Mushroom & Quinoa Burger – Vegan burgers made easy

It’s Burger Day and we have you covered. Burgers come in so many different types and flavours with some filled with a meat patty or one that is plant-based. They can also have tons of different toppings. This Mushroom & Quinoa Burger is not only brand new, but it is absolutely tasty. You can enjoy it as a vegan, vegetarian or somebody who likes meat.

If you like a good burger and need a protein kick, quinoa is a great source of plant protein. Together with mushrooms, this burger is extra tasty and meaty, just like a burger made with beef. All of your preparation can be done while you bake the sweet potatoes for the burger. The sweet potato works as a great binder for the patty and gives the burger great texture and sweetness. If you want to turn this burger into something 100% vegan, use vegan mayonnaise.

Enjoy Burger Day with this delicious Mushroom & Quinoa Burger and share it with your family and friends.

Mushroom & Quinoa Burger Recipe

5 from 2 votes

Recipe by South African Mushroom Farmers’ Association Course: MainCuisine: GlobalDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

45

minutes

Total time

55

minutes

Ingredients

• 1 medium 1 sweet potato

• 3 large 3 portobello mushrooms

• 1 small 1 shallot, finely chopped

• 1 tsp 1 chilli flakes

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

• ¾ ¾ panko breadcrumbs

• Juice and zest of ½ lemon

• To Serve

• 4 4 burger buns of choice, toasted

• Lettuce

• mayonnaise

• cucumber ribbons

• red onion slices

• bean sprouts

• Extra virgin olive oil

• Salt and pepper, to taste

Method

• Preheat the oven to 180°C.
• Prick the 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

• Use vegan mayonnaise to keep this recipe 100% vegan

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Vegan burgers are all the rage right now. We have so many options for you to try out, just have a look at our recipe page.

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