Mushroom-Quinoa Burger

Ingredients

• Mushrooms

  White, raw

  5 medium or 90g

• Walnuts

  Nuts, english

  ½ cup, chopped or 59g

• Garlic

  Raw

  1 clove or 3g

• Canola oil

  2 tbsp or 28g

• Salt

  Table

  ¾ tsp or 5g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Rice wine vinegar

  2 tsp or 10g

• Quinoa

  Uncooked

  5 tbsp or 53g

• Cornstarch

  5 tbsp or 38g

• Hamburger bun

  Mixed-grain

  5 roll or 215g

• Alfalfa sprouts

  Sprouted seeds, raw

  4 tbsp or 12g

• Lettuce

  Romaine or cos, raw

  1 cup shredded or 47g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Mayonnaise

  Regular, with salt

  4 tbsp or 55g

• Rosemary

  Fresh

  1 tsp or 0.7g

• Lemon juice

  Raw

  1 tsp or 5g

Directions

1. Preheat the oven to 375°F.
2. In a 3-quart shallow baking dish, toss mushrooms with walnuts, garlic, half of the oil, salt, and pepper. Spread in an even layer.
3. Bake for 20 minutes or until mushrooms are tender. Remove from the oven and let cool.
4. In a food processor, pulse the mushroom mixture with scallions and vinegar until mostly smooth, scraping the sides as needed. Cover and refrigerate for at least 20 minutes, or up to 2 hours for better flavor.
5. Transfer the mixture to a large bowl and stir in quinoa and cornstarch until well-blended. Preheat the oven to 375°F and line a baking sheet with foil.
6. Form the mixture into 5 patties, about 1/2" thick and 3" wide. Heat the remaining oil in a 12" nonstick skillet over medium heat. Cook patties in two batches for 5 minutes, turning once, until well-browned.
7. Transfer the seared patties to the prepared baking sheet and bake for 10 minutes or until heated through.
8. Meanwhile, combine mayonnaise, rosemary, lemon juice, and a pinch of salt. This rosemary mayo can be refrigerated for up to 5 days.
9. Serve the burgers on buns with rosemary mayo, garnished with sprouts, lettuce, and tomato.