September 16, 2018
Dinner, Lunch, Burgers,
Beans, Black Beans, Grains, Quinoa, Vegetables, Mushrooms, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Entertaining, Weeknight Meals, Food Processor, Oven Roast, Refrigerator, Stove Top, Diabetic, Heart Healthy, High Fiber, No Eggs, Non-Dairy, Vegan more
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"From our Sunday newspaper The Sunday Times. Times are estimated and do not include 2 x 30 minutes chilling times."
Preheat the oven to 220C.
Place the onion ad garlic in a frying pan over medium heat with a drizzle of oil and cook for 5 to 10 minutes, until soft and then add the spices and cook for a further 1 minute, then set aside to cool.
Place the mushrooms in a baking tray with 1 tablespoon oil, season and roast for 10 to 15 minutes until golden and then set aside to cool.
Meanwhile place the quinoa in a pan over medium heat and cover with 250ml boiled water and return to the boil and simmer for 10 to 15 minutes and then set aside to cool.
Place all the ingredients in a food processor, discarding excess liquid from the mushrooms and mix until smooth, then cool in the fridge for 30 minutes.
Use a large spoon to scoop out the mixture and flatten it into patties of 8cm across, then return to the fridge for 30 minutes to firm up for flipping.
Place a frying pan over medium heat, drizzle with oil and cook the burgers for 5 minutes each side and serve on a bread roll with fillings of your choice.
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