Plant-Based Mushroom Burgers

“Plant-based” is a term that’s thrown around a lot lately. It seems like every fast food joint is offering some sort of “plant-based” processed food that is supposed to make you feel better about what you’re eating while pretending that you’re eating something else. Although if you look at the Ingredients, you don’t often recognize many plants.

To be honest, we don’t need more processed food in our lives. If you’re trying to eat better, the easiest thing to do is to stop eating so much boxed & bagged food. Shop the perimeter of the grocery store. Buy food with one ingredient. SHOP LOCAL. THere are so many ways to increase the quality of the food you put into your body.

I definitely identify with plant-based, diets.. I’m definitely not a vegan or vegetarian, but vegetables definitely make up the majority of my meals.

I’ve been experimenting with making my own plant-based burger, and I think I’ve finally hit the jackpot with this one. If you know me, you know my love of mushrooms, so obviously they had to be in there. The quinoa makes the burger hearty and filling, and gives it a bit of protein. The herbs & spices make it flavorful & satisfying.

Give this burger a try for your next Meatless Monday!!

Plant-Based Mushroom Burgers

Makes approximately 8 Burgers.

Ingredients:

1 C Uncooked Quinoa

1 1/2 C Water or Bone Broth

2 Tbl Olive or Avocado Oil, separated

2 Shallots, diced small

2 Cloves Garlic, chopped

1 1/2 C Mushrooms (I used Shiitake), diced small

3 Tbl Coconut Aminos

2 tsp Thyme

2 tsp Dijon Mustard

1 C Almond Flour

2 Eggs, whisked

Salt & Pepper

Olive or Avocado Oil for Frying

Directions:

Rinse the Quinoa & cook according to package directions. Once cooked, set aside to cool.

Heat 1 Tbl Oil in a pan, and add the shallots. Cook until slightly translucent and soft. Remove from the pan, and place in a large bowl.

Heat the other Tbl of Oil in the same pan. Add the Mushrooms, Garlic, and Thyme to the pan. Cook through for about 2 minutes. Add in the Coconut Aminos, and cook for an additional 2 minutes.

Place the Mushroom misture in the same bowl as the Shallots.

Add the cooled Quinoa to the bowl. Mix in the Dijon Mustard and Almond Flour. Add the Egg to the mixture and mix well.

Add Salt & Pepper to season the mixture.

Form into Patties and refridgerate for about 30 minutes.

Again heat the pan with a small amount of Oil. Place the Patties into the pan, and cook for approximately 10 minutes per side.

Serve Patties as a sandwich, or on a salad.

Enjoy!

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Notes:

• These burgers freeze well. Wrap the cooked, cooled burgers individually to store.

• I cooked my quinoa with bone broth, instead of water. You don’t have to, but it adds another layer of flavor.

• You definitely want to make sure to chill the burgers before cooking. If you can’t fit all of them in the pan at once, I’d suggest putting the remaining burgers back in the refridgerator while the others cook.

• I used Shiitake Mushrooms for these burgers, but you can use whatever you like.

• If you don’t have Coconut Aminos, you can also use Soy Sauce.