We love Burgers in this household! There is always a big cheer when they appear on the evening Menu. They are so versatile, and can be a flavour explosion packed between two halves of a fluffy burger Bap. This Quinoa Burger has a really deep flavour with the roasted Mushrooms, sautéed Red Onion and Sun-Dried Tomato. I served it with oven roasted Beetroot, Rhubarb and Apple Chutney and crisp Lettuce leaves, but you could serve it with any Chutney you have to hand, a home-made vegan Mayonnaise, or of course the all time classic Ketchup! Add Cucumber, pickled Gherkins, Cheese, or any other of your favourite Burger toppings!
These will keep well in the fridge for a few days.
Makes 6 Patties
450 g cooked White Quinoa, about 180 g uncooked
1 Small Red Onion
30 g Sun-Dried Tomatoes
125 g Mushrooms
3 Tbsp Sunflower Oil
2 Sprigs of Rosemary
2 Sprigs of Thyme
2 Garlic Cloves
Salt to Taste
3/4 Tbsp Cornstarch
Start by cooking your Quinoa. To give it a really wonderful flavour I recommend cooking it in Vegetable Stock. Cook the Quinoa in double the amount of liquid, with a good pinch of Salt. Let the Quinoa boil away without a lid on until all the liquid has been absorbed. At this point turn the heat off, and place a lid on the saucepan, and allow the Quinoa to steam for a further 5 minutes. Allow the Quinoa to cool before making the Burgers.
If your Sun-Dried Tomatoes aren’t in Oil, but rather dry and out of a packet, put them in a bowl and cover with cold Water. Leave them to soak whilst you prepare the Vegetables.
Peel and finely chop the Red Onion, chop the Mushrooms into small cubes, peel and finely chop the Garlic. Heat a frying pan on a medium heat, and add 1 Tbsp Sunflower Oil, then add the finely chopped Onion and sauté for a few minutes until they are translucent. Put the Onion into a bowl. Place the frying pan over a high heat. Once it’s hot, add the remaining 2 Tbsp Sunflower Oil, and then the Mushrooms. Fry on a high heat until they golden brown and nicely roasted. Before taking them out of the pan, turn the heat down, add the Garlic and season with a good pinch of Salt and freshly ground Black Pepper, mix well until the Garlic starts to waft it’s aroma into the kitchen. Add the Mushrooms and Garlic to the bowl with the Onion.
Drain the Sun-Dried Tomatoes, and squeeze out any excess Water, roughly chop them and add to the bowl. Finely chop the Rosemary and Thyme and add to the bowl too. Take a third of the cooked Quinoa and using a blender, puree it into a rough paste. Add the paste and the rest of the cooked Quinoa to the bowl. Finally add the Cornstarch and using your hands mix everything together well. Season according to taste. Form the Patties by either pressing a tennis ball size amount of the dough into a circular cutter to form a Burger Patty, or simply take the ball of dough and flatten it to the shape of a Patty using your hands. The Burgers should be about 1 cm thick and about 10 cm in diameter.
I’d love to hear from you, if you made this recipe! Share your comments and thoughts below.