Mushroom and quinoa burger

Mushroom and quinoa burger: A healthy plant-based treat. Photo by South African Mushroom Farmer’s Association

Mushroom and quinoa burgers: A healthy plant-based lunch treat

When it’s family or National Burger Day, you should try these healthy vegetarian mushroom and quinoa burgers with zucchini fries.

Mushroom and quinoa burger

Mushroom and quinoa burger: A healthy plant-based treat. Photo by South African Mushroom Farmer’s Association

Everybody deserves a great burger for lunch or dinner, especially on the American National Burger Day which you can celebrate all over the world. It doesn’t matter if you enjoy a meaty patty or a plant-based one, you need to have a burger whenever you want to. These mushroom and quinoa burgers are a fantastic vegetable-based meal that looks and very much tastes like the burger you want it to be. It has a meaty plant-based patty and crunch from all the vegetable toppings.

ALSO READ: Mushroom and chickpea mini-burgers with flavoured crème fraiche

Mushroom and quinoa burgers tips

The sweet potato helps keep the patty together and if you’ve roasted it for long enough, has some great buttery flavours. The sprouts and other classic burger toppings till belong here and you can use your vegan mayo or favourite condiments. When forming the patties, press down the middle a bit so they don’t completely lose their shape and fit on the buns. Remember to fry the buns with some oil until golden for extra crunch and goodness.

ALSO READ: Mushroom and bean burgers for a delightfully healthy vegan meal

When it’s family or National Burger Day, you should try these healthy vegetarian mushroom and quinoa burgers with zucchini fries.

Mushroom and quinoa burgers recipe

0 from 0 votes
Recipe by South African Mushroom Farmers’ Association Course: MainCuisine: GlobalDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

1

hour 

10

minutes
Total time

1

hour 

20

minutes

Ingredients

  • 1 medium 1 sweet potato

  • 3 large 3 portobello mushrooms

  • 1 1 shallot, finely chopped

  • 1 tsp 1 chilli flakes

  • 1 cup 1 cooked quinoa (from about ½ uncooked)

  • ¾ cup ¾ panko breadcrumbs

  • juice and zest of ½ lemon

  • To serve
  • 4 4 burger buns of choice, toasted

  • lettuce, mayonnaise (vegan alternative), cucumber ribbons, red onion slices, bean sprouts

  • extra virgin olive oil

  • salt and pepper, to taste

Method

  • Preheat oven to 180°C. Prick sweet potato all over with a fork; rub with olive oil, and season with salt and pepper. Roast directly on an oven rack until tender, 45-60 minutes. (Place a baking tray below to catch any drippings) Allow to cool. Remove and discard skin; mash flesh with a fork. Set aside.
  • Roughly chop portobello mushrooms and blitz in a food processor until very finely chopped.
  • Heat a drizzle of olive oil in a frying pan over low. Cook shallot and chilli flakes, until shallot is tender. Add mushrooms and cook until they release all their liquid. Transfer to a large bowl; mix in quinoa and season with salt and pepper. Let cool.
  • Add breadcrumbs, lemon zest, lemon juice, and mashed sweet potato and mix well. Taste and adjust seasoning.
  • Divide mixture into 4 and form into patties, pressing firmly together with your hands. Heat a drizzle of olive oil in a nonstick pan over medium and cook patties until golden brown and the edges are crisp.
  • Build burgers with all the fixings and serve straight away.

Notes

Did you make this recipe?

Tag @the.south.african on Instagram and hashtag it #recipes

Like this recipe?

Follow us @thesouthafrican on Pinterest

Looking for more tasty plant-based burger recipes to prepare for your family and friends? Just have a look at our recipe page, we have excellent suggestions for you to try.

If you would like to submit a recipe for publication, please complete our recipe form here.