You know that look you get when you mention veggie burgers to a meat-lover? Yeah. I do too. I get it. There are some veggie burgers out there that even I can’t eat.
But, in my persistent attempts to convince even the most unyielding carnivores that a veggie burger really can be delicious, I’ve made a ton…really…just a ton of veggie burgers over the past couple of years.
I’ve got recipes with black beans, lentils, chickpeas, brown rice…you name it. They all have their own unique flavors and I do love them, but this is one of those recipes that I know will please everyone.
These burgers, with their mushroom and quinoa base…and a little secret ingredient…are life changing. I know…that was really dramatic.
These really are amazing, though. The mushrooms give them such a deep wonderful umami flavor and the quinoa adds great texture along with added protein, fiber and nutrients.
I love adding a bit of tamari sauce to deepen the flavors even more so, but feel free to use soy sauce instead if that’s what you have on hand.
What makes me even more excited about making burgers like this for dinner, is planning how I’m going to top them! I mean, to me, the toppings can be a deal breaker.
You can dress this burger up with your own favorites. For me, some crisp lettuce, juicy tomato slices, a bite of red onion, some buttery avocado slices and lots of spicy chipotle aioli create a tower of goodness.
Mushroom and Quinoa Veggie Burger with Chipotle Aioli
- 1 small 4 ounce onion roughly chopped
- 12 ounces baby bella (crimini) mushrooms wiped clean with a damp paper towel
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic minced
- 2 teaspoons tamari sauce or soy sauce
- 1/4 teaspoon dried oregano
- pinch of kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup cooked quinoa see Notes
- 2 large eggs
- 1/2 cup whole wheat breadcrumbs
- 1 tablespoon avocado oil or other high heat oil for cooking
- Hearty buns, for serving
- 3 tablespoons mayonnaise
- 1 clove garlic minced
- 1/2 teaspoon chipotle chili powder
- 1/4 teaspoon freshly ground black pepper
- In the bowl or your food processor, add the onions and 1/3 of the mushrooms (stems and all). Pulse in very quick short bursts until the mushrooms are very coarsely chopped. There's a very fine line between coarsely chopped and over processed, so err on the side of too coarse. The mushrooms will break down further once cooked. If any large pieces remain unchopped, add them to the next batch or just break them up later in the pan.
- Over medium-high heat, pour the olive oil into a large sauté pan. Add the first batch of the mushroom and onion mixture as you continue to process the remaining mushrooms in the same way. Once all of the mushrooms have been processed and sautéed, add the garlic. Continue to cook the mixture just until the bottom begins to brown, signaling that most of the moisture is gone. Add the tamari, oregano, salt and pepper. Remove the pan from the heat and allow to cool.
- In a medium bowl, beat the eggs until frothy. Add the cooked quinoa and breadcrumbs along with the cooled mushroom mixture. Mix until combined.
- Divide the mixture into 4 (about 1/2 cup each). Shape into burgers and set aside on a dish or pan.
- To cook the burgers, I prefer using a cast iron skillet to get a nice charred crust that mimics a grilled burger. Heat the skillet on high. Add the avocado oil and the burgers. Cook on medium high heat for about 5 to 6 minutes on the first side then about 5 minutes on the second side until deep brown.
- For the aioli, combine all of the aioli ingredients in a small bowl. Top each burger with the sauce.