Quinoa And Mushroom Veggie Burgers - cooking recipe

Ingredients

2 small zucchini
10 medium mixed mushrooms
1/4 cup minced onion
1 teaspoon red pepper flakes
1/4 cup finely grated parmesan cheese
2 cups cooked quinoa (3/4 cup when dry)
2 teaspoons coarse salt
fresh ground pepper
2 large eggs, lightly beaten
1 1/2 cups fresh whole wheat breadcrumbs
1 cup mixed sprouts
6 whole wheat buns, split

Preparation

Pulse mushrooms in a food processor until finely chopped or use the grater attachment if, like mine, your processor doesn't do mushrooms well. Transfer to a bowl.
Shred zucchini and remove excess moisture with paper towells. Add to mushrooms.
Heat 2 tablespoons oil in a large pan over medium heat.
Add shallot/onion and red-pepper flakes, and cook until softened, about 2 minutes.
Add mushrooms and zucchini, and cook until tender, about 2 minutes.
Remove from heat, and add Parmesan, quinoa, and salt.
Season with pepper.
Let cool completely, then stir in egg and breadcrumbs.
Cover, and refrigerate until cold and firm, about 1 hour.
Heat remaining 2 tablespoons oil in a large nonstick skillet over medium heat.
Shape mixture into six 1/2-inch-thick patties, pressing firmly.
Cook in batches until golden brown and cooked through, about 3 minutes per side.
Wipe pan clean, and return to medium heat.
Brush cut sides of buns with oil, and heat buns, cut sides down, until toasted, about 1 minute.
Assemble burgers and enjoy!