These vegan quinoa mushroom burgers are hearty, protein-packed, and deeply savory – the sort of burger that wins over skeptics with out making an attempt to mimic meat.
Key Components & Substitutions
- Quinoa. Cooked quinoa offers the burgers construction and a gentle, nutty taste whereas packing in full protein. Any colour of quinoa works – white, pink, or tri-color. Leftover cooked quinoa is ideal right here.
- Brown lentils. Lentils add earthiness, protein, and binding energy. Use canned lentils (drained and rinsed) to save lots of time, or cook dinner them from dry. Inexperienced lentils work equally nicely.
- White mushrooms. Chopped and sautéed mushrooms add a savory, meaty depth that makes these burgers genuinely satisfying. Cremini or child bella mushrooms will be swapped in for much more taste.
- Marinara sauce. Acts as a binder and provides moisture and taste. Any jarred or do-it-yourself marinara works. Tomato paste thinned with somewhat water is a fast substitute.
- Fast-cooking oats. Assist bind every little thing collectively and preserve the feel cohesive. Quinoa flakes make an incredible gluten-free swap.
- Mesquite seasoning. That is the key taste weapon – smoky, daring, and deeply savory. Any barbecue-style seasoning mix works as an alternative.
Useful Ideas
Prep grains forward. The quinoa and lentils can each be cooked a day or two prematurely and saved within the fridge. This turns what appears like a undertaking into a fast weeknight dinner – the precise meeting and baking takes below 45 minutes as soon as every little thing is cooked.
Do not over-process the mushroom-lentil combination. You need the meals processor to cut the combination finely, not puree it. Pulse in brief bursts and cease when it appears to be like coarsely floor. Just a little texture goes a great distance towards a greater burger.
Use a measuring cup to form. A spherical ½-cup measuring cup coated evenly with cooking spray makes completely uniform patties each time. Invert onto parchment and flatten to about ½ inch thick. For sliders, use a ¼-cup measure as an alternative.
Allow them to cool barely earlier than serving. These burgers agency up significantly as they cool – they’re extra cohesive and simpler to eat after 5 minutes out of the oven than straight off the sheet pan.
They freeze fantastically. Bake a full batch, cool fully, then freeze in a single layer on a sheet pan earlier than transferring to a zipper bag. Reheat from frozen in a 375°F oven for 10-12 minutes, or in a skillet over medium warmth.
Variations
- Smoky chipotle model. Add 1-2 teaspoons of chipotle powder and swap the marinara for salsa for a spicy Southwestern spin. These pair nice with guacamole and lime.
- Italian-style. Season with Italian herbs (oregano, basil, fennel seed) and swap the mesquite for sun-dried tomato paste. Serve with marinara for dipping as an alternative of ketchup.
- Mushroom-walnut burgers. Substitute half the lentils with finely chopped toasted walnuts for additional richness and a barely meatier texture.
- Pan-fried model. Form into thinner patties and cook dinner in somewhat olive oil over medium warmth for 3-4 minutes per facet till golden and crispy on the skin.
- Slider measurement. Use a ¼-cup measure and cut back the baking time barely – about 12 minutes per facet. Good for events or lunchboxes.
Serving Concepts
Serve on whole-grain buns or toasted English muffins with traditional burger fixings – mustard, ketchup, shredded lettuce, sliced tomato, and pink onion. A smear of Copycat Vegan Big Mac Sauce takes issues to the subsequent degree. A dollop of Quick Tartar Sauce additionally works surprisingly nicely with the savory mushroom taste.
These are simply pretty much as good served with no bun – attempt them over a mattress of greens with a drizzle of your favourite dressing, or alongside Easy Vegan Coleslaw and roasted candy potatoes for a full plate. Since they maintain up at room temperature, they’re nice for meal prep and pack nicely for lunch.
Storing & Freezing
Retailer leftover burgers in an hermetic container within the fridge for as much as 4 days. Reheat in a skillet over medium warmth or in a 350°F oven for about 10 minutes. They’re additionally surprisingly good eaten chilly or at room temperature straight from the fridge.
These burgers freeze exceptionally nicely. Cool them fully, then freeze flat on a baking sheet till stable earlier than transferring to a freezer bag or container. They’re going to preserve for as much as 3 months. Reheat instantly from frozen within the oven at 375°F for 10-12 minutes per facet, or thaw in a single day within the fridge first.
Extra Vegan Burger Recipes
Should you liked this recipe, listed here are a number of extra you would possibly take pleasure in:
Recipe
Vegan Quinoa Mushroom Burger
These hearty vegan quinoa mushroom burgers are full of protein from quinoa and lentils, with savory mushrooms and daring smoky seasonings. Straightforward to make forward and freezer-friendly.
Servings: burgers
Forestall your display from going darkish
Components
- 1 tablespoon olive oil
- 1 onion finely chopped
- 2 cloves garlic minced
- 8 ounces white mushrooms cleaned and coarsely chopped
- 1 ½ cups cooked brown lentils or one 15-oz can, drained and rinsed
- 2 cups cooked quinoa
- ½ cup marinara sauce jarred or do-it-yourself
- ⅔ cup quick-cooking oats or quinoa flakes for gluten-free
- 1 teaspoon smoked paprika
- 2 teaspoons mesquite seasoning or different barbecue-style seasoning mix
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper to style
Directions
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Preheat the oven to 425°F. Line a baking sheet with parchment paper.
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Warmth the oil in a medium skillet over medium warmth. Add the onion and sauté till translucent, about 5 minutes. Add the garlic and proceed cooking till the onion is golden, 2–3 minutes extra.
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Add the mushrooms to the skillet and canopy. Prepare dinner till wilted, about 5 minutes. Drain any liquid from the skillet, then switch the mushroom-onion combination to a meals processor together with the cooked lentils. Pulse on and off till the combination is finely chopped however not pureed.
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Switch the combination to a big bowl. Add the cooked quinoa, marinara sauce, oats, smoked paprika, mesquite seasoning, garlic powder, and onion powder. Season with salt and pepper. Combine till evenly mixed.
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Frivolously oil a spherical ½-cup measuring cup. Scoop a degree portion of the combination and invert onto the ready baking sheet, tapping firmly to launch. Flatten to about ½-inch thickness with the underside of the cup. Repeat with remaining combination.
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Bake for quarter-hour, then rigorously flip every burger and bake for an additional 10–quarter-hour, till golden and agency on all sides. Let cool for five minutes earlier than serving.
Diet (Estimate per Serving)
Energy: 103kcalCarbohydrates: 13gProtein: 3gFats: 3gPolyunsaturated Fats: 1gMonounsaturated Fats: 1gSodium: 18mgPotassium: 208mgFiber: 2gVitamin A: 14IUCalcium: 13mgIron: 1mg
