Swiss Mushroom Quinoa Burgers

Main Dishes, Recipes, Vegan, Vegetarian

Makes 8
Total Time: 25 minutes, plus 1-hour chilling time
Vegetarian, Dairy-Free

2 large eggs
4 large garlic cloves, grated or finely minced
2 Tablespoons beef-less vegetarian soup base (beef-based can also be used)
2 ½ cups cooked quinoa
2 15-ounce cans chickpeas, drained and mashed
½ cup panko breadcrumbs
3 Tablespoons avocado oil

8 burger buns
8 slices plant-based lor dairy-based Swiss cheese
8 ounces cremini mushrooms, sliced
4 romaine leaves
1 tomato, sliced
1 small red onion, thinly sliced
Ketchup
Mustard

In a mixing bowl, beat together eggs, garlic, oil, and soup base seasoning. Mix in cooked quinoa, mashed chickpeas, and breadcrumbs. Divide mixture into 8 equal parts and roll into balls. Flatten each ball into a 3 ½ inch patty. Place burgers on a parchment-lined baking sheet and refrigerate for an hour before cooking. Heat a skillet on medium with 3 tablespoons of avocado oil. Cook patties 3 minutes per side or until heated through and golden in color. Served topped with your favorite toppings.