Cook Time:45 minsAdditional Time:45 minsTotal Time:1 hr 30 minsServings:8Yield:8 burgersJump to Nutrition Facts
Cook Time:45 minsAdditional Time:45 minsTotal Time:1 hr 30 minsServings:8Yield:8 burgers
Cook Time:45 mins
Cook Time:
45 mins
Additional Time:45 mins
Additional Time:
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:8
Servings:
8
Yield:8 burgers
Yield:
8 burgers
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cupwater½cupred quinoa1tablespooncanola oil1cupdiced onion2cupsfinely chopped cremini or white button mushrooms1teaspoonminced garlic¾teaspoondried marjoram¼teaspoondried oregano1large egg⅔cupshredded reduced-fat Cheddar cheese½cupwhole pecans, toasted and finely chopped (see Tip)⅓cupquick-cooking rolled oats1tablespoonreduced-sodium soy sauce8small whole-wheat burger buns, toasted if desired
Cook Mode(Keep screen awake)
Ingredients
1cupwater
½cupred quinoa
1tablespooncanola oil
1cupdiced onion
2cupsfinely chopped cremini or white button mushrooms
1teaspoonminced garlic
¾teaspoondried marjoram
¼teaspoondried oregano
1large egg
⅔cupshredded reduced-fat Cheddar cheese
½cupwhole pecans, toasted and finely chopped (see Tip)
⅓cupquick-cooking rolled oats
1tablespoonreduced-sodium soy sauce
8small whole-wheat burger buns, toasted if desired
DirectionsCombine water and quinoa in a medium saucepan. Bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and set aside to cool.Preheat oven to 350 degrees F. Lightly grease a baking sheet or line with parchment paper.Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until starting to soften, about 5 minutes. Add mushrooms, garlic, marjoram and oregano; cook, stirring, until the mushrooms are tender, about 5 minutes. Let cool for about 5 minutes.Beat egg in a medium bowl. Add the quinoa, mushroom mixture, cheese, pecans, oats and soy sauce; stir to combine. Scoop scant 1/2-cup portions of the mixture onto the baking sheet and shape into 8 patties, about 3 inches wide, leaving about 1 inch of space between each patty. (The mixture will be crumbly; patting it into burgers on the baking sheet makes it easier to work with. The burgers hold together very well once baked.)Bake the burgers until crispy, 28 to 30 minutes. Serve on buns with your favorite garnishes.TipsMake Ahead Tip: Individually wrap and freeze cooked burgers for up to 3 months. Defrost overnight in the refrigerator. Reheat in a skillet with a little oil.For the best flavor, toast nuts before adding to recipes. Spread whole nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. For chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.Originally appeared: EatingWell Magazine, March/April 2013
Directions
Combine water and quinoa in a medium saucepan. Bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and set aside to cool.Preheat oven to 350 degrees F. Lightly grease a baking sheet or line with parchment paper.Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until starting to soften, about 5 minutes. Add mushrooms, garlic, marjoram and oregano; cook, stirring, until the mushrooms are tender, about 5 minutes. Let cool for about 5 minutes.Beat egg in a medium bowl. Add the quinoa, mushroom mixture, cheese, pecans, oats and soy sauce; stir to combine. Scoop scant 1/2-cup portions of the mixture onto the baking sheet and shape into 8 patties, about 3 inches wide, leaving about 1 inch of space between each patty. (The mixture will be crumbly; patting it into burgers on the baking sheet makes it easier to work with. The burgers hold together very well once baked.)Bake the burgers until crispy, 28 to 30 minutes. Serve on buns with your favorite garnishes.TipsMake Ahead Tip: Individually wrap and freeze cooked burgers for up to 3 months. Defrost overnight in the refrigerator. Reheat in a skillet with a little oil.For the best flavor, toast nuts before adding to recipes. Spread whole nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. For chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Combine water and quinoa in a medium saucepan. Bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and set aside to cool.
Preheat oven to 350 degrees F. Lightly grease a baking sheet or line with parchment paper.
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until starting to soften, about 5 minutes. Add mushrooms, garlic, marjoram and oregano; cook, stirring, until the mushrooms are tender, about 5 minutes. Let cool for about 5 minutes.
Beat egg in a medium bowl. Add the quinoa, mushroom mixture, cheese, pecans, oats and soy sauce; stir to combine. Scoop scant 1/2-cup portions of the mixture onto the baking sheet and shape into 8 patties, about 3 inches wide, leaving about 1 inch of space between each patty. (The mixture will be crumbly; patting it into burgers on the baking sheet makes it easier to work with. The burgers hold together very well once baked.)
Bake the burgers until crispy, 28 to 30 minutes. Serve on buns with your favorite garnishes.
Tips
Make Ahead Tip: Individually wrap and freeze cooked burgers for up to 3 months. Defrost overnight in the refrigerator. Reheat in a skillet with a little oil.
For the best flavor, toast nuts before adding to recipes. Spread whole nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. For chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Originally appeared: EatingWell Magazine, March/April 2013
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Nutrition Facts(per serving)280Calories12gFat36gCarbs11gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
