6 years ago, when Troy and I started dating we had a conversation about food and he brought up his hatred of mushrooms. Yes, he actually used the word hate.
I was worried then because, as a long time lover of mushrooms, who ate them practically every day, I wasn’t sure how things would work out. Fast forward to today, and we’re now happily married, and, to my complete joy, I’ve managed to convert Troy into a mushroom lover. I never thought it would happen, but to my delight and surprise it did as I slowly worked more and more mushrooms into dishes, so that he could try them in new and interesting ways, where we’re now at the point that he now will ask for mushroom based dishes like mushroom spaghetti for dinner.
The same can be said with quinoa. Never in a million years did I think I could get my meat loving husband to enjoy quinoa, let alone have him request a a dish with quinoa in it for dinner, but it’s happened, and I couldn’t be happier!
One particularly successful quinoa dish has been quinoa burgers (or quinoa patties), which he asks me to make over and over. I’ve made them in so many flavour combinations, from zucchini and haloumi quinoa burgers, a pumpkin version, as well as asian style quinoa burgers (which you’ll find in my e-cookbook and are a hands down favourite in our house). These Mushroom Thyme and Quinoa burgers come a close second in the favourite stakes.
Packed with mushrooms these quinoa burgers almost take on a meaty taste. But vegetarians, don’t let that deter you. These mushroom quinoa burgers are good. Really good! Stuffed inside a fresh bread roll with a good serve of cheese melted on top, a dollop of mayonnaise and topped with your favourite salad toppings these vegetarian burgers are juicy and substantial enough that meat eaters will love them too.
- 150g of quinoa
- 1½ cups of water
- ½ tsp of fine sea salt
- 1 brown onion, peeled and diced
- 3 cloves of garlic, minced
- 200g button mushrooms, finely chopped
- 2 tbs soy sauce
- 2 tsp fresh thyme leaves, roughly chopped
- 1 tbs parsley, finely chopped
- 60g of wholemeal breadcrumbs
- 2 eggs, beaten
- salt and pepper to taste
- olive oil for frying
- GARLIC AND THYME MAYONNAISE:
- 1¼ cups of neutral flavoured oil such as canola oil
- 2 cloves of garlic, peeled
- 2 whole eggs
- 3 tbsp of lemon juice
- 1 tsp of dijon mustard
- ½ tsp of salt
- 1 tsp fresh thyme leaves, chopped
- pepper to taste
- To make the mayonnaise place the garlic cloves in a saucepan along with the oil. Place over a low heat for 20 minutes to infuse and slowly cook the garlic. Set aside to cool completely.
- Place all of the ingredients except the thyme leaves into a narrow jug or bowl. Use a stick or immersion blender to combine the ingredients. You’ll notice that almost immediately the mayonnaise will begin to emulsify. Blend until combined. You can see step by step photos of the process here.
- Taste and adjust the seasonings as necessary. Refrigerate.
- Rinse the quinoa well in a fine mesh sieve under cold running water. Place in a saucepan with the water and a pinch of salt and bring to the boil. Cover and cook for 12 to 20 minutes. I've found Australian Organic Quinoa cooks particularly quickly (12 minutes), others take up to 20 minutes or even longer. Check after 12 minutes to see if the quinoa is tender and you can see the little quinoa curlicues. Set aside to cool.
- Heat a large frying pan over a medium low heat and 2 tsp olive oil and add the onions cook until lightly golden. Remove from the pan and place in a large bowl. Increase the heat to medium high and add another 2 tsp of olive oil. When the pan has come to heat add the mushrooms, garlic and thyme and cook for 2 minutes. Add the soy sauce and cook for a further 2 minutes or until the liquid has almost evaporated. Place in the same bowl as the onions and leave to cool.
- Add the cooled quinoa to the bowl along with the onions and mushrooms. Add the breadcrumbs and parsley and mix to combine. Test and adjust seasonings with sea salt and pepper as necessary. Add the beat egg and mix until well combined.
- Form the mixture into patties (I find I get around 10 patties out of the mixture) and refrigerate for 30 minutes.
- Return the frying pan to a medium low heat and add enough olive oil to just coat the bottom of the pan. Place the patties in the frying pan and cook for 7 to 10 minutes on each side until golden brown.
- Enjoy the burgers on fresh bread tools topped with a slice of cheddar cheese along with your favourite salad toppings and a dollop of garlic and thyme mayonnaise or ketchup.