I love a veggie burger. These are very healthy and full of plant based protein from the beans and quinoa. They are vegetarian, gluten free and vegan if you omit the egg. (I made these without the egg and they are lighter but tend to fall apart a little bit which is why I consider it optional.)
1/2 cup uncooked red quinoa
1 large portobello mushroom
splash of olive oil
1 red fresno chile, seeded and diced
3 cloves garlic, diced
1 large shallot, diced
1 tablespoon ginger
1 tin kidney beans, drained, rinsed
1 carrot, peeled, grated
1/2 teaspoon mustard powder
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon salt
several turns fresh black pepper
4 sprigs fresh cilantro
1 teaspoon siracha
juice of 1/2 a lime
1 egg, optional
Cook quinoa in small pot with 1 cup water. Bring to a boil, reduce heat, cover and simmer 15 minutes. Water will have evaporated and quinoa will be tender. Remove from heat and set aside.
Cut portobello into quarters and run through food processor until chopped. Set aside.
Heat a skillet with splash of olive oil to medium high heat and saute processed mushrooms, chile, garlic, shallot and ginger until tender, about 4 minutes. Transfer to large bowl.
Run kidney beans, quinoa and carrots through food processor until combined, about 30 seconds. Add to bowl with mushroom mix. Add mustard powder, coriander, cumin, salt, pepper, fresh cilantro, siracha, lime juice and egg, if using. Stir to combine.
Chill mixture in fridge 20 minutes. Remove from fridge, form into patties and cook in oiled skillet 3 minutes on each side, Serve with red onions, pickled anything, lettuce, mayo, siracha, fresh cilantro leaves, tomatoes and carrot matchsticks.