Quinoa Burgers with Portobello Mushrooms Recipe

Makes

Ingredients

3tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
75g canned black beans
120g cooked quinoa
100g cooked sweet potato flesh
1 carrot, grated
½tsp ground cumin
½tsp ground coriander
2tbsp freshly chopped parsley
15g gluten-free breadcrumbs
5 portobello mushrooms

To serve

a pinch each of sea salt and freshly ground black pepper
1 avocado, sliced
1 large tomato, sliced
1 gherkin, chopped
½ red onion, sliced
a handful of fresh coriander
1-2tbsp squeezed lime juice
a baking sheet lined with baking parchment

Method

1. Preheat the oven to 180°C/350°F/gas mark 4.

2. Heat 1tbsp of the olive oil in a saucepan set over a medium heat. Add the onion and fry for about 3 minutes, until softened. Add the garlic and cook for another minute. Then add the beans, stir and cook for a few minutes longer. Remove from the heat and transfer the mixture to a large mixing bowl.

3. Lightly mash the beans with a fork until they’re semi-crushed. Add the rest of the ingredients (except the mushrooms and remaining olive oil) to the bowl and mix well. If the mixture is too moist, add extra breadcrumbs. If too dry, add some more mashed beans.

4. Form five patties with your hands and place on the prepared baking sheet. Bake in the preheated oven for 20–25 minutes, checking after about 15 minutes and turning once to ensure even browning. Once cooked, remove from the main oven and keep warm in a cool oven or on a hot plate.

5. Increase the temperature of the oven to 200°C/400°F/gas mark 6.

6. For the mushroom base, clean the mushrooms with a damp cloth. Remove the stems and drizzle with the remaining olive oil. Season with salt and pepper and roast for 20 minutes.

7. When ready to serve, place each burger on top of a roasted mushroom and garnish with your choice of traditional burger toppings.

Recipe courtesy of Power Grains, Ryland Peters and Small

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