Courtesy of Kristen Eppich
A complete vegetarian protein-packed patty with quinoa, feta and egg. Made with brown rice flour, it’s suitable for gluten-free diners too, as long as you make sure to use a wheat-free bun.
- ¾ cup (180 mL) uncooked quinoa
- 100 g (3 oz) oyster mushrooms, torn
- ½ cup (125 mL) carrot, coarsely chopped
- ¼ cup (60 mL) red onion, coarsely chopped
- 1 clove garlic, quartered
- 2 tsp chili oil
- ½ tsp (2 mL) salt
- ¾ cup (180 mL) feta cheese, crumbled
- 1 egg
- 2 Tbsp (30 mL) rice flour
- ½ tsp (2 mL) salt
- 1 Tbsp (15 mL) vegetable oil
- 6 burger buns
- ½ cup (125 mL) black olives, pitted and chopped
To Make
1. Rinse quinoa then add to a pot with 1 1/2 cups water. Bring to a boil then reduce heat and simmer, covered, until tender, 8 to 10 minutes. Drain if needed then transfer to a large bowl to cool.
2. Combine mushrooms with carrots, onion and garlic in a food processor or mini chop. Pulse until finely chopped.
3. Heat a large skillet over medium-high. Add chili oil, then vegetable mixture. Cook for 5 minutes, or until vegetables are tender.
4. Stir into quinoa with ½ cup feta, egg, rice flour and salt. Season with pepper.
5. Refrigerate for 30 minutes or until chilled though.
6. Heat a skillet over medium heat. Add vegetable oil. Working in batches, spoon ½ cup portions of quinoa mixture into pan and shape into a patty. Cook for 3 minutes per side, or until golden and heated though. Repeat with remaining mixture.
7. Place burgers on toasted buns. Top with remaining feta and black olives.
