Рет қаралды 460
3/4 cup cooked quinoa
1/2 large red onion, finely diced (~3/4 cup)
1 cup finely chopped mushrooms (shitake, baby bella or white button)
1 15-ounce can cannellini beans, well rinsed and drained
1 cup finely grated raw beet
1 pack of onion soup mix
~1/2 cup raw walnuts, crushed or ground into a loose meal
Instructions
Heat a large skillet over medium-low heat and add some nonstick spray or a bit of olive oil. Once hot add the onion and sauté, seasoning with a pinch each salt and pepper.
When the onions are soft - about 5 minutes - turn up the heat to medium and add the mushrooms. Season with another pinch of salt and pepper and cook until the mushrooms and onions are slightly browned and fragrant - about 3 minutes.
Remove from heat and add beans and mash. You’re looking for a rough mash, so you can leave a bit of texture if you want.
Transfer the mixture to a mixing bowl and add the quinoa, beets, onion soup mix and stir. For even more flavor, add a drop of worcestershire, liquid smoke or A-1 sauce (optional).
Lastly, add the walnut meal a little at a time until the mixture is able enough to form into patties. Set in the fridge to chill while your oven preheats to 375 degrees F (skip this step if cooking on the stovetop or grill - see notes).
Coat a baking sheet with nonstick spray or olive oil. Form mixture into roughly 6 or 7 patties. The thicker you make them, the longer they’ll take to cook through. Thinner patties will cook faster.
Arrange burgers on a baking sheet. Bake at 375 for 20 minutes, flipping then cook another 20.