Burger Lounge makes THEE BEST veggie burger I’ve ever had, because it’s not vegetables trying to be meat, it’s vegetables being glorious, delicious vegetables. I’ve never been to a burger place where I actually *prefer their veggie burger over any of their meat options, but Burger Lounge is that place.
Fair warning – the recipe is sort of experimental and my first attempt at recreating the Burger Lounge Quinoa Burger. On a scale of “Zero to Burger Lounge”, I’d say this is a solid 6. The patty itself is pretty fragile, and started to fall apart a little when I flipped it in the pan. For my next attempt at this recipe, I’ll probably add another egg and maybe a bit more panko to help bind it all together better. Other than that, the flavor and texture is almost (alllllmoooosssstttt) there!
More fair warning – there’s a lot of blending / food processing / pureeing of vegetables required for this recipe. If you don’t have a food processor or a blender, your arms may become quite sore from hand shredding, chopping and mashing everything that goes into this.
As far as shortcuts, there aren’t too many you can take here, other than buying already cooked brown rice and quinoa. I opted to cook my quinoa in the rice cooker (1/2 cup quinoa, 1 cup of water) and use microwaveable brown rice.
Quinoa Veggie Burger
makes 10-12 patties
1 lb crimini mushrooms
1/4 cup olive oil, plus more for sautéing
2 medium zucchini, shredded fine and squeezed dry
1 medium carrot, shredded fine
1 cup corn (thawed if using frozen)
1 cup of garbanzo beans, drained and rinsed
1 chipotle chili in sauce
1 cup cooked quinoa
1 cup cooked brown rice
1 small onion, finely chopped
2 stalks green onion, chopped
3 cloves garlic, minced
1/2 cup monterey jack cheese, shredded (or cheese of your choice)
1 cup panko bread crumbs
freshly ground pepper
Preheat oven to 350F.
Clean mushrooms and remove any hard stems. Slice and toss with 1 tsp salt, freshly ground pepper and olive oil. Roast at 350F for 20-25 minutes. Let cool slightly. In a blender or food processor, puree until the mushrooms are finely minced (this doesn’t need to be pureed to the point where it looks like a paste). Set aside.
In a blender or food processor, puree the garbanzo beans, corn and one chipotle chili. Set aside.
Finely shred the carrot and zucchini. For both, I ran the veggies through my food processor shredder, then added them back into the food processor with the chopping blade and pulsed 3-4 times for a finer texture. It’s a totally optional step. For the zucchini, set in a colander to drain, then use your hands to squeeze out any additional liquid.
In a large bowl, combine carrots, drained zucchini, onion, garlic, and green onion. Stir to combine. Add in mushroom puree, garbanzo bean + corn puree and stir to combine thoroughly. Add in quinoa, brown rice and cheese, and stir to combine. Stir in egg, then and panko. Stir to combine.
Add in salt and pepper to taste (start with 1 tsp of salt and 1 tsp of pepper). Form a small patty and saute with a little olive oil. Taste it. Is it good? Need more salt? More pepper? More spice? Adjust your seasonings now before you form the patties.
Once the seasonings are correct, form into 4-5oz patties by first forming a ball, then using your opposite hand to gently pat the ball into a patty. These patties are pretty delicate and fall-apart-y, so be gentle and take care to press together any “cracks” that form along the edges of the patty while you’re forming it. Chill for at least 30 minutes so the veggie patties set.
In a large non-stick skillet on medium-high heat, saute the patties in a little olive oil. Let the pan come up to temperature before adding the patties – this ensures a nice sear and a good brown crust. Once in the pan, leave the veggie patty undisturbed for about 5 minutes to get that caramelized crunchy crust. Check for brown-ness after 5 minutes then flip (gently and carefully!) and brown the other side an additional 4-5 minutes.
I like to serve these with spinach, avocado and some chipotle mayonnaise (1 diced chipotle pepper mixed with ~1/4 cup of mayo, salt, pepper and a squeeze of lime juice).