These veggie burgers are perfect if you do not want to eat meat. They are full of flavour and high in protein. The quinoa gives the patties that nutty flavour. I had these with guacamole as my sauce. You can also have them with yoghurt. You can batch cook them and freeze them.
1 cup of cooked quinoa
300g of button mushrooms chopped in small pieces
1 shallot finely chopped
2 garlic cloves finely chopped
2 eggs beaten
A handful of parsley
1 1/2 cup of gluten free bread crumbs
Himalayan salt and pepper to season
Start by cooking the quinoa according to the instructions on the packet. Add a little salt to the quinoa. Once cooked set to the side.
Heat a generous amount of olive oil in a pan over medium heat adding the shallot and garlic. Cook for 2 minutes then add the mushrooms and cook until tender. Season to your liking. Once cooked pour the cooked quinoa into the pan with the mushrooms and mix together. Add the parsley. Transfer everything in a bowl and allow to cool.
Once cooled add the egg and the bread crumbs and place the mixture in the fridge for about an hour. This is important as these patties tend to be softer than meat patties.
Once you are ready to cook. Form small patties and heat a generous amount of olive oil in a non stick pan and cook the patties until golden brown. Cook the patties about 2-3 minutes on each side. Once ready place the patties on a plate with a paper towel to absorb the excess oil. I served mined mine with guacamole and roasted sweet potatoes. Enjoy!