I’m not usually one for veggie burgers. They’re usually a disappointment – but these are different. For me, they’re in a completely different category from meat. I don’t think of these as a meat substitute but just as a delicious weeknight meal. They don’t have to be served on a bun and would be terrific on a salad or as a side. I love their versatility!
These are a fun and delicious alternative to meat burgers. Served with a bun, lettuce, and this chipotle mayonnaise, they really are a great meal!
Watch how to make these quinoa squash burgers:
Quinoa Squash Burgers
Ingredients
For the burgers
- ½ cup quinoa
- 1 cup water
- 2 tbsp olive oil
- ¾ cup diced onion
- 1 ½ tsp salt
- ¾ tsp pepper
- 1 cup finely diced Cremini mushrooms
- 1 ½ tsp ground cumin
- 2 tsp soy sauce
- 1 cup prepared squash
- 1 egg
- ½ cup finely chopped toasted walnuts
- ½ cup toasted ground flax meal
For the chipotle mayonnaise
- 3 egg yolks
- 2 tsp Dijon mustard
- 1 tsp salt
- 2 tsp lemon juice
- ½-¾ cup vegetable oil
- 1-2 chipotle peppers
Instructions
For the burgers
- Prepare squash by baking, cooling, and scooping out of skin. Set aside.
- Cook quinoa by combining water and quinoa. Bring to a boil. Cover and lower to a simmer for 15 minutes. Fluff with a fork and remove from heat. If liquid remains, keep on simmer without the lid until the remaining liquid is cooked off. Set aside to cool.
- Toast walnuts in a dry skillet over medium heat, shaking to evenly toast, 5-8 minutes. Once toasted, chop in a food processor until finely chopped.
- In a skillet, heat oil over medium-high heat. Add onion, salt, and pepper. Saute until the onion is translucent.
- Add prepared mushrooms and continue to sauté until the released liquid from the mushrooms has cooked off, 5-8 minutes.
- Sprinkle in cumin. Cook a few seconds then add soy sauce. Cook until most of the liquid has cooked out. Remove from heat.
- In a large bowl with the prepared and scooped squash, add the onion mixture, prepared quinoa, chopped walnuts, egg, and flax meal. Stir to completely combine.
- Heat 3 tablespoons oil in a nonstick skillet over medium-high heat. Using a ⅓ cup scoop, make patties and cook 3-5 minutes per side until browned and a crust forms. Remove from skillet.
For the chipotle mayonnaise
- In a food processor, add all ingredients but the oil and peppers. Process on high until well incorporated.
- Slowly add oil through the feeding tube with the processor running until the mixture begins to thicken.
- After ½ cup oil is added, check the thickness of the mayonnaise. Add more if needed to thicken to the desired level.
- Once thickened, add pepper and process to incorporate.
Nutrition
Serving: 1patty
