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Quinoa Portobello Burgers Recipe

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This recipe for Quinoa Portobello Burgers, by , is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Hal Schlais
Added: Wednesday, August 26, 2009


6 oz Porcini or Portobello Mushrooms
1 sm Zucchini, unpeeled
1/4 C extra virgin Olive Oil
1/4 C Red Onion, minced
1/4 tsp Red Pepper flakes
1/4 C Parmesan cheese freshly grated
1/4 C Qinuoa (2 cups cooked according to package directions)
2 tsp coarse salt
1 lg Egg slightly beaten
1 1/2 C Whole Wheat breadcrumbs
6 Whole Wheat buns
1 C Radish or other sprouts
1 Cucumbers peeled and cut diagonally into 1/4-inch slices
Yogurt-Garlic Sauce

Pulse Mushrooms in a food processor until finely chopped. Shred zucchini on a paper towel and squeeze to remove excess moisture. Add to mushrooms. Heat 2 T. oil in a large pan over medium heat. Add onions and red pepper flakes and cook until softened, about 2 minutes. Add mushrooms and zucchini mixture and cook until tender, about 2 minutes more. Remove from heat and stir in Parmesan, quinoa and salt. Season with pepper. Let cool completely and stir in egg and breadcrumbs. Cover and refrigerate until cold and firm, about an hour. Wipe pan clean and return to medium heat. Brush cut sides of buns w/ oil and toast buns cut sides down. Spread yogurt-garlic sauce on cut sides of buns. Place a burger on the bottom and top with sprouts and cucumbers.




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