Quinoa Mushroom Veggie Burger

It's summer, and as a vegetarian, why resort to a boxed veggie burger when you can quickly whip up this FANTASTIC burger? It's easy and delicious and has quickly become one of my  husband's favorite burgers. Here I present a classic with a twist... and it's good for you to boot!  Enjoy...

Recipe inspired by Meatless cookbook recipe, but changed a little. 





INGREDIENTS
Serves 6
2 portobello mushrooms, stemmed and cut into 1/2-inch pieces
1/4 cup olive oil, plus more for brushing
1 large shallot, finely chopped
1/4 teaspoon crushed red pepper flakes
1/2 cup finely grated Parmigiano- Reggiano cheese
2 cups cooked quinoa
Coarse salt and freshly ground pepper
2 large eggs, lightly beaten
1 1/2 cups italian seasoned breadcrumbs
1 cup spinach
1/2 english cucumber, thinly sliced
Yogurt-Garlic Sauce (recipe follows)
6 buns, split and toasted

DIRECTIONS
1. Pulse mushrooms in a food processor until finely chopped; transfer to a bowl.

2. Heat 2 tablespoons olive oil in a large pan over medium. Add shallot and red pepper flakes, and cook until softened, about 2 minutes. Add mushrooms and cook until tender, about 2 minutes. Transfer to a bowl and add cheese and quinoa; season with salt and pepper. Let cool completely, then stir in eggs and bread crumbs. Cover and refrigerate until firm, about 1 hour.

3. Heat remaining 2 tablespoons oil in a large nonstick skillet over medium. Shape mixture into six 1- inch-thick patties, pressing firmly. Cook in batches until golden brown, about 3 minutes per side. To serve, spread yogurt sauce onto buns and sandwich with patties, sprouts, and cucumber.


Yogurt-Garlic Sauce
Makes 1 cup
3/4 cup plain Greek-style yogurt (2 percent)
2 tablespoons chopped fresh flat-leaf parsley leaves
1 tablespoon capers, preferably salt-packed, rinsed, and chopped
1 small garlic clove, minced
Coarse salt and freshly ground pepper
Combine yogurt, parsley, capers, and garlic in a medium bowl. Season with salt and pepper. Cover, and refrigerate for up to 1 day.