Our mushroom quinoa patties recipe makes a super savory, moist and flavorful vegetarian burger. It’s easy to make and requires very little breadcrumb binding, making this dish low on carbs.

These quinoa patties are great all on their own, but can be enjoyed between flat bread, alongside a fried egg, with barbecue sauce or on a bed of lettuce with sliced avocado. Let your imagination and your taste buds run away with you!

We prefer our mushroom quinoa patties baked, but they’re certainly delicious fresh from the frying pan. Just sprinkle with salt and pepper to taste then grab a fork and chow down!

Mushroom quinoa patties recipe

Mushroom Quinoa Patties Recipe

These mushroom quinoa patties are flavorful and moist—a great vegetarian option for burger night!

Ingredients
 

Yield: 6 -9 patties
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  • 3/4 cup uncooked quinoa
  • 1 1/2 cups water
  • 3/4 tsp salt bouillon, or vegetable bouillon
  • 2 Tbsp unsalted butter, or olive oil
  • 1/2 yellow onion, finely diced
  • 3 cloves garlic, minced
  • 8 oz cremini mushrooms, sliced, or button mushrooms
  • 2 Tbsp soy sauce
  • 1 tsp dried thyme leaves
  • 2 eggs, well beaten
  • 1/4 cup breadcrumbs
  • 1/4 cup Parmesan cheese

Instructions
 

  • Place quinoa, water and bouillon (or salt) into a medium saucepan then place over medium-high heat. Bring liquid to a boil then cover and reduce heat to low. Simmer quinoa for 18–20 minutes until tender. Remove from heat then transfer to a large mixing bowl to cool slightly. Preheat oven to 375 degrees.
  • Place sliced mushrooms onto cutting board then coarsely chop into roughly ½" pieces or smaller. Place a medium-sized skillet over medium-high heat then add butter or olive oil. Add onion and cook for about 3 minutes until translucent. Add garlic, mushrooms, soy sauce and dried thyme.
  • Cook 8–10 minutes until the residual liquid from the mushrooms has evaporated and mushrooms are beginning to brown slightly. You will be able to hear the sound in the pan change from a bubbling to a sizzle.
  • Transfer mushrooms into mixing bowl with quinoa then stir to combine. Let mixture cool slightly before adding beaten eggs, breadcrumbs and Parmesan cheese. Stir to combine then set aside. Coat a baking sheet lightly with cooking spray.
  • Form patties using about ⅓–½ cup of quinoa mixture. If mixture is too loose or not holding together, add a bit more breadcrumb (or finely grated Parmesan cheese) to bind the mixture a little better. Place patties on prepared baking sheet.
  • Bake 16–18 minutes or until firm in the center and lightly golden just around the edges. Remove from oven then turn on the broiler. Broil patties to brown them. Let rest for 5 minutes to set and enjoy!

Notes

Soy sauce adds salt and also enhances the mushroom flavor.
Calories: 190kcal, Carbohydrates: 21g, Protein: 9g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Cholesterol: 84mg, Sodium: 429mg, Potassium: 58mg, Fiber: 2g, Sugar: 1g
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Mushroom quinoa patties recipe