Veggie burgers

I had collected way too many magazines, and had not read through them all. As I was sorting them the other day, I came upon a Martha Stewart Living from last July. I can't just sort the magazines, but have to browse them too (make sure I'm not missing something good!). I came upon a recipe for Veggie Burgers. These don't actually have a lot of veggies in them, and they don't have fake meat products either. Both were impressive to me, as I'm not really into chopping up a zillion veggies to make a burger, and I get tired of the fake meat recipes. I'm a cheapo, so don't buy the fake meat, plus, I don't really believe it's any better for me than real meat.

So, got the ingredients, and yum! They turned out fabulous. They take a little extra time, but definitely a keeper. Recipe says it makes six burgers, but I got 10 or so out of it. Depends on how thick you want them, and how large your buns are. Also, I would cut down on the salt next time. Seemed a little strong. And it says to fry them in oil. I just fried them on my electric griddle, and they didn't stick.



Veggie burgers
Serves 6

Ingredients

* 2 portobello mushrooms (8 ounces), stems removed, cut into 1/2-inch pieces
* 1 small zucchini
* 1/4 cup extra-virgin olive oil, plus more for brushing
* 1/4 cup minced shallot (1 large shallot)
* 1/4 teaspoon red-pepper flakes
* 1/4 cup finely grated Parmesan cheese
* 3/4 cup quinoa, cooked according to package directions (2 cups cooked)
* 2 teaspoons coarse salt
* Freshly ground pepper
* 1 large egg, lightly beaten
* 1 1/2 cups fresh whole-wheat breadcrumbs
* 6 whole-wheat buns, split

Directions

1. Pulse mushrooms in a food processor until finely chopped, and transfer to a bowl. Shred zucchini, place on paper towels, and squeeze to remove excess moisture. Add to mushrooms.

2. Heat 2 tablespoons oil in a large pan over medium heat. Add shallot and red-pepper flakes, and cook until softened, about 2 minutes. Add mushrooms and zucchini, and cook until tender, about 2 minutes. Remove from heat, and add Parmesan, quinoa, and salt. Season with pepper. Let cool completely, then stir in egg and breadcrumbs. Cover, and refrigerate until cold and firm, about 1 hour.

3. Heat remaining 2 tablespoons oil in a large nonstick skillet over medium heat. Shape mixture into six 1/2-inch-thick patties, pressing firmly. Cook in batches until golden brown and cooked through, about 3 minutes per side.

Original recipe found here