Updated: Sep 27, 2019
For those meatless days or if you are a vegetarian, this recipe is perfect! Made with quinoa and baby portabella mushroom, the taste is so similar to a real meat burger and can satisfy not only adults craving for meat, but also kids!
Let’s try it?
Ingredients (for 8 burgers):
1/2 cup quinoa
1 cup water
1 tablespoon olive oil
1 cup diced onion
2 cups baby portabella mushroom
1 teaspoon minced garlic
½ cup shredded carrot
2/3 cup shredded Parmesan cheese
1/2 cup cashew flour (just blend the cashew)
1 tablespoon coconut aminos
How to make:
Wash the quinoa and cook it with water and salt to taste in a medium saucepan. Bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Remove from heat and let it cool, covered, for 10 minutes.
While you wait the quinoa to cool down, preheat the oven to 350°F. Line a baking sheet with parchment paper.
Then heat the olive oil in a large saucepan over medium heat. Add onion and cook, stirring often during 5 minutes. Add mushrooms, garlic and carrot, cook and stir it until the mushrooms are soft, around 5 minutes.
After, beat the egg in a medium bowl. Add the quinoa, mushroom mixture, the cheese and the cashew flour and coconut aminos; stir to combine.
Scoop ½ cup of the mixture and make 8 patties, about 3 inches wide and leave a gap between them.
Bake the burgers until crispy, around 25 to 30 minutes.
Serve on buns with tomato, lettuce cheese and any sauce you like. You can also add avocado. That day I made baked sweet potatoes. Yummy!