Quinoa & Portobello Memphis Burgers Recipe

Name: Quinoa & Portobello Memphis Burgers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: RawSpiceBar's Memphis Dry Rib Rub; 1/2 cup uncooked quinoa, about 2 cups cooked; 1 tsp vegetable oil; 2 portobello mushrooms; 1 cup coarsely grated zucchini; 3/4 cup coarsely grated carrots; 1 small shallot, minced; 1 garlic clove, minced; 1 egg, beaten; 3 tbsp cornstarch; 1/4 tsp salt, to taste

Servings: persons

RawSpiceBar's Memphis Dry Rib Rub
1/2 cup uncooked quinoa, about 2 cups cooked
1 tsp vegetable oil
2 portobello mushrooms
1 cup coarsely grated zucchini
3/4 cup coarsely grated carrots
1 small shallot, minced
1 garlic clove, minced
1 egg, beaten
3 tbsp cornstarch
1/4 tsp salt, to taste

1
Make the patties
2
1. Cook quinoa according to package directions, omitting salt, about 14 min. Transfer to a large bowl.
3
2. Heat a large, wide non-stick frying pan over medium. Add oil, then zucchini, carrot, shallot and garlic. Cook until soft, about 5 min. Add to quinoa. Stir in egg, cornstarch, salt and 1/2 of RawSpiceBar's Memphis Dry Rub.
4
3. Heat the same non-stick frying pan over medium. Firmly press quinoa mixture into a 1/2-cup measuring cup. Turn and release into pan. Gently press to shape into a patty about 4 in. wide. Repeat, cooking 2 patties at a time. Cook until golden and warmed through, about 4 min per side.
5
Grill the portobellos
6
4. Drizzle olive oil onto both sides of the portobello mushrooms and then coat generously in the dry rub; reserve about 1/3 of the rub. Set mushrooms aside in the fridge for at least 30 minutes or until ready to grill.
7
5. Preheat the outdoor grill or grill pan to high. Grill mushrooms for about 5 minutes per side or until well-marked by the grill grates.
8
6. Layer quinoa burger on top of grilled portobellos. Top with roasted tomatoes, roasted red peppers or toppings of choice.

167

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: RawSpiceBar's Memphis Dry Rib Rub, 1/2 cup uncooked quinoa, about 2 cups cooked, 1 tsp vegetable oil, 2 portobello mushrooms, and more.

Yes, Quinoa & Portobello Memphis Burgers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quinoa & Portobello Memphis Burgers

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