Prep Time: ~5 mins Cook Time: ~45 mins Total Time: ~50 mins Servings: 5 Patties
- 2/3 Cup Dry Quinoa
- 3 Cloves Garlic
- 1/4 Cup Red Onion
- 1 Cup Crimini Mushrooms
- 2 Tablespoons Olive Oil
- 2 Tablespoons Ground Flax Seed
- 1 Cup Almonds
- 1/2 Cup Cranberries
- 1/8 Cup Nutritional Yeast
- 1 Tablespoon Sage
- 1/2 Teaspoon Nutmeg
- 1 Teaspoon Rosemary
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
- 1 Cup Red Cabbage
- 1 Tomato
- 2 Avocados
- 1 Tablespoon Lime Juice
- 1 Cup Alfalfa Sprouts
- 2 Cups Mixed Greens
- 5 Hamburger Buns/Lettuce Cups
What You Need:
- Food Processor
- Large Mixing Bowl
- Baking Sheet
Step 1: Bring 1.5 cups water to a boil and add quinoa. Cook for 15-20 minutes or until soft.
Step 2: Heat oil in a pan on medium – high heat. Mince garlic, chop onion, slice mushrooms, and sauté for 5 minutes.
Step 3: Combine flax seed with 5 tablespoons water and let sit for 5 minutes to make 2 flax eggs.
Step 4: Empty almonds into food processor and pulse until you reach a crumby consistency as shown below.
Step 5: Empty almonds into a large mixing bowl, and combine with quinoa, cooked mushrooms, flax eggs, cranberries, nutritional yeast, sage, nutmeg, rosemary, salt, and pepper. Stir until all ingredients are mixed evenly.
Step 6: Preheat oven to 350 F, and lightly grease baking sheet. Form mixture into 5 patties, ~ 1 inch high, and place on baking sheet. Bake for 30 minutes, flipping patties halfway through.
Step 7: Thinly slice red cabbage and tomato. Mash avocado into guacamole, sprinkling with lime juice, salt, and pepper to taste.
Step 8: Garnish burgers with mixed greens, cabbage, guacamole, tomato, and alfalfa sprouts. I like to drizzle mine with balsamic glaze!
Try replacing your burger bun with mixed greens to create a tasty quinoa patty salad!
Enjoying my first homemade burger of the summer!