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, http://www.marthastewart.com/340249/veggie-burgers
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]
- 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.
- 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.
- 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.