Mushroom Quinoa Burgers

My husband and I are big fans of Dr. Praeger’s various veggie burgers. They are so easy to pull out of the freezer and cook for a super quick dinner. After a good look at the ingredient list though, I was really curious to try making my own.

Mushrooms were my starting point with this recipe and are absolutely key for great flavor. Back when I used to make meatloaf, mushrooms were wha made it so good. Quinoa seemed like a logical next step after seeing it on the ingredient list of Dr. Praeger’s burgers. Have I mentioned how much I love quinoa? The rest of the ingredients in this burger recipe were things I had on hand at the time. I’m pretty proud to say that my first try at this veggie burger recipe was successful, so don’t be intimidated.

Bonus: I didn’t set out to make a vegan burger, but it turned out that way!

Patty Making Process

The result before cooking can sometimes be a gooey mess, but don’t let that fool you. These babies cook into a beautifully-textured burger that doesn’t crumble as you eat it. The consistency of the mixture often differs for me depending on the water content in the rice, quinoa, mushrooms, and sweet potato, but the end result is always very similar.

I use a wide-mouth Ball mason jar lid to form the patties. I’m talking about the type of lid with a separate band. I fill the lid, flip it over, remove the band, and then use a knife to work the patty away from the lid. It works perfectly! You could also use a burger press (if you have one) or even form the patties by hand. If the patties are quite gooey and you want to cook them right away, you will probably want to do so in a skillet. I’ve had success grilling these burgers fresh and after being frozen, and had no issues with flipping these whatsoever.

Freezing

I love to have these burgers on hand in the freezer for nights when we need a quick dinner. After forming the patties, I place them on a parchment paper covered cookie sheet and then put the cookie sheet directly in the freezer for a couple hours. Doing a quick freeze (about 2-3 hours) until hard is the best way to go with frozen goods, including fresh fruit and vegetables. Once they are frozen solid, I stack them in a freezer-safe container or bag and put them back in the freezer. No worries if you go way past 2-3 hours with the quick freeze. I’m forgetful and do it all the time.

Please let me know how this recipe turns out for you.

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Mushroom Quinoa Burgers

(3 votes, average: 4.33 out of 5)

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Yield: 6 burgers Servings

Prep Time: 60 minutes – Cooking Time: 20 minutes

This plant-based burger recipe is healthy, vegan, and gluten-free. These grillable burgers have a great texture and work well on a bun or salad. They can be made ahead of time and frozen, and then you have a quick dinner waiting for you in the freezer.

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Ingredients

• 1 cup minced mushrooms (about 4 oz)
• 1 cup cooked quinoa, packed
• 1/2 cup cooked brown rice, packed
• 1/2 cup sweet potato, cooked and mashed
• 1/2 cup of black beans, drained (white beans and pinto beans work, too)
• 3 tablespoons cornmeal
• 3 tablespoons oat flour
• 1 tablespoon flax seed meal
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 teaspoon salt

Instructions

1

Cook the quinoa, brown rice, and sweet potato if you haven't already.

2

Mince the mushrooms in a food processor.

3

Add all the other ingredients to the food processor and mix until combined.

4

Let the mixture rest in the refrigerator for at least 30 minutes.

5

Preheat a large skillet or grill.

6

Form the patties. You can read my patty making process above for a unique way to form the patties.

7

Cook for approximately 10 minutes on the first side, then flip and cook for 7-10 minutes on the other side.

Nutrition

• Serving Size: 1
• 115 Calories
• 21g Carbohydrates
• 1.5g Fat
• 3g Fiber
• 5g Protein
• 1.8g Sugar

Estimated per-serving amount

Notes

• Looking for a homemade bun recipe? Check out my Sweet Potato & Oat Bun Recipe.