Veggie Burger Patties W Mushrooms Quinoa Garbanzo Beans Recipes

Steps:

• Cook quinoa in a large saucepan of lightly salted boiling water, stirring occasionally, until tender, 8-10 minutes. Drain well and let cool at least 10 minutes.
• Meanwhile, heat 1/4 cup oil in a large nonstick skillet over medium-high. Add chickpeas (make sure they are well drained) and cook, tossing occasionally, until lightly browned, 8-10 minutes. Add garlic powder and paprika and toss a few times to coat. Transfer to a large bowl and let cool about 5 minutes.
• Add mushrooms, tahini, miso, and 1/4 cup oil to bowl with chickpeas and mash with a potato masher or fork to combine. Add quinoa and flour and mash until mixture holds together when squeezed in your hand. Taste and season with salt if needed. Form into 8 patties and arrange on a parchment-lined rimmed baking sheet. Freeze until firm, about 2 hours. At this point, the patties can be baked, or they can stay frozen up to 3 months. Transfer to resealable freezer bags or layer in an airtight container with sheets of parchment between patties.
• Preheat oven to 425°. Drizzle frozen patties generously with oil on both sides on a rimmed baking sheet. Bake patties until browned and crisp, 25-30 minutes. Place a slice of cheese on top of each patty and bake until cheese is melted, about 1 minute.
• Spread mayonnaise and mustard on cut sides of buns (if using). Place burgers on bottom buns. Top with lettuce and pickles (if using) and close up burgers.
• Do Ahead: Patties can be made 3 months ahead. Transfer to a resealable freezer bag and freeze.

Steps:

• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
• Process carrot in food processor until roughly chopped; add quinoa, garbanzo beans, green onions, bread crumbs, egg, garlic, and cumin. Pulse quinoa mixture until just mixed; transfer to a bowl.
• Stir peas and corn into the quinoa mixture; refrigerate until mixture comes together, about 15 minutes. Form quinoa mixture into patties.
• Heat olive oil in a skillet over medium heat; fry patties until golden brown, 4 to 5 minutes per side.
• Stir yogurt, tahini, lemon juice, cilantro, and curry powder together in a bowl. Serve burgers with tahini sauce.

Steps:

• Clean mushrooms with a damp cloth. Mince finely or put into a food processor until they are finely chopped.
• Saute the onions and garlic on medium high heat for 3 minutes. Add mushrooms and cook until mushrooms are tender and darken in color. Remove from heat, drain off and reserve excess water. Season with salt and pepper.
• Mash or use a food processor on the Garbanzo beans to make a paste. It is okay if some of the beans are intact, gives a nice texture.
• Combine the mushroom mixture, the cooked quinoa, the mashed garbanzo beans, the bread crumbs, the green onions, the McCormick's seasoning and the beaten egg and combine well with a rubber spatula.
• You may need to add more liquid, use the reserve from the mushrooms & onion mixture.
• Form into patties. Make sure they are not too thick or they will not cook right. There should be 6 medium large patties, no more than 1/2 inch thick.
• Refrigerate the patties for an hour, covered tightly with plastic wrap.
• Use a non-stick pan to grill on each side, about 6 minutes each side on Medium High heat. I had no problems with sticking, but if you must you a cooking spray first.

Steps:

• 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!

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Combine quinoa and water in a saucepan and bring to a boil. Reduce heat to low, place lid on saucepan, and cook until water is completely absorbed, about 15 minutes; Remove from heat and set aside to cool.
• Heat 2 teaspoons olive oil in a skillet over medium-high heat. Cook and stir carrots, celery, red bell pepper, onion, garlic, ginger, and mushrooms in the hot oil until softened, about 10 minutes; set aside to cool.
• Mash kidney beans with a fork in a large bowl; add quinoa and the carrot mixture to the means and mix.
• Mix dill, spinach, egg, bread crumbs, sesame oil, mozzarella cheese, salt, and pepper into kidney bean mixture; shape into 8 patties.
• Brush the 1 tablespoon olive oil evenly both sides of each patty.
• Arrange the patties into a large baking dish.
• Grill on preheated grill until hot in the center, 7 to 8 minutes per side.