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Monday, 29 April 2013

Mushroom Quinoa Burgers with Cilantro Tahini Sauce

This is a tasty alternative to a traditional burger, when you are wanting a lighter meal, or are entertaining vegetarian guests. I upped the nutritional punch of these by using some Arame, a sea vegetable that is rich in many minerals, including iodine, which is lacking in all of our diets. It has many other health benefits as well, and you can read more about it here.  Sea vegetables are really quite tasty, and we have been adding them to anything and everything lately. They can be found in many grocery stores and health food stores. Give them a try, I think you will love them like we do!

We served our burgers on a lettuce leaf “bun”, topped with the Tahini Cilantro Sauce that follows this recipe. My eldest teenager (who isn't fond of quinoa or mushrooms...) ate 5 of them…I think that means they were good!

Mushroom Quinoa Burgers with Cilantro Tahini Sauce

1 med onion, diced (approx 1 cup)
2 cloves garlic, diced
2 Tbsp coconut oil
1 ½ cups diced mushrooms (used 6 crimini)
½ cup diced yellow peppers
½ cup Arame, soaked in cold water for 5 minutes to soften,
1 tsp Miso Paste
2 tsp toasted sesame oil
2 cups precooked and cooled quinoa
¾ tsp Herbamare
1 egg
4 Tbsp ground Chia seeds

Preheat oven to 350F
Sauté the mushrooms, peppers and onions in the coconut oil for approx 10 minutes over medium heat, stirring occasionally, until they soften and just start to brown.
Drain your Arame, chop it up and add it to the pan. Sauté for another 3-4 minutes. Scrape into mixing bowl and set aside to cool.
In a small bowl, mix together the Miso paste and sesame oil to loosen up the Miso.
Add to the veggie mixture and stir well to incorporate. Add your pre-cooked quinoa, the Herbamare, the egg and the ground Chia powder. Mix well and let stand for 10 minutes for Chia to absorb and bind the patties.
Line a large baking pan with parchment paper.
Scoop out ¼ cup of mixture onto the parchment and shape into a patty, rounding and compressing slightly as you go. Repeat with remaining mixture, with this size it should make approx 10 patties.
Bake in preheated oven for 10 minutes, flip gently and cook for 10 minutes more.
Serve hot on a lettuce leaf bun, with avocado slices sprouts and the tahini sauce. (recipe below)

Tahini Cilantro Sauce
4 tbsp tahini
6 tbsp kefir or thin yogurt (not Greek!)
2 Tbsp chopped cilantro
Herbamare to taste

Mix all ingredients well in a small mixing bowl. Use as a sauce for burgers or as a salad dressing too!

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