Veggie Burgers

I have had alot of people ask for the recipe for my veggie burgers, which if i do say so myself are freaking fantastic. Rather than keep it to myself i thought i'd share them with everyone :).

So I borrowed the shell of the recipe from Martha Stewart. I love her... but hers were a little bland for me so i jazzed em up a bit:


Side note, this freezes really well! So if you wanna double it its totally worth it.

Serves 6

* 2 portobello mushrooms (8 ounces), stems removed, cut into 1/2-inch pieces
* 1 small zucchini
* 1/4 cup extra-virgin olive oil, plus more for brushing
* 1/4 cup minced shallot (1 large shallot)
* 1 medium sized white or red onion - finely chopped
* OPTIONAL - 1/2 medium red pepper - finely chopped
* 1/4 teaspoon chili pepper paste (I use the chinese stuff, i forget what the brand is)
* 1/4 cup finely grated Parmesan cheese
* 3/4 cup quinoa, cooked according to package directions (2 cups cooked) - I cook my quinoa in a veggie broth made with vegetable bouillon, can use reg veggie broth or just plain water but the broth makes it way more flavorful.
* 2 teaspoons coarse salt
* Freshly ground pepper
* 1 tbsp italian seasoning
* 1 large egg, lightly beaten
* 1 1/2 cups fresh whole-wheat breadcrumbs
* 6 whole-wheat buns, split

I like to top mine with lettuce, sauteed onions and herbed goat cheese when i can.

Directions

1. Pulse mushrooms in a food processor until finely chopped, and transfer to a bowl. Shred zucchini, place on paper towels, and squeeze to remove excess moisture. Add to mushrooms.
2. Heat 2 tablespoons oil in a large pan over medium heat. Add shallot (minced), chili paste, onion and red bell pepper and cook until softened, about 2 minutes. Add mushrooms and zucchini, and cook until tender, about 2 minutes. Remove from heat, and add Parmesan, quinoa, and salt. Season with pepper and italian seasoning. LET COOL COMPLETELY, then stir in egg and breadcrumbs. Cover, and refrigerate until cold and firm, about 1 hour.
3. Heat remaining 2 tablespoons oil in a large nonstick skillet over medium heat. Shape mixture into six 1/2-inch-thick patties, pressing firmly. Cook in batches until golden brown and cooked through, about 3 minutes per side.
4. Wipe pan clean, and return to medium heat. Brush cut sides of buns with oil, and heat buns, cut sides down, until toasted, about 1 minute. Spread yogurt-garlic sauce on cut sides of bun halves.