Ingredients

Garnishes

1 C Quinoa

1 T Olive Oil

2 Carrots- diced small

1 Onion- diced small

4 Crimini Mushrooms- diced small

1 Garlic Clove Minced

1 tsp Champagne vinegar (or white or sherry vin work)

2 tsp Chili Powder

1/2 tsp Paprika

1/2 tsp Onion Powder

1 tsp Salt

1/2 tsp black pepper

1/2 C Bread Crumbs

2 T Potato Starch (key ingredient to the mixture binding)

1/4 C Grapeseed or Vegetable oil for frying

Directions

Rinse quinoa then add to sauce pan. Add 1 3/4 C water and a pinch of salt. Bring to simmer then cover for 15 minutes. Turn off and let sit for 5 minutes covered until water is fully absorbed . *Important that quinoa is not still wet
In a skillet over medium heat add olive oil. Add onion and carrot and cook until soft (5 minutes). Add mushrooms with a pinch of salt. Cook for 4 more minutes then add minced garlic and cook for 2 more minutes on medium low. Add vinegar, chili powder, paprika and onion powder and salt and pepper. Put half of this vegetable mixture in a food processor and blend for 30 seconds.
In large bowl, add blended vegetable mixture from food processor, the rest of the vegetable mixture in the pan, the cooked quinoa, parsley (optional) and the bread crumbs. In a small bowl add the potato starch with 1-2 T of water to create a slurry. Fold this into the main mixture. Taste and adjust seasonings.
*The mixture should be sticky when held together.
Make patties and place on a plate. Chill in fridge until ready to use
* Colder veg burgers are easier to handle in the frying pan
Heat oil to medium high in skillet and fry for 4-5 minutes on each side until brown and warmed through.

Liz’s Sauce: 1/4 C Ketchup, 1 T mayo, 1/2 tsp Worcestershire, 1/4 garlic powder, 1/2 tsp honey

Homemade Brioche Bun is a special secret ingredient that brings it all together.