Veggie Burgers
- 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
- Yogurt-Garlic Sauce
- 1 cup radish sprouts, or other fresh sprouts
- 1/2 English cucumber, peeled and cut diagonally into 1/4-inch-thick slices
- This recipe is vegetarian
- Produce
- English cucumber (1/2)
- Portobello mushrooms (8 ounces) (2)
- Radish sprouts (1 cup)
- Shallot (1/4 cup)
- Zucchini, small (1)
- Condiments
- Yogurt-garlic sauce (1)
- Cooking & Baking
- Olive oil, extra-virgin (1/4 cup)
- Pepper, Freshly ground (1)
- Red-pepper flakes (1/4 teaspoon)
- Salt, coarse (2 teaspoons)
- Pasta & Grains
- Quinoa (3/4 cup)
- Bread & Baked Goods
- Breadcrumbs, fresh whole-wheat (1 1/2 cups)
- Buns, whole-wheat (6)
- Dairy
- Parmesan cheese (1/4 cup)
- Refrigerated
- Egg, large (1)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published April 14, 2011 (1 year ago).
3 people saved this recipe.
