• Prepare the quinoa, as per package directions. Set aside and prepare the remaining ingredients.
• Heat a medium skillet over medium high heat. Once hot, add the raw walnuts and toast for approximately 5 minutes, or until fragrant and golden brown. Stir frequently to ensure a nice even toast. Transfer to a small bowl to cool and prevent burning.
• Using the same skillet, add one tbsp olive oil and warm it over a medium high heat. Add garlic, onion and mushrooms. Season with salt and pepper and sauté for 3-4 minutes, or until the onion becomes lightly browned and translucent. Remove from heat and set aside.
• Add the walnuts along with chia seeds, nutritional yeast, oregano, chili powder, smoked paprika and chili flakes (if using) to a high speed food processor. Blend all ingredients until you achieve a fine consistency, essentially you don’t want any large chunks but you don’t have to over process because it will turn in to a nut butter. A meal type consistency is what we are looking for. Transfer to a large bowl and set aside.
• To the food processor, add drained, navy beans. Pulse a couple of time to achieve a ‘mashed’ consistency. . Be sure not to over process them, you want to leave some whole beans.
• Add the cooked quinoa, walnut mixture, sautéed onion and mushrooms, rolled oats, honey, mustard, and greek yogurt, and mix thoroughly with a spatula. Season with additional salt and pepper, adjust seasoning ad needed.
• Divide the mixture in to burger patties. I like to use a 1/4 cup measuring cup to ensure all of the patties are equal in size. However, you can make them as big or small as you’d like. To help form the patties, line a measuring cup with plastic wrap and pack with burger mixture. Lift out by the plastic wrap’s edge, slightly flatten and shape with your hands to form a 3/4-inch thick patty. Set on a baking sheet and continue forming the remaining mixture into patties.
• Heat a cast iron skillet over medium high heat. Add remaining oil. Once the skillet is hot, add your burgers
• Cook for 4-6 minutes or until golden browned, gently flip and continue cooking for an additional 3-4 minutes. Reduce heat if cooking/browning too quickly.
• Prepare your desired burger toppings, tomato, avocado, lettuce, etc.
• Serve these delicious plant burgers on toasted buns with desired toppings and condiments. Leftovers keep in the refrigerator for 2-3 days.
• Enjoy!
Shop Ingredients
Directions
• Prepare the quinoa, as per package directions. Set aside and prepare the remaining ingredients.
• Heat a medium skillet over medium high heat. Once hot, add the raw walnuts and toast for approximately 5 minutes, or until fragrant and golden brown. Stir frequently to ensure a nice even toast. Transfer to a small bowl to cool and prevent burning.
• Using the same skillet, add one tbsp olive oil and warm it over a medium high heat. Add garlic, onion and mushrooms. Season with salt and pepper and sauté for 3-4 minutes, or until the onion becomes lightly browned and translucent. Remove from heat and set aside.
• Add the walnuts along with chia seeds, nutritional yeast, oregano, chili powder, smoked paprika and chili flakes (if using) to a high speed food processor. Blend all ingredients until you achieve a fine consistency, essentially you don’t want any large chunks but you don’t have to over process because it will turn in to a nut butter. A meal type consistency is what we are looking for. Transfer to a large bowl and set aside.
• To the food processor, add drained, navy beans. Pulse a couple of time to achieve a ‘mashed’ consistency. . Be sure not to over process them, you want to leave some whole beans.
• Add the cooked quinoa, walnut mixture, sautéed onion and mushrooms, rolled oats, honey, mustard, and greek yogurt, and mix thoroughly with a spatula. Season with additional salt and pepper, adjust seasoning ad needed.
• Divide the mixture in to burger patties. I like to use a 1/4 cup measuring cup to ensure all of the patties are equal in size. However, you can make them as big or small as you’d like. To help form the patties, line a measuring cup with plastic wrap and pack with burger mixture. Lift out by the plastic wrap’s edge, slightly flatten and shape with your hands to form a 3/4-inch thick patty. Set on a baking sheet and continue forming the remaining mixture into patties.
• Heat a cast iron skillet over medium high heat. Add remaining oil. Once the skillet is hot, add your burgers
• Cook for 4-6 minutes or until golden browned, gently flip and continue cooking for an additional 3-4 minutes. Reduce heat if cooking/browning too quickly.
• Prepare your desired burger toppings, tomato, avocado, lettuce, etc.
• Serve these delicious plant burgers on toasted buns with desired toppings and condiments. Leftovers keep in the refrigerator for 2-3 days.
• Enjoy!