Veggie Burger

Name: Veggie Burger
Ingredients: 2 portabella mushrooms (8oz); 1 small zucchini; 14 cup extra virgin olive oil; 14 cup shallot, minced (1 large shallot); 14 teaspoon red pepper flakes; 1 cup parmesan cheese, finely grated; 34 cup quinoa, cooled according to package directions (2 cups cooked); 2 teaspoons coarse salt; fresh ground pepper; 1 large egg, lightly beaten; 1 12 cups whole wheat breadcrumbs, fresh; 6 whole grain buns, split; 1 cup radish sprouts or 1 cup other fresh mixed sprouts; 12 English cucumber, peeled and cut diagonally into 1/4 inch thick slices; 34 cup Greek yogurt; 2 tablespoons fresh flat-leaf parsley, chopped; 2 garlic cloves, minced; 12 teaspoon coarse salt; fresh ground pepper

19 ingredients

21 steps

Ingredients

2 portabella mushrooms (8oz)
1 small zucchini
14 cup extra virgin olive oil
14 cup shallot, minced (1 large shallot)
14 teaspoon red pepper flakes
1 cup parmesan cheese, finely grated
34 cup quinoa, cooled according to package directions (2 cups cooked)
2 teaspoons coarse salt
fresh ground pepper
1 large egg, lightly beaten
1 12 cups whole wheat breadcrumbs, fresh
6 whole grain buns, split
1 cup radish sprouts or 1 cup other fresh mixed sprouts
12 English cucumber, peeled and cut diagonally into 1/4 inch thick slices
34 cup Greek yogurt
2 tablespoons fresh flat-leaf parsley, chopped
2 garlic cloves, minced
12 teaspoon coarse salt
fresh ground pepper

Directions

1

FOR THE BURGER: Pulse mushrooms in a food processor until finely chopped, and transfer to a bowl.
2

Shred zucchni, place on paper towels, and squeeze to remove excess moisture.
3

Add to mushrooms.
4

Heat 2 tablespoons oil in a large pan over medium heat.
5

Add shallot and red pepper flakes, and cook until softened, about 2 minutes.
6

Add mushrooms and zucchini, and cook until tender, about 2 minutes.
7

Remove from heat and add Parmesan, quinoa, and salt.
8

Season with salt and pepper.
9

Let cool completely, then stir in egg and breadcrumbs.
10

Cover and refrigerate until cold and firm, about 1 hour.
11

Heat remaining 2 tablespoons oil in a large nonstick skillet over medium heat.
12

Shape mixture into six 1/2-inch patties, pressing firmly.
13

Cook in batches until golden brown and cooked through, about 3 minutes per side.
14

Wipe pan clean, and return to medium heat.
15

Brush cut side of buns with oil, and heat buns, cut sides down until toasted, about 1 minute.
16

Spread yogurt-garlic sauce on cut sides of bun halves.
17

Divide burger, sprouts, and cucumbers among bottom halves.
18

Sandwich with tops.
19

YOGURT-GARLIC SAUCE: combine yogurt, parsley garlic, and salt in a medium bowl.
20

Season with pepper.
21

Cover and refrigerate for up to 1 day.