I'll admit that this is much easier to make with leftovers (of quinoa and refried beans), and that is exactly how I ended up creating it the first time around. But it was so good, that I have made it several times since, so it's worth the effort!
These are delicate beings that cook best when the mixture is at room temperature. So if you happen to make them ahead of time make sure you bring them out of the refrigerator for at least 30 minutes prior to frying.
Quinoa Mushroom Burger
(serves 4-6 depending on your burger size)
1 1/2 cups cooked quinoa
1 cup refried beans
4 oz mushrooms (white, cremini), chopped
1/2 cup onion, minced
2 cloves garlic, minced
1 tablespoon parsley, minced
1/2 carrot, minced
2 tablespoons olive oil
2 tablespoons soy sauce
1 1/2 teaspoons liquid smoke
1 tablespoon worchestershire sauce (vegan)
1 1/2 tablespoon dijon mustard
1 teaspoon dry mustard
2 teaspoons smoked paprika
1 teaspoon salt
Heat oil in a large skillet and sautee onion and garlic until softened. Add carrot and cook 3-4 minutes until tender. Add mushrooms and cook over low heat until they give up their juices and the pan begins to dry. Remove vegetable mixture to large mixing bowl and add remaining ingredients and mix really well, which may take 3-4 minutes. You want everything evenly distributed. Form into burger patties. I found that patties are about 1 1/2 tablespoons in volume and flattened to about 1/2 inch worked best.
Clean out your skillet and heat on medium high heat. Add enough oil to coat bottom. Fry patties until well browned on each side, flipping carefully since they are delicate. Enjoy with your favorite condiments!
Recipes currently inspiring me:
Black Bean and Rice Veggie Burger at Holy Cow!
Carrot Salad with Tahini and Crisped Chickpeas at Smitten Kitchen
Bruschetta with Homemade Ricotta, Roasted Yellow Peppers and Green Garlic at Amateur Gourmet