Mushroom Quinoa Burgers

Ingredients

• Quinoa

  Uncooked

  1 cup or 170g

• Water

  Plain, clean water

  1 ½ cup or 355g

• Salt

  Table

  ½ tsp or 3g

• Onions

  Sweet, raw

  1 onion or 331g

• Garlic

  Raw

  3 cloves, minced or 9g

• Mushrooms

  Portabella, raw

  1 cup diced or 86g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Thyme

  Fresh

  2 tsp or 2g

• Parsley

  Raw

  1 tsp or 1g

• Panko Breadcrumbs

  Japanese Style - Trader Joe's

  ¼ cup or 17g

• Egg

  Whole, fresh eggs

  2 medium or 88g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Eggs

  Great Value

  2 egg or 116g

• Salt

  Table

  ½ tsp or 3g

• Thyme

  Fresh

  1 tsp or 0.8g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Rinse the quinoa well in a fine mesh sieve under cold running water. Place in a saucepan with the water and a pinch of salt and bring to the boil. Cover and cook for 12 to 20 minutes. Set aside to cool.
2. Heat a large frying pan over a medium low heat and 2 tsp olive oil and add the onions cook until lightly golden. Add the mushrooms, garlic and thyme and cook until mushrooms are softened. Add soy sauce and cook until the liquid has almost evaporated. Remove from the pan and place in a large bowl.
3. Add the cooled quinoa to the bowl. Add the breadcrumbs and parsley and mix to combine. Test and adjust seasonings with sea salt and pepper as necessary. Add the beaten egg and mix until well combined.
4. Form the mixture into patties (I find I get around 10 patties out of the mixture) and refrigerate for 30 minutes. Bake in 400 oven for 15 - 20 minutes.
5. adapted from (source: https://www.deliciouseveryday.com/mushroom-quinoa-burgers/)

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