Mushroom Quinoa Burgers

Made these burgers for our Memorial Day BBQ today. I like the flavor, very mushroomy. You can’t really taste the carrots or zucchini, but the grated cheese adds nice flavor too. I processed the mushrooms too much so it became more of a mushroom puree than finely chopped, so I had to squeeze out the extra liquid. Next time I’ll process them less so that they are jucier and have more bite.

It’s a variation of one of Martha Stewart’s recipes,

Makes 6 patties.

  • 2 portobello mushrooms (8 ounces), stems removed, cut into 1/2-inch pieces
  • 1 small zucchini, shredded
  • 3/4 cups shredded carrots
  • 1/4 cup minced shallot (1 large shallot)
  • 1/4 cup finely grated Pecorino Romano cheese
  • 3/4 cup quinoa, cooked according to package directions
  • salt and pepper to taste
  • 1 tbsp extra virgin olive oil
  • 1 large egg, lightly beaten
  • 1/2 cup old-fashioned oats (pulse in food processor until breadcrumb size)
  • 1 cup breadcrumbs [I used Italian style but plain or whole wheat would be better]


  1. Pulse mushrooms in a food processor until finely chopped, and transfer to a bowl. Shred zucchini and carrots, place on paper towels, and squeeze to remove excess moisture. Add to mushrooms.
  2. Heat 1 tablespoon oil in a large pan over medium heat. Add shallot and salt, cook until softened, about 2 minutes. Add mushrooms and zucchini, and cook until tender, about 2 minutes. Remove from heat, and add cheese, quinoa, and salt and pepper to taste. Let cool completely, then stir in egg, oats, and breadcrumbs. Cover, and refrigerate until cold and firm, about 1 hour.
  3. Heat remaining large nonstick skillet over medium heat, spray with non-stick cooking spray. Shape mixture into six 1/2-inch-thick patties, pressing firmly. Cook until golden brown and cooked through, about 3 minutes per side. If grilling, you’ll still need to sear these on the nonstick skillet first as these burgers are soft.

Bittman’s banana bread

Chris and I have made this recipe a million times… I thought I should finally put it on the blog, especially since this time I used the new How to Cook Everything app to make it! I love this app… iPads are great in the kitchen. I can’t wait to use it with messy recipes once the screen protector arrives! Bittman’s banana bread is excellent. Sometimes, when I run out of whole wheat flour I just use all AP flour. This recipe is super flexible. I have made it with nuts, plain, and with chocolate chips (Chris’ favorite). I’d love to try it with coconut but Chris doesn’t like that. 🙂

1 1/2 cups all purpose flour
1/2 cup whole wheat flour
1 1/2 tsp baking powder
1 tsp kosher salt
1 stick unsalted butter
2 eggs
3/4 cup sugar
1 tsp vanilla extract
3 bananas

Preheat oven to 350 F. Butter loaf pan. Mash bananas and mix with all other ingredients. Make sure butter is softened before you mix it all. You can mix in 1/2 cup coconut flakes or chocolate chips or walnuts. Bake for 60 to 75 minutes until toothpick comes out clean and top of bread is golden and split open. If you use a clear glass loaf pan you’ll see that the sides and bottom get very dark. It’s much more flavorful the next day if you can wait.