Veggie Burger

Total Time: 6 mins Cook Time: 6 mins

Ingredients

• Servings: 6
• 2 portabella mushrooms (8oz)
• 1 small zucchini
• 1/4 cup extra virgin olive oil
• 1/4 cup shallot, minced (1 large shallot)
• 1/4 teaspoon red pepper flakes
• 1 cup parmesan cheese, finely grated
• 3/4 cup quinoa, cooled according to package directions (2 cups cooked)
• 2 teaspoons coarse salt
• fresh ground pepper
• 1 large egg, lightly beaten
• 1 1/2 cups whole wheat breadcrumbs, fresh
• 6 whole grain buns, split
• 1 cup radish sprouts or 1 cup other fresh mixed sprouts
• 1/2 english cucumber, peeled and cut diagonally into 1/4 inch thick slices
• 3/4 cup greek yogurt
• 2 tablespoons fresh flat-leaf parsley, chopped
• 2 garlic cloves, minced
• 1/2 teaspoon coarse salt
• fresh ground pepper

Recipe

• 1 for the burger: pulse mushrooms in a food processor until finely chopped, and transfer to a bowl. shred zucchni, place on paper towels, and squeeze to remove excess moisture. add to mushrooms.
• 2 heat 2 tablespoons oil in a large pan over medium heat. add shallot and red pepper flakes, and cook until softened, about 2 minutes. add mushrooms and zucchini, and cook until tender, about 2 minutes. remove from heat and add parmesan, quinoa, and salt. season with salt and pepper. let cool completely, then stir in egg and breadcrumbs. cover and refrigerate until cold and firm, about 1 hour.
• 3 heat remaining 2 tablespoons oil in a large nonstick skillet over medium heat. shape mixture into six 1/2-inch patties, pressing firmly. cook in batches until golden brown and cooked through, about 3 minutes per side.
• 4 wipe pan clean, and return to medium heat. brush cut side of buns with oil, and heat buns, cut sides down until toasted, about 1 minute. spread yogurt-garlic sauce on cut sides of bun halves. divide burger, sprouts, and cucumbers among bottom halves. sandwich with tops.
• 5 yogurt-garlic sauce: combine yogurt, parsley garlic, and salt in a medium bowl. season with pepper. cover and refrigerate for up to 1 day.