Ready in 1 hour
Medium Portobello Mushroom caps 4
Pecan Nuts, chopped. ½ cup
Garlic cloves. 1.
Vegetable Oil. 2 tbsp.
Red Onion, diced ¼ cup
Spring Onions, chopped 3
Rice Wine Vinegar. 2 tbsp.
Cooked Quinoa 1 cup
Corn flour ½ cup
Burger Buns of choice
Mung Bean sprouts
Pre-heat the oven to 180°C
Take the mushroom caps, remove the gills and mince.
In a shallow baking dish, toss the mushrooms, pecan nuts, garlic, 1 tbsp. oil, ¾ tsp salt and ¼ tsp pepper, spread in an even layer and bake for 20 minutes or until the mushrooms are tender. Set aside to cool.
Place the mushroom mixture, red onion, green onion and vinegar in the bowl of a food processor and pulse until mostly smooth.
Transfer the mixture to a large mixing bowl and stir in the cooked quinoa and corn flour and mix well. Cover the bowl with plastic cling film and refrigerate for 2 hours.
Line a baking sheet with aluminium foil. Divide the mixture into 5 and shape into patties.
Heat the remaining oil in a heavy based skillet over medium heat.
In two batches, cook the patties 5 minutes or until well browned, turning over once.
Transfer the seared patties to prepared baking sheet and bake for 10 minutes.
Serve the burgers of choice of burger buns and garnish with sliced tomatoes, Lettuce and sprouts.
Image: Great British Chefs