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Categories:
zucchini mixed mushrooms onion red pepper Parmesan cheese quinoa coarse salt fresh ground pepper eggs whole wheat breadcrumbs mixed sprouts whole wheat buns
Viewed: 54 - Published at: 8 years agoIngredients
- 2 small zucchini
- 10 medium mixed mushrooms
- 1/4 cup minced onion
- 1 teaspoon red pepper flakes
- 1/4 cup finely grated parmesan cheese
- 2 cups cooked quinoa (3/4 cup when dry)
- 2 teaspoons coarse salt
- fresh ground pepper
- 2 large eggs, lightly beaten
- 1 1/2 cups fresh whole wheat breadcrumbs
- 1 cup mixed sprouts
- 6 whole wheat buns, split
Method
- Pulse mushrooms in a food processor until finely chopped or use the grater attachment if, like mine, your processor doesn't do mushrooms well. Transfer to a bowl.
- Shred zucchini and remove excess moisture with paper towells. Add to mushrooms.
- Heat 2 tablespoons oil in a large pan over medium heat.
- Add shallot/onion and red-pepper flakes, and cook until softened, about 2 minutes.
- Add mushrooms and zucchini, and cook until tender, about 2 minutes.
- Remove from heat, and add Parmesan, quinoa, and salt.
- Season with pepper.
- Let cool completely, then stir in egg and breadcrumbs.
- Cover, and refrigerate until cold and firm, about 1 hour.
- Heat remaining 2 tablespoons oil in a large nonstick skillet over medium heat.
- Shape mixture into six 1/2-inch-thick patties, pressing firmly.
- Cook in batches until golden brown and cooked through, about 3 minutes per side.
- Wipe pan clean, and return to medium heat.
- Brush cut sides of buns with oil, and heat buns, cut sides down, until toasted, about 1 minute.
- Assemble burgers and enjoy!
