Mushroom-Quinoa Burger

1 servings of mushroom-quinoa burger contains 435 Calories. The macronutrient breakdown is 34% carbs, 58% fat, and 8% protein. This is a good source of protein (16% of your Daily Value), fiber (15% of your Daily Value), and potassium (8% of your Daily Value).
- Makes
- 5 servings
- Prep Time
- 35 minutes
- Cook Time
- 30 minutes
Ingredients
Canola oil
2 tbsp or 28g
Rice wine vinegar
2 tsp or 10g
Cornstarch
5 tbsp or 38g
Directions
- Preheat oven to 375°F.
- In a 3-quart shallow baking dish, toss mushrooms with walnuts, garlic, half of the oil, salt, and pepper. Spread in an even layer.
- Bake for 20 minutes or until mushrooms are tender. Remove from oven and let cool.
- In a food processor, pulse the mushroom mixture with scallions and vinegar until mostly smooth, scraping the sides as needed. Cover and refrigerate for at least 20 minutes, or up to 2 hours for better flavor.
- Transfer the mixture to a large bowl and stir in quinoa and cornstarch until well-blended. Preheat oven to 375°F and line a baking sheet with foil.
- Form the mixture into 5 patties, about 1/2" thick and 3" wide. Heat the remaining oil in a 12" nonstick skillet over medium heat. Cook patties in two batches for 5 minutes, turning once, until well-browned.
- Transfer the seared patties to the prepared baking sheet and bake for 10 minutes or until heated through.
- Meanwhile, combine mayonnaise, rosemary, lemon juice, and a pinch of salt. This rosemary mayo can be refrigerated for up to 5 days.
- Serve the burgers on buns with rosemary mayo, garnished with sprouts, lettuce, and tomato.
Nutrition Facts
For 1 servings of mushroom-quinoa burger (162g)
Nutrient | Value | %DV |
---|---|---|
Calories | 435 | |
Fats | 29g | 37% |
Saturated fats | 4g | 18% |
Trans fats | 0g | |
Cholesterol | 6mg | 2% |
Sodium | 639mg | 28% |
Carbs | 38g | 14% |
Net carbs | 34g | |
Fiber | 4g | 15% |
Sugar | 4g | |
Protein | 9g | |
Calcium | 77mg | 8% |
Iron | 3mg | 39% |
Potassium | 363mg | 8% |
Vitamin D | 0.1μg | 0.4% |
Vitamins and Minerals | ||
Alpha carotene | 25μg | |
Beta carotene | 320μg | |
Caffeine | 0mg | |
Choline | 36mg | 7% |
Copper | 0.5mg | 52% |
Fluoride | 1μg | |
Folate (B9) | 102μg | 25% |
Lycopene | 633μg | |
Magnesium | 72mg | 17% |
Manganese | 1mg | 55% |
Niacin | 3mg | 20% |
Pantothenic acid | 1mg | 14% |
Phosphorus | 186mg | 27% |
Retinol | 2μg | |
Riboflavin (B2) | 0.2mg | 19% |
Selenium | 18μg | 32% |
Theobromine | 0mg | |
Thiamine | 0.3mg | 26% |
Vitamin A IU | 566IU | |
Vitamin A | 30μg | 3% |
Vitamin B12 | 0μg | 1% |
Vitamin B6 | 0.2mg | 15% |
Vitamin C | 7mg | 8% |
Vitamin D IU | 2IU | |
Vitamin D2 | 0μg | |
Vitamin D3 | 0μg | |
Vitamin E | 2mg | 13% |
Vitamin K | 58μg | 48% |
Zinc | 1mg | 13% |
Sugars | ||
Sugar | 4g | |
Sucrose | 0.4g | |
Glucose | 1g | |
Fructose | 0.4g | |
Lactose | 0g | |
Maltose | 0g | |
Galactose | 0g | |
Starch | 6g | |
Fats | ||
Saturated fats | 4g | 18% |
Monounsaturated fats | 9g | |
Polyunsaturated fats | 16g | |
Trans fats | 0g | |
Fatty Acids | ||
Total omega 3 | 3g | |
Total omega 6 | 12g | |
Alpha Linolenic Acid (ALA) | 1g | |
Docosahexaenoic Acid (DHA) | 0g | |
Eicosapentaenoic Acid (EPA) | 0g | |
Docosapentaenoic Acid (DPA) | 0g | |
Amino Acids | ||
Alanine | 0.4g | |
Arginine | 1g | |
Aspartic acid | 1g | |
Cystine | 0.1g | |
Glutamic acid | 2g | |
Glycine | 0.4g | |
Histidine | 0.2g | |
Hydroxyproline | 0g | |
Isoleucine | 0.3g | |
Leucine | 1g | |
Lysine | 0.3g | |
Methionine | 0.1g | |
Phenylalanine | 0.4g | |
Proline | 1g | |
Serine | 0.4g | |
Threonine | 0.3g | |
Tryptophan | 0.1g | |
Tyrosine | 0.2g | |
Valine | 0.4g |
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