Mushroom and Quinoa Veggie Burger with Chipotle Aioli
This is every meat-lover's favorite veggie burger!
1small4 ounce onionroughly chopped
12ouncesbaby bella (crimini) mushroomswiped clean with a damp paper towel
2tablespoonsextra virgin olive oil
2teaspoonstamari sauce or soy sauce
pinchof kosher salt
1/2teaspoonfreshly ground black pepper
1cupcooked quinoasee Notes
1/2cupwhole wheat breadcrumbs
1tablespoonavocado oil or other high heat oil for cooking
Hearty buns, for serving
1/2teaspoonchipotle chili powder
1/4teaspoonfreshly 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.
To yield 1 cup of cooked quinoa, cook 1/3 cup of dried quinoa in 2/3 cup vegetable broth or water for about 10 minutes, uncovered. Before cooking, be sure to rinse your quinoa well in a fine mesh sieve to remove any saponins, the ingredient that can make quinoa taste bitter.
Recipe by, Caroline Hurley, Taste Love and Nourish, www.tasteloveandnourish.com