Mushroom Quinoa Burger
- 4 medium portobello mushroom caps (about 1 lb.), gills removed, chopped
- 1/2 c. walnuts
- 1 clove garlic
- 2 tbsp. canola oil
- 1/4 c. Chopped red onion
- 3 green onions, chopped
- 2 tsp. rice wine vinegar
- 1 c. cooked quinoa
- 1/2 c. cornstarch
- Whole-grain burger buns
- Sliced tomatoes
- 1/2 c. mayonnaise
- 1 tsp. finely chopped fresh rosemary
- 1 tsp. lemon juice
- Kosher salt
- Make the Burgers: Preheat oven to 375 degrees F. In 3-quart, shallow baking dish, toss mushrooms with walnuts, garlic, 1 tablespoon oil, 3⁄4 teaspoon salt, and 1⁄4 teaspoon pepper; spread in even layer. Bake 20 minutes or until mushrooms are tender. Set aside to cool. Turn oven off.
- In food processor, pulse mushroom mixture, red onion, green onions, and vinegar until mostly smooth, scraping side of bowl if necessary. Transfer mixture to a large bowl and stir in quinoa and cornstarch until well-blended. Cover bowl with plastic wrap and refrigerate 2 hours.
- Preheat oven to 375 degrees F. Line baking sheet with foil. Form mixture into 5 patties (about 1/2" thick and 3" wide). In a 12" nonstick skillet, heat remaining 1 tablespoon oil on medium. In 2 batches, cook patties 5 minutes or until well-browned, turning over once. Transfer seared patties to prepared baking sheet. Bake 10 minutes or until hot in centers.
- Make the Rosemary Mayo: Meanwhile, combine mayonnaise, rosemary, lemon juice, and a pinch of salt. Keeps up to 5 days, refrigerated.
- Serve burgers on buns with Rosemary Mayo, garnished with sprouts, lettuce, and tomato.