QUINOA & PORTOBELLO MEMPHIS BURGERS

Raw Spices

By
@RawSpiceBarLA

This recipe is created by RawSpiceBar.


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Rating:

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Serves:

8

Prep:

20 Min

Cook:

25 Min

Method:

Food Processor

Ingredients

rawspicebar's memphis dry rib rub
1/2 c
uncooked quinoa, about 2 cups cooked
1 Tbsp
vegetable oil
2
portobello mushrooms
1 c
coarsely grated zucchini
3/4 c
coarsely grated carrots
1
small shallot, minced
1
garlic clove, minced
1
egg, beaten
3 Tbsp
cornstarch
1/4 Tbsp
salt, to taste

Directions Step-By-Step

1
Cook quinoa according to package directions, omitting salt, about 14 min. Transfer to a large bowl.
2
Heat a large, wide non-stick frying pan over medium. Add oil, then zucchini, carrot, shallot and garlic. Cook until soft, about 5 min. Add to quinoa. Stir in egg, cornstarch, salt and 1/2 of RawSpiceBar's Memphis Dry Rub.
3
Heat the same non-stick frying pan over medium. Firmly press quinoa mixture into a 1/2-cup measuring cup. Turn and release into pan. Gently press to shape into a patty about 4 in. wide. Repeat, cooking 2 patties at a time. Cook until golden and warmed through, about 4 min per side.
4
Drizzle olive oil onto both sides of the portobello mushrooms and then coat generously in the dry rub; reserve about 1/3 of the rub. Set mushrooms aside in the fridge for at least 30 minutes or until ready to grill.
5
Preheat the outdoor grill or grill pan to high. Grill mushrooms for about 5 minutes per side or until well-marked by the grill grates.
6
Layer quinoa burger on top of grilled portobellos. Top with roasted tomatoes, roasted red peppers or toppings of choice.

About this Recipe

Course/Dish: Burgers
Main Ingredient: Bread
Regional Style: American
Other Tag: Quick & Easy