If you’re looking for ways to have a flavorful dose of protein between two buns this weekend for the unofficial start of summer, look no further than this Swiss mushroom quinoa burger. You can easily make a batch of 8 burgers to cook for a crowd or keep a few in the freezer for when you need a veggie option for a cookout. A meat-free bouillon paste adds savory umami notes. You likely have the rest of the ingredients for the patties in your pantry!
Swiss Mushroom Quinoa Burgers
Total Time: 25 minutes, plus 1-hour chilling time
2 large eggs
4 large garlic cloves, grated or finely minced
2 tablespoons beef-less vegetarian soup base
2 ½ cups cooked quinoa
2 15-ounce cans chickpeas, drained and mashed
½ cup panko breadcrumbs
3 tablespoons avocado oil
8 burger buns
8 slices plant-based Swiss cheese (chao)
8 ounces cremini mushrooms, sliced
4 romaine leaves
1 beefsteak tomato, sliced
1 small red onion, thinly sliced
- In a mixing bowl, beat together eggs, garlic, oil, and soup base seasoning. Mix in cooked quinoa, mashed chickpeas, and breadcrumbs.
- Divide mixture into 8 equal parts and roll into balls. Flatten each ball into a 3 ½ inch patty. Place burgers on a parchment-lined baking sheet and refrigerate for an hour before cooking.
- Heat a skillet on medium with 3 tablespoons of avocado oil. Cook patties 3 minutes per side or until heated through and golden in color. Served topped with your favorite toppings.