Quinoa Mushroom Burger with Miso Aioli
These gluten-free Mushroom Quinoa Burgers with shiitake mushrooms are perfect for when you want a satisfying veggie burger! Serve them with my miso aioli for an umami-packed burger without any meat.
Ingredients
For the patties
- 2 cups cooked quinoa - or ½ cup uncooked quinoa 75 g - this recipe works best with day-old quinoa
- 2 teaspoons olive oil + more for frying
- ½ onion roughly chopped
- 12 medium Shiitake mushroom caps roughly chopped (about 4 oz - 100 grams without stems)
- 2 small garlic cloves minced (or 1 large)
- ¼ tsp fresh thyme leaves roughly chopped
- 1 tbsp soy sauce gluten-free variety if needed
- ⅓ cup oat flour oats ground in your blender or food processor until fine
- 1 large egg beaten
- salt and pepper to taste
For the miso aioli
- 1 tsp miso paste
- 1 tsp lemon juice
- 1 tsp maple syrup
- ⅔ cup mayo
- salt freshly ground pepper
- Optional: 1 tsp minced shallots
To serve:
- 4 burger buns
- 1 red onion sliced
- 2 to matoes sliced
- 4-6 lettuce leaves
Instructions
Prepare the quinoa
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This recipe works best with day-old quinoa but will work with freshly cooked quinoa as well. If you don’t have cooked quinoa, start with that.
Rinse the quinoa well in a fine mesh sieve under cold running water. Place in a saucepan with 1 cup of water and a pinch of salt and bring to the boil.
Cook for 12 to 15 minutes. Depending on the brand it might take up to 20 minutes or even longer to cook. I always check after 12 minutes to see if the quinoa is tender. Drain in a sieve and set aside to cool.
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Prep the veggies. Place the onion in the food processor and process until finely minced. Remove and set aside in a bowl. Add the mushroom and process until finely minced. Set aside too. If you don’t have a food processor, make sure to mince the onion and mushrooms finely.
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Heat 1 teaspoon olive oil in a large frying pan over a medium low heat. Add the minced onion and cook until lightly golden. Remove in a large bowl. Increase the heat to medium high and add another teaspoon of olive oil. Add the mushrooms and thyme and cook for 2 minutes.
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Add garlic and cook another 30 seconds.Add the soy sauce and cook for a further 2 minutes or until the liquid has evaporated. Place in the same bowl as the onions and leave to cool. Wipe the pan.Make the patties. Add cooled quinoa and oat flour to the bowl. Mix until well distributed. Test and adjust seasonings with sea salt and pepper as necessary. Add the beaten egg and mix until well combined.
Form the mixture into patties (around 4 larges patties or 5 medium) and refrigerate for 45 minutes.
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While the patties are chilling, make the miso aioli (recipe below).Return the frying pan you used for the mushrooms to a medium low heat and add enough olive oil to just coat the bottom of the pan. Place the patties in the frying pan and cook for 8-10 minutes on each side until golden brown. If eating with burger buns, I recommend toasting the bread in the same skillet, for extra deliciousness!
Make the miso aioli
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Mix lemon juice, miso paste and maple syrup together until the miso is dissolved.Stir in mayo and season with salt and fresh pepper to taste. If you want, stir in some minced shallots (1 - 2 tsp).
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Aioli will keep well in the refrigerator, covered, for up to 10 days. It will thicken up more as it chills.
Assemble
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Spread some aioli on the toasted bun then add the quinoa patties, lettuce, tomato and garlic. Enjoy immediately.