimmers.
4. Add red pepper flakes and shallot and cook for 2 min until softened
5. Add mushrooms and zucchini and cook for 5 min.
6. Remove from heat and drain a little of the excess water that may have leaked out of the mushrooms and zucchini. (I didn’t drain it all because it seemed to help bind the burgers)
7. Add parmesan, quinoa, salt, pepper, lemon juice, and bread crumbs
8. Shape into burgers and put on covered tray in fridge for on hour or until firm.
9. Remove from fridge and bake on cookie sheet in oven at 375 degrees for 15-20 minutes, or until lightly brown on both sides, and flip once halfway through.  
10. Place burger between english muffin bun and enjoy!

Nutrition Facts per serving:

Original recipe with bun: 483 calories; 18.5g fat; 2.9g saturated fat; 16.5g protein, and 7g fiber.

Our modified recipe with english muffin: 292 calories; 9.3g fat; 1.3g saturated fat; 9.8g protein; 6g fiber.