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BBQ & Grill

Mushroom Quinoa Veggie Burgers with Special Sauce

These hearty mushroom, black bean and quinoa veggie burgers are a healthy and satisfying homemade alternative to store-bought veggie burgers. And they take just 25 minutes of active time to prep, so while they're special enough for entertaining, they're quick enough for weeknight dinners.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 1 large portobello mushroom, gills removed, roughly chopped
  • 1 cup no-salt-added canned black beans, rinsed
  • 2 tablespoons unsalted creamy almond butter
  • 3 tablespoons canola mayonnaise, divided
  • 1 teaspoon ground pepper
  • ¾ teaspoon smoked paprika
  • ¾ teaspoon garlic powder, divided
  • ½ teaspoon salt
  • ½ cup cooked quinoa
  • ¼ cup old-fashioned rolled oats
  • 1 tablespoon ketchup
  • 1 teaspoon dijon mustard
  • 1 tablespoon extra-virgin olive oil
  • 4 whole-wheat hamburger buns, toasted
  • 2 leaves green-leaf lettuce, halved
  • 4 slices tomato
  • 4 thin slices red onion

Directions

  1. Place mushroom, black beans, almond butter, 1 tablespoon mayonnaise, pepper, paprika, 1/2 teaspoon garlic powder and salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. Transfer to a bowl and add quinoa and oats; stir well to combine. Refrigerate for 1 hour.
  2. Meanwhile, whisk ketchup, mustard and the remaining 2 tablespoons mayonnaise and 1/4 teaspoon garlic powder in a small bowl until smooth.
  3. Shape the mushroom mixture into 4 patties.
  4. Heat oil in a large grill pan or nonstick skillet over medium-high heat. Add the patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more.
  5. Serve the burgers on buns with the special sauce, lettuce, tomato and onion.