Even devout meat eaters (like us) crave a veggie burger (watch the video) every now and again. In this recipe, sautéed vegetables are tossed with quinoa before getting thickened with matzo meal (a trick I stole from my grandmother’s recipe). A quick sear in the pan, and you’re left with a crisp veggie burger with a tender interior.
This recipe uses five of our favorite veggies, but feel free to switch it up and add/omit as you please. Just be aware that you’re looking for about four cups total to ensure the burger mix comes together.
Yield: 6 burgers
Prep Time: 25 minutes, plus cooling time
Cook Time: 35 minutes
Total Time: 1 hour, plus cooling time
For the Herb Mayo:
- ½ cup mayonnaise
- ¼ cup basil leaves
- ¼ cup parsley leaves
- 2 tablespoons chopped chives
- 1 tablespoon lemon juice
- Kosher salt and freshly ground black pepper, to taste
For the Veggie Burgers:
- 2 cups water
- 1 cup quinoa
- ¼ cup olive oil, divided
- 1 cup shiitake mushrooms, minced
- 1 cup broccoli florets, minced
- ½ cup fresh corn kernels
- 2 carrots, coarsely grated
- 1 yellow onion, coarsely grated
- 1 cup matzo meal
- 2 teaspoons salt
- ½ teaspoon freshly ground black pepper
- 2 eggs
- 6 seeded brioche buns, toasted
- Herb mayo
- Veggie burgers
- Heirloom tomatoes, for garnish
- Sliced avocado, for garnish
- Microgreens, for garnish
1. Make the herb mayo: In a blender, combine all the herb mayo ingredients. Blend until smooth, then transfer to a bowl.
2. Make the veggie burgers: In a 2-quart saucepan, bring the water and quinoa to a boil. Reduce the heat to a simmer and cook, covered, until the quinoa is tender and all the water is absorbed, 15 to 18 minutes. Transfer to a large bowl and let cool.
3. Meanwhile, in a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add the mushrooms, broccoli, corn, carrots and onion, and cook, stirring often, until the veggies are tender and lightly caramelized, 8 to 10 minutes. Transfer to the bowl with the quinoa and let cool.
4. Once the vegetables-and-quinoa mixture has cooled, mix in the remaining veggie burger ingredients until incorporated. Form into six 1-inch-thick patties.
5. In a large nonstick skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Working in 2 batches, cook the veggie burgers until golden brown and crisp, 3 minutes per side.
6. To assemble: Spread the herb mayo on the bottom halves of the buns. Place a veggie burger over each and layer with tomato, avocado and microgreens. Top with the remaining bun halves and serve.
If you know someone who might like this, please click “Share!