Cast Iron Pan or pan of choice
6 minutes each batch
Baby Bella Mushrooms 8 ounces sliced
Sesame Seeds 1 cup
Cooked Quinoa 1 cup
4 Scallions sliced
1 tsp. Herbamare (or sea salt, himalayan salt)
1 tsp. Braggs Amino Acids (or coconut aminos)
1 tsp. Sriracha (or red pepper flakes)
1 tbsp. olive oil for pan
In a food processor, put mushrooms, sesame seeds, scallions, herbamare, sriracha and Braggs and combine till almost smooth. Add the quinoa to combine.
Heat pan with a little olive oil on medium heat. I used an ice cream scoop to form 4 balls and put them into the pan flattening with my hand. Cook 3-4 minutes each side.
Transfer to a plate lined with a paper towel.
I served it on an Ezekiel English Muffin with a hearty mustard, roasted pepper and lettuce, with a side of dill pickle.
It was delicious!
One of my favorite all time recipes is Nourishing Meals Quinoa-Salmon Burgers (http://www.nourishingmeals.com/2010/01/quinoa-salmon-burgers-gluten-free-egg.html) However, I am challenging myself to eat Vegan for 30-days so no salmon for me!!
So I decided to tweak the recipe and try it as a vegan burger. These Mushroom Sesame Quinoa burgers stay soft on the inside so handle with care. Their flavor, to me, is reminiscent of potato pancakes that we make at holiday time. I actually ate two of them as I kept making batches. Then I ate one for dinner and another one for the heck of it . . . they're that good.
Rejuvenation And Wellness, Inc.