Gourmet Garden Burgers
Prep Time
40 minutes
Number of Servings
9 patties
Ingredients
  • 2 cups plus 3 Tbsp low-sodium vegetable broth
  • [q:3/4] cup white quinoa
  • [q:1/4] cup red quinoa
  • 2 medium zucchini, chopped
  • 2 cups chopped carrots
  • 1 large sweet onion, chopped
  • 2 jalapenos, chopped
  • 2 large portobello mushrooms, stems removed and discarded, caps sliced
  • 1 Tbsp minced fresh ginger
  • 2 Tbsp extra-virgin coconut oil, plus more for cooking
  • 3 Tbsp Bragg’s or coconut liquid aminos
  • [q:1 1/2] Tbsp Mexican spice blend
  • 1 tsp sea salt
  • 2 Tbsp freshly squeezed lemon juice
  • 2 oz silken tofu, beaten
Directions
  1. In a medium saucepan, add vegetable broth and white and red quinoa. Bring to a boil, lower to a simmer, cover, and cook 15 minutes. When quinoa is cooked, transfer to a large bowl.
  2. In a food processor, purée zucchini and carrots. Transfer to a large bowl. Purée onion, jalapenos, mushrooms, and ginger. Add to zucchini mixture and mix until well blended; set aside.
  3. In a large sauté pan, heat 2 tablespoons oil on medium heat and add amino acids, Mexican spice, Celtic sea salt, and lemon juice. Add puréed vegetables and sauté for 15 to 20 minutes, until all liquid is gone and mixture is thick like porridge. (The mixture will act as breadcrumbs.) Set aside to cool.
  4. In a small mixing bowl, beat silken tofu with a small whisk or fork. Add beaten tofu to quinoa. Mix together well. Add vegetable mixture to quinoa mixture and mix until well blended. Let cool for 10 minutes. Scoop about [q:1/2] cup of quinoa vegetable mixture and form into a patty. Repeat with rest of mixture.
  5. Heat a nonstick frying pan, coat with cooking spray, and add about 1 teaspoon of the oil. Cook patties about 4 minutes on each side, until golden brown. May be stored in the refrigerator for 3 to 4 days.