Veggie Burgers

By markemilw

These veggie burgers get their rich, earthy flavor from mushrooms and nutty quinoa, and are topped with sharp radish sprouts and cool cucumbers. Greek yogurt is a zesty Mediterranean replacement for ketchup.

Ingredients

• 2 portobello mushrooms (8 ounces), stems removed, cut into 1/2-inch pieces
• 1 small zucchini
• 1/4 cup extra-virgin olive oil, plus more for brushing
• 1/4 cup minced shallot (1 large shallot)
• 1/4 teaspoon red-pepper flakes
• 1/4 cup finely grated Parmesan cheese
• 3/4 cup quinoa, cooked according to package directions (2 cups cooked)
• 2 teaspoons coarse salt
• Freshly ground pepper
• 1 large egg, lightly beaten
• 1 1/2 cups fresh whole-wheat breadcrumbs
• 6 whole-wheat buns, split
• Yogurt-Garlic Sauce
• 1 cup radish sprouts, or other fresh sprouts
• 1/2 English cucumber, peeled and cut diagonally into 1/4-inch-thick slices

Details

Servings 6
Adapted from marthastewart.com

Preparation

Step 1

Pulse mushrooms in a food processor until finely chopped, and transfer to a bowl. Shred zucchini, place on paper towels, and squeeze to remove excess moisture. Add to mushrooms.

Heat 2 tablespoons oil in a large pan over medium heat. Add shallot 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. Spread yogurt-garlic sauce on cut sides of bun halves. Divide burgers, sprouts, and cucumber among bottom halves. Sandwich with top halves.