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Mushroom Quinoa Veggie Burgers

Mushroom Quinoa Veggie Burgers

These satisfying protein-packed meatless burgers are baked, not fried. Made with nutty quinoa cooked in vegetable stock, cremini mushrooms and creamy cannellini beans. Serve in whole-wheat buns or lettuce leaves with favorite burger toppings.

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Serves 6

Prep time 25 minutes

Cook time 1 hour and 10 minutes

Ingredients

  • 2 Tbsp. olive oil
  • 1/2 cup diced onion
  • 8 oz. cremini mushrooms, diced
  • 2 cups College Inn® Vegetable Stock
  • 1 cup uncooked red quinoa
  • 1 can (15 oz.) cannellini beans, rinsed and drained
  • 1/3 cup Italian seasoned bread crumbs
  • 1/3 cup chopped fresh flat-leaf parsley
  • 1 Tbsp. Dijon mustard
  • Salt and black pepper, to taste
  • 6 whole-wheat hamburger buns, or whole lettuce leaves for wraps
  • Topping Options: Ketchup, mustard, vegan mayonnaise, lettuce, tomato, red onion, avocado

Directions

  1. Preheat oven to 425°F. Heat oil in a large saucepan over medium-high heat. Add onion and mushrooms; cook about 3 minutes, stirring frequently, until onions are softened. Add stock and quinoa, scrape up any browned bits from the bottom of the pan, and bring to a boil. Cover; simmer over low heat about 15 minutes until quinoa is popped and tender. Uncover quinoa and continue cooking 3 to 4 minute, stirring occasionally, until no liquid remains.
  2. Meanwhile, smash beans in a large bowl with a potato masher until almost smooth; add bread crumbs, parsley and mustard. Add cooked quinoa and mix until evenly combined. Taste and season with salt and pepper as needed. Line a baking sheet with parchment paper and generously coat with cooking spray.
  3. Drop quinoa mixture in 6 portions (about 2/3 cup each) onto the baking sheet, spacing them evenl

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