Ingredients
Directions
Preheat over to 190°C. In a shallow baking dish, toss mushrooms with walnuts, garlic, 1 tablespoon oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper; spread in even layer. Bake 20 minutes or until mushrooms are tender. Set aside to cool. Turn oven off
In food processor, pulse mushroom mixture, red onion, green onions, and vinegar until mostly smooth, scraping side of bowl if necessary. Transfer mixture to a large bowl and stir in quinoa and cornstarch until well-blended. Cover bowl with plastic wrap and refrigerate 2 hours
Preheat oven to 190°. Line baking sheet with foil. Form mixture into 5 patties (1cm thick and 8cm wide). In nonstick pan, heat remaining 1 tablespoon oil on medium. In 2 batches, cook patties 5 minutes or until well-browned, turning over once. Transfer seared patties to prepared baking sheet. Bake 10 minutes or until hot in centres
Meanwhile, combine mayonnaise, rosemary, lemon juice, and a pinch of salt. Keeps up to 5 days, refridgerated
Serve burgers on buns with Rosemary Mayo, garnished with sprouts, lettuce, and tomato.finish roasting.
Ingredients
Directions
Preheat over to 190°C. In a shallow baking dish, toss mushrooms with walnuts, garlic, 1 tablespoon oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper; spread in even layer. Bake 20 minutes or until mushrooms are tender. Set aside to cool. Turn oven off
In food processor, pulse mushroom mixture, red onion, green onions, and vinegar until mostly smooth, scraping side of bowl if necessary. Transfer mixture to a large bowl and stir in quinoa and cornstarch until well-blended. Cover bowl with plastic wrap and refrigerate 2 hours
Preheat oven to 190°. Line baking sheet with foil. Form mixture into 5 patties (1cm thick and 8cm wide). In nonstick pan, heat remaining 1 tablespoon oil on medium. In 2 batches, cook patties 5 minutes or until well-browned, turning over once. Transfer seared patties to prepared baking sheet. Bake 10 minutes or until hot in centres
Meanwhile, combine mayonnaise, rosemary, lemon juice, and a pinch of salt. Keeps up to 5 days, refridgerated
Serve burgers on buns with Rosemary Mayo, garnished with sprouts, lettuce, and tomato.finish roasting.