Ingredients:
- 2 tomatoes, sliced
- 3 green onions, chopped
- 90g quinoa, cooked
- 2 tsp rice wine vinegar
- 2 tbsp canola oil
- 25g red onion, chopped
- 65g cornstarch
- 1 clove garlic, minced
- 1 bunch of sprouts
- 75g walnuts
- 1 bunch of lettuce
- 4 portobello mushroom caps, gills removed and chopped
- 5 whole-grain burger buns
Method:
- Toss mushrooms with a tablespoon of oil, walnuts, minced clove of garlic, pepper, and salt in a shallow baking dish. Spread evenly and bake in a preheated oven at 190 C, until mushrooms are tender, for about 20 minutes. Once done, take it out and set aside. Turn off the oven.
- Add the mushroom mixture to a processor along with chopped green onions, red onion and 2 TSPs rice wine vinegar. Pulse until smooth, then transfer to a bowl.
- Add cornstarch and cooked quinoa until blended. Refrigerate for 2 hours, covered with plastic wrap.
- After two hours, form 5 patties from the mixture. Preheat a TBSP of oil in a non-stick skillet.
- Cook patties until well-browned, for 5 minutes or more, turning once. Do in batches.
- Place patties in a foil-lined baking sheet and bake in a preheated oven at 190 C, for about 10 minutes.
- Meanwhile, prepare rosemary mayo by combining all 4 ingredients in a bowl.
- Serve mushroom-quinoa burgers on buns along with rosemary mayo. Garnish with tomato, lettuce and sprouts.
- For the rosemary mayo - 1 tsp fresh rosemary, finely chopped, salt, to taste, 120ml mayonnaise and 1 tsp lemon juice.
- Note: quinoa is rich in Vitamin E, it provides collagen and protects skin from UV damage. This recipe is a great option for vegan high protein diet.
