Quinoa and Mushroom Burger

Name: Quinoa and Mushroom Burger
Prep time: PM13.00T
Cook time: PM39.00T
Total time: PM116.00T

(0)

116Min

Intermediate

Ingredients

150 g

Quinoa, uncooked

750 g

Water, Tap, Drinking

5 g

Salt, Table

120 g

Onions, Raw

12 g

Garlic, Raw

250 g

Mushrooms, brown, italian, or crimini, raw

17 g

MAGGI Lazenby Worcester Sauce

70 g

Bread Crumbs, Dry, Grated, Plain

Egg, Whole, Raw, Fresh

28.5 g

Sauce, Barbecue

480 g

Rolls, hamburger or hot dog, whole wheat

28.5 g

Sauce, Barbecue

Tomatoes, Red, Ripe, Raw, Year Round Average

30 g

Lettuce, butterhead (includes boston and bibb types), raw

10 slices

Cheese, cheddar, sharp, sliced

Copy

Nutrition Value

Energy

260.92 kcal

Protein

11.59 g

Carbohydrates

43.25 g

Fats

4.52 g

Information per serving

Rinsing quinoa
3 Min

Rinse the quinoa under cold running water until the water runs completely clear.
Simmer
18 Min

Add the quinoa, water and salt to a pot and bring to a simmer. Cover and simmer according to the manufacturer’s instructions (between 15-18 minutes). Once cooked set aside
Olive oil
5 Min

In a large saucepan heat the olive oil over a medium high heat.
Onions and garlic
4 Min

Add the onions and garlic and fry for 3-4 minutes.
Mushrooms
5 Min

Add the mushrooms and fry for another 4-5 minutes or until the mushrooms are cooked.
Sauce
5 Min

Add the Lazenby sauce and allow to cook until completely evaporated.
Remove to cool
15 Min

Remove from the heat and place in a clean bowl to cool for 10-15 minutes
Quinoa, mushroom mixture, breadcrumbs, eggs and sauce
5 Min

In a large bowl combine the cooked quinoa, mushroom mixture, breadcrumbs, eggs and BBQ sauce
Refrigerate
45 Min

Shape the mixture into 10 patties and place on a greased baking sheet. Cover with plastic wrap and refrigerate for 30-45 minutes.
Fry
7 Min

Spray a frying pan with non-stick spray. In batches, place the patties in the pan and fry for 7-10 minutes on each side until they are golden brown and set.
Serve
4 Min

Place the lettuce, one patty, a slice of tomato, BBQ sauce and optional cheese on a burger bun and serve immediately

Rinsing quinoa of 11

Rinse the quinoa under cold running water until the water runs completely clear.

Simmer of 11

Add the quinoa, water and salt to a pot and bring to a simmer. Cover and simmer according to the manufacturer’s instructions (between 15-18 minutes). Once cooked set aside

Olive oil of 11

In a large saucepan heat the olive oil over a medium high heat.

Onions and garlic of 11

Add the onions and garlic and fry for 3-4 minutes.

Mushrooms of 11

Add the mushrooms and fry for another 4-5 minutes or until the mushrooms are cooked.

Sauce of 11

Add the Lazenby sauce and allow to cook until completely evaporated.

Remove to cool of 11

Remove from the heat and place in a clean bowl to cool for 10-15 minutes

Quinoa, mushroom mixture, breadcrumbs, eggs and sauce of 11

In a large bowl combine the cooked quinoa, mushroom mixture, breadcrumbs, eggs and BBQ sauce

Refrigerate of 11

Shape the mixture into 10 patties and place on a greased baking sheet. Cover with plastic wrap and refrigerate for 30-45 minutes.

Fry of 11

Spray a frying pan with non-stick spray. In batches, place the patties in the pan and fry for 7-10 minutes on each side until they are golden brown and set.

Serve of 11

Place the lettuce, one patty, a slice of tomato, BBQ sauce and optional cheese on a burger bun and serve immediately

Recipe PDF

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Quinoa and Mushroom Burger

Ingredients

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Nutrition Value

Instruction

Rinsing quinoa

Simmer

Olive oil

Onions and garlic

Mushrooms

Sauce

Remove to cool

Quinoa, mushroom mixture, breadcrumbs, eggs and sauce

Refrigerate

Fry

Serve

Rinsing quinoa of 11

Simmer of 11

Olive oil of 11

Onions and garlic of 11

Mushrooms of 11

Sauce of 11

Remove to cool of 11

Quinoa, mushroom mixture, breadcrumbs, eggs and sauce of 11

Refrigerate of 11

Fry of 11

Serve of 11

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Recipe PDF

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