Looking for a fantastic quinoa pattie that will satisfy carnivores too? Look no further than my mushroom quinoa burgers recipe packed full of the goodness of umami-laden mushrooms.
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 dish with quinoa in it for dinner, but it’s happened, and I couldn’t be happier!
One particularly successful quinoa dish has been my mushroom quinoa burgers, which he asks me to make over and over. Which is why I’m sharing the recipe today.
Packed with mushrooms 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 your mushroom quinoa burger patty is juicy and substantial enough that even meat eaters will love them too!
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For this recipe you’ll need:
Mushroom Quinoa Burgers with Roasted Garlic and Thyme Mayonnaise
Ingredients
- 150 g quinoa
- 1 1/2 cups water
- 1/2 tsp fine sea salt
- 1 brown onion peeled and diced
- 3 cloves garlic minced
- 200 g button mushrooms finely chopped (7oz)
- 2 tbs soy sauce
- 2 tsp fresh thyme leaves roughly chopped
- 1 tbs parsley finely chopped
- 60 g wholemeal breadcrumbs (2oz)
- 2 eggs beaten
- salt and pepper to taste
- olive oil for frying
- GARLIC AND THYME MAYONNAISE:
- 1 1/4 cups neutral flavoured oil such as canola oil
- 2 cloves garlic peeled
- 2 whole eggs
- 3 tbsp of lemon juice
- 1 tsp of dijon mustard
- 1/2 tsp salt
- 1 tsp fresh thyme leaves chopped
- pepper to taste
Instructions
- 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.
More from my site
Spaghetti and mushroom and quinoa vegetarian meatballs recipe- Mushroom & Leek Brioche Tart {dairy-free}
- Thyme and Mushroom Quinoa Risotto {vegan and gluten free}
- Mushroom and Quinoa San Choi Bao {vegan + gluten free}
- Mushroom Bourguignon recipe {vegan}
- Quinoa risotto (quinotto) with roasted cherry tomatoes
we are new into vegetarian food, and my hubby will not touch quinoa, but wolfed down 3 of those patties lol, I added 3 large eggs, and replaced the bread crumbs with flax seed powder, didn’t have thyme but added a bit of basil and came out yummy. I will keep this recipe for sure, thank you!
Great recipe- easy to follow. I cheated a bit though, rather than finely chopping the onions and mushrooms, I rough chopped and later pulsed in a food processor after sauteing. Also, I too used ground organic oats. Enjoyed the ones I froze just as much as the “burgers” I initially made. THANK YOU for sharing your recipe!
I’m so glad you enjoyed the burgers Kelly and I’m glad to hear they worked with the ground oats. 🙂 I like to make a big batch of the burgers too and freeze them. They are so handy to have on hand.
hey girl! this recipe looks so good! i was just wondering, is the 150 g of quinoa cooked or uncooked? I don’t have a scale so I found that it equals about 3/4 of a cup, but I don’t know if that’s how much I’m supposed to add once it’s cooked, or if it’s uncooked. thank you <3
Hi Tabitha. Its 150g of uncooked quinoa. I hope you enjoy the burgers! 🙂
thanks for the quick response! they were amazing! 🙂 i’ve found my go to veggie burger recipe, thanks again!
That’s fantastic to hear! I’m so glad you enjoyed them. They are one of my husbands favourites too! 😀
These looked and sounded amazing, gave it a shot and followed the recipe down to a T.
My “patties” became more of a quinoa crumble – I could barely form them into patties let alone cook them without them falling apart.
They tasted pretty good, but what would you suggest to help keep their shape?
I’m sorry your patties crumbled Suez.I actually made these for dinner last night as they are a favourite in our house. 😀
Without being in the kitchen with you it is hard to say exactly what happened, but here are some thoughts. Before making the patties I strain the quinoa in a fine mesh sieve and leave it to cool completely in the sieve as this helps dry the quinoa and remove any excess moisture.
When the mixture is stirred, after adding the egg and breadcrumbs, it shouldn’t be too wet (by the way I use large eggs). If it is, add more breadcrumbs, 1 tbs at a time, until it comes together. Also, before cooking the whole batch try forming one pattie. While you can do this by hand, I like to use an egg ring and press the mixture into the ring firmly so it holds together. Then I try frying it to see how it holds up.
I hope this helps. 😀
I’m still trying to get the consistency right on my veggie burgers. These look divine, I’m going to have to give them a try for sure.
These look great, and I can’t wait to make them!! Do you think they could be prepared in the oven or broiler instead of being fried without drying out?
I haven’t tried baking the patties in the oven so I can’t say for sure how they would turn out, sorry. If you do decide to bake or broil them please let me know how you go 🙂
I made them last night in the oven, and they were delicious!! I added an extra egg to the mixture to prevent them from drying out, and I made the patties a day early so they had 24 hours to refrigerate. I baked them at 400 degrees for about 15-20 minutes then flipped them and let them cook about 5-10 more minutes. They were absolutely amazing!!
GREAT recipe! Thanks!
Ground up oats were a success!
Hi Jennifer! I don’t have bread crumbs, could I omit them or maybe use ground up oats instead? I’ll be making them soon, so be on the look out (superfoodielife.com)
Hi Natalie, I’ve not tried making the burgers with ground up oats, but you could certainly give it a try. I’d love to hear how it goes. 🙂
Just made these and they taste awesome. I didn’t have all the ingredients to make the mayo so I substituted and made it with Greek yogurt.
I’m so glad you enjoyed them! Yoghurt sounds like a great, healthy substitution 🙂
This seems great! any suggestion for a good mushroom substitute? mushrooms just aren’t a fav in this house.
You could use the spices from these Spiced Chickpea & Millet Burgers in place of the mushrooms, alternatively you might like to try these Zucchini and Haloumi burgers. My favourite however is my Asian Carrot Burgers, and you’ll find the recipe for those in my ecookbook. I hope that helps 😀
That doesn’t amaze me at all. Quinoa is at it’s best when fried. Either simply thrown into a pan with some oil and tuna or as pattie. I’ve only had two versions of patties so far, one from Seven Spoons with parmesan and chives, the other one with swiss chard. I loved both!
I can see this burger being a hit all around! Love the meaty textures in this delicious burger. Thanks for sharing!!
-Shannon
I too am an enormous mushroom fiend. I’m so glad you converted your husband, I’m sure his life is so much better for it now 😛 and these burgers look insaaanely good Jennifer!
I’m not a fan of plain quinoa, but I think I could eat it like this. Looks delicious!
Wonderful vegetarian burgers, these look so tasty!
I received 3 kilos of Peruvian organic quinoa today and I know just where I’m going to start using it. I agree with Glenda – I think I’ll enjoy my first meat-free burger.
I hope you enjoy it Maureen! I should mention your Peruvian quinoa *may* require a longer cooking time than I’ve stated. Just check after 12 minutes and keep cooking until it’s tender. You should also have cooking instructions on the quinoa packet so I’d suggest following those on how long to cook it for and the amount of water to use. 🙂
Love a good mushroom burger, my man doesn’t like cooked mushrooms, but funnily enough likes mushroom burgers. Men eh?!
Those burgers look delicious! A healthy meal with a decadent edge.
Cheers,
Rosa
Looks very tasty and filling! Where did you buy the Australian organic quinoa?
Hi Stephanie, I picked mine up at Santos Organics. Here’s the website http://santosorganics.com.au and here’s the link to their quinoa http://santostrading.com.au/bulkfood/item-GRA432.html#subhd
Wow, they actually look like meat burgers. Finally I have found a meat-free burger that I want to try – will save this for later
AHHHHHHHHHH these look amazing! I can’t wait to make these! You just sorted my dinner for tonight, absolutely.
I hope you enjoy them Georgia! 😀