Vegan Mushroom-Quinoa Burger

Vegan Mushroom-Quinoa Burger

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Servings 5
Calories 495 kcal



  • 4 medium portobello mushroom caps about 1 lb., gills removed, chopped
  • 1/2 cup walnuts
  • 1 clove garlic
  • 2 tbsp. canola oil
  • 1/4 cup Chopped red onion
  • 3 green onions chopped
  • 2 tsp. rice wine vinegar
  • 1 cup cooked quinoa
  • 1/2 cup cornstarch
  • Whole-grain burger buns
  • Sprouts
  • Lettuce
  • Sliced tomatoes


  • Preheat oven to 375 degrees F. In 3-quart, shallow baking dish, toss mushrooms with walnuts, garlic, 1 tablespoon oil, 3⁄4 teaspoon salt, and 1⁄4 teaspoon pepper; spread in even layer. Bake 20 minutes or until mushrooms are tender. Set aside to cool. Turn oven off. In a food processor, pulse mushroom mixture, red onion, green onions, and vinegar until mostly smooth, scraping side of bowl if necessary. Transfer mixture to a large bowl and stir in quinoa and cornstarch until well-blended. Cover the bowl with plastic wrap and refrigerate 2 hours. Preheat oven to 375 degrees F. Line baking sheet with foil. Form mixture into 5 patties (about 1/2" thick and 3" wide). In a 12" nonstick skillet, heat remaining 1 tablespoon oil on medium. In 2 batches, cook patties 5 minutes or until well-browned, turning over once. Transfer seared patties to the prepared baking sheet. Bake 10 minutes or until hot in centers.
Keyword Burger, Vegan

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