Quinoa & Portobello Memphis Burgers

1. 1

   Make the patties

2. 2

   1. Cook quinoa according to package directions, omitting salt, about 14 min. Transfer to a large bowl.

3. 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. 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. 5

   Grill the portobellos

6. 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. 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. 8

   6. Layer quinoa burger on top of grilled portobellos. Top with roasted tomatoes, roasted red peppers or toppings of choice.

* Per serving · 4 servings · Values may vary.