Quinoa, Mushroom & Green Veggie Burger Recipe (100% Plant-Based, Free of Dairy & Gluten)

~ Yields 8 to 10 Burgers ~

Ingredients:

• 2 cups of cooked quinoa
• 2 cups of mushrooms, finely chopped
• 2 cups of green veggies (broccoli, Brussels sprouts, spinach or other leafy greens), finely chopped
• 1/2 of a medium-sized yellow onion, diced
• 1/2 cup of cassava flour (Find it HERE – Otto’s is the brand I use.)
• 1 flax egg (1 tablespoon of ground flaxseeds + 2.5 tablespoons of water)
• 3 teaspoons of avocado oil
• Seasoning to taste: I use black pepper, garlic powder, Himalayan pink salt and Italian seasoning. You can also add fresh herbs like parsley.

NOTE: Cassava flour is a grain-free, gluten-free and nut-free flour that’s made from the yuca root.

Preparation:

1. In a small bowl, mix the ground flaxseeds (AKA flax meal) and water to make the flax egg. Set the bowl aside to allow the mixture to thicken.
2. Chop the mushrooms, green veggies and onion into small pieces.
3. Heat 1 teaspoon of avocado oil in a large skillet and add the mushrooms, veggies and seasonings. Sauté for 3-5 minutes, until everything is tender. (I prefer using a cast iron skillet – Lodge is the brand I use.)
4. In a large mixing bowl, blend the quinoa, cassava flour, flax egg and sautéed mixture from the skillet until everything is mixed well.
5. Using clean, dry hands, form 8-10 burger patties and set them on a plate or baking sheet.
6. Reheat the skillet and add 2 teaspoons of avocado oil over medium-high heat. Depending on the size of your skillet, add 2-4 burgers at a time. Cook for about 5 minutes on one side, flip, and cook another 5 minutes on the other side.
7. ENJOY!

Leftovers: Store in an airtight container in the fridge for up to 5 days.