There’s on thing in my house that I need to know, and that’s how to cook meatless meals from time to time! Not for me but for the queen of the house how gets her cravings! This Quinoa burger have been a hit in our house, with some Portobello mushrooms, and this week I decided to change it a little and add some black beans and add seasonings similar to my standard hamburger recipe.
I usually like to snazz it up with a little more toppings so that I get that “protein” satisfaction… aka BACON, and smother it with cheese. I mean there’s already a very good amount of protein coming from quinoa and the black beans, but my “meat eater” mentality can’t accept that.
Tip: if you’re trying to cut some of the carbs out of this, feel free to eat this open faced!
Instead of using a hamburger bun, I put the burger on toasted sourdough bread to give more “bite” bite to the burger. You probably can’t tell from the pictures but the sourdough bread is toasted, I realized immediately after shooting, that I should have toasted longer so it would show that in the photos.. #PhotoFail
This is a great meal too for all the savory “umami” lovers out there, It’s got a very earthy pallet from the Portobello and quinoa along with rich flavors from the shallots, garlic, Worcestershire, and mustard added into the burger mix. I’m a fan of making meatless tasting as close as possible to something that I would marinate as if it were meat, and this really comes out well!
This obviously isn’t ground beef, and doesn’t handle like ground beef. Keeping it to stay in form is a little tricky, and I suggest placing in the fridge overnight after you’ve formed the patties, This will help keep its form as you handle it, as well as let some of those rich flavors really set in.
If you feel it’s not holding up to you’re liking feel free to add about 1/2 cup of bread crumbs to help hold
If you have leftovers, like I did for this recipe, because I can’t eat much of this right now because of my diet, the leftovers can last a few months in the freezer, and can been heated up on the pan or in an oven at 400 for about 12-15 minutes.