This recipe is far from the traditional burger recipe! These quinoa squash burgers are a healthier take on the classic, but with no less flavor! Made with a chipotle mayonnaise sauce that's slathered on thick, you won't even remember (or even want to) what a regular burger tastes like!
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. Sauté 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 the egg yolks, Dijon mustard, salt, and lemon juice. 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.
Caloric information listed does not include the chipotle mayonnaise. The caloric information is as follows: