Submitted by: Christine Greeno
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Building a healthier burger, a low-calorie, low-fat vegetarian burger that is gluten free and taste amazing!
COOK - Quinoa according to package directions, omitting salt, about 14 minutes.
HEAT MIXTURE - in a large, non-stick flying pan over medium heat. Add coconut oil, then mushrooms, zucchini, carrots, shallot, and garlic. Cook until soft, about 5 minutes. Add to Quinoa. Stir in egg, coconut flour, salt, and cayenne.
HEAT the BURGER - in the same non-stick flying pan over medium with a bit of coconut oil in the pan, fry up the portobello mushroom caps. Once golden - about 5 min per side, set aside. Firmly press Quinoa mixture into a 1/2 cup measuring cup. Turn and release into pan. Gently press to shape a patty about 4 inches wide. Repeat, cooking 2 patties at a time. Cook until golden and warm through, about 4 minutes per side.
ASSEMBLE - take the portobello mushroom cap and place the Quinoa patty on top. Add pea shoots, low fat organic cheese, tomatoes, and what ever else you love to eat on a burger.
Enjoy this light, wonderful tasting, and unique spin on a burger!