This veggie burger tastes exactly like the vegetables, grains and seeds from which it is made. It draws flavour from the mushrooms, zucchini/courgette, quinoa and Parmigiano-Reggiano.
2 portobello mushrooms, stemmed and chopped into small pieces
1 small zucchini/courgette
1/4 cup avocado/coconut oil or other oil with a high smoke point, plus more for drizzling
1 large shallot, minced
1/4 cup finely grated Parmigiano Reggiano
2 cups cooked quinoa
Himalayan salt and freshly ground pepper
1 large free-range, organic egg, lightly beaten
1 and 1/2 cups fresh wholewheat breadcrumbs (or buckwheat flakes if you’re gluten-free)
6 wholewheat buns, split and toasted, or paleo buns for a gluten-free option
Sliced tomato, red onion and some rocket, to serve
Pulse the mushrooms in a food processor, until more finely chopped. Transfer to a bowl.
Grate zucchini/courgette and drain in kitchen towel. Add to the mushrooms.
Heat 2 tablespoons of oil in a large pan over a medium heat and add the shallot. Cook for about 2 minutes, or until tender.
Add mushrooms and zucchini/courgette and cook also until tender. Transfer to a bowl and add the cheese and quinoa. Season with salt and pepper and allow to cool completely.
Then stir in the egg and breadcrumbs, cover and refrigerate for about 1 hour until firm.
Heat the remaining oil in a large pan over a medium heat. Shape the mixture into six 1-inch-thick patties and cook in batches until golden brown, about 3 minutes each side.
To serve, spread yoghurt garlic sauce onto the buns, top the burgers with sliced red onion and tomato, and sandwich in buns.
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