Quinoa Vegie Burger

2 cups cooked quinoa
1 tsp vegetable oil
1 cup minced white button mushrooms
1 cup coarsely grated zucchini
3/4 cup coarsely grated carrot
1/4 cup minced onion
1 clove garlic, pressed
1 egg, beaten
3 Tbsp cornstarch
1/4 tsp salt
1/4 tsp pepper

Put the cooked quinoa into a large bowl.

Heat the vegetable oil in a skillet over medium heat.
Add the mushrooms, zucchini, carrot, onion and garlic.
Cook until soft (about 5 minutes).
Add to the quinoa bowl.
Stir to mix.

Add the egg, cornstarch, salt and pepper.
Stir to mix.

Heat a bit more oil in the skillet over medium heat.

Use a 1/2 cup measuring cup to scoop up some quinoa mixture.
Press the mixture firmly into the measuring cup.

Gently dump the mixture into the skillet.

Use a spoon to flatten it into a burger shape.

Repeat until your skillet is full. (I can cook 4 burgers at a
time in my large skillet.)

Cook until the burger is lightly browned.

Carefully flip it over and cook the other side.

Cook until warmed through and brown on both sides (about 2
minutes per side).

Serve on a bun and top with relish, mustard and ketchup.

Substitutions

Instead of common white mushrooms, use any variety of edible
mushrooms.

Ideas for making this recipe your own

Tips

Cooking quinoa is easy! Bring 2 cups/500 mL water to a boil. Add
1 cup/250 mL quinoa. Stir. Cover. Reduce heat. Simmer for 15
minutes (or until all the liquid has been absorbed). Drain any
remaining water. Fluff with a fork. (This may make a bit more
than you need. Save any leftovers and add them to a stir fry
later in the week.)

There's no need to wash the skillet after cooking the vegetables
and before frying the burgers.