Mushroom-Quinoa Burger

Ingredients

• Mushrooms

  White, raw

  5 medium or 90g

• Walnuts

  Nuts, black, dried

  10 tbsp or 78g

• Garlic

  Raw

  1 clove or 3g

• Canola oil

  2 tbsp or 28g

• Onions

  Young green, tops only

  3 stalk or 36g

• Rice wine vinegar

  2 tsp or 10g

• Quinoa

  Uncooked

  5 tbsp or 53g

• Cornstarch

  5 tbsp or 38g

• Hamburger bun

  Mixed-grain

  5 roll or 215g

• Alfalfa sprouts

  Sprouted seeds, raw

  5 tbsp or 15g

• Lettuce

  Butterhead (includes boston and bibb types), raw

  5 leaf, medium or 38g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Mayonnaise-like dressing

  Regular, with salt

  5 tbsp or 74g

• Rosemary

  Fresh

  1 tsp or 0.7g

• Lemon juice

  Raw

  1 tsp or 5g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Preheat oven to 375 degrees F.
2. In 3-quart, shallow baking dish, combine and toss mushrooms with walnuts, garlic, 1 tablespoon oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper; spread in even layer.
3. Bake 20 minutes or until mushrooms are tender. Turn off the oven, remove the mushrooms and set aside to cool.
4. In food processor, pulse mushroom mixture, red onion, green onions, and vinegar until mostly smooth, scraping side of bowl if necessary. . Cover bowl with plastic wrap and refrigerate 20 minutes, 2 hours if you have the time.
5. Transfer mixture to a large bowl and stir in quinoa and cornstarch until well-blended. Preheat oven to 375 degrees F. Line baking sheet with foil.
6. Form mixture into 5 patties (about 1/2" thick and 3" wide). In a 12" nonstick skillet, heat remaining 1 tablespoon oil on medium. In 2 batches, cook patties 5 minutes or until well-browned,turning over once.
7. Transfer seared patties to prepared baking sheet. Bake 10 minutes or until hot in centers.
8. Meanwhile, combine mayonnaise, rosemary, lemon juice, and a pinch of salt. Keeps up to 5 days, refrigerated.
9. Serve burgers on buns with Rosemary Mayo, garnished with sprouts, lettuce, and tomato.

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