Ingredients: |
Ingredients: 2 portobello mushrooms stemmed and cut into 1/2 inch pieces
1 small zucchini
1/4 cup olive oil, plus more for brushing
1 large shallot, minced
1/4 teaspoon crushed red pepper flakes
1 ounce finely grated Parmigiano-Reggiano
2 cups cooked quinoa
1 large egg lightly beaten
1 1/2 fresh whole-wheat bread crumbs
6 whole wheat buns split and toasted
1 cup sprouts
1/2 English cucumber sliced 1/4 inch think
Yogurt-Garlic Sauce*
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Directions: |
Directions:1. Pulse mushrooms in food processor until finely chopped; transfer to a bowl. Coarsely grate zucchini, place on paper towels, and squeeze to remove excess moisture. Add mushrooms.
2. Heat tablespoons olive oil in a large pan over medium heat. Add shallot and red pepper flakes, and cook until tender about 2 minutes. Transfer to a bowl and add cheese and quinoa; season with salt and pepper. Let cool completely, then stir in egg and bread crumbs. Cover and refrigerate until firm, about 1 hour.
3. Heat remaining two tables oil in a large nonstick skillet over medium. Shape mixture into six 1-inch-thick patties, pressing firmly. Cook in batches until golden brown, about 3 minutes per side. To serve, spread yogurt sauce onto buns and sandwich with sprouts, cucumber.
*Yogurt-Garlic Sauce
3/4 cup plain Greek-style yogurt
2 tablespoons chopped flat-leaf parsley leaves
1 small garlic clove, minced
Combine yogurt, parsely, and garlic in a medium bowl. Season with salt pepper. Cover, and refrigerate for up to 1 day. |
This recipe for Quinoa Veggie Burgers is from