Directions:
- FOR THE BURGER: Pulse mushrooms in a food processor until finely chopped, and transfer to a bowl. Shred zucchni, place on paper towels, and squeeze to remove excess moisture. Add to mushrooms.
- Heat 2 tablespoons oil in a large pan over medium heat. Add shallot and red pepper flakes, and cook until softened, about 2 minutes. Add mushrooms and zucchini, and cook until tender, about 2 minutes. Remove from heat and add Parmesan, quinoa, and salt. Season with salt and pepper. Let cool completely, then stir in egg and breadcrumbs. Cover and refrigerate until cold and firm, about 1 hour.
- Heat remaining 2 tablespoons oil in a large nonstick skillet over medium heat. Shape mixture into six 1/2-inch patties, pressing firmly. Cook in batches until golden brown and cooked through, about 3 minutes per side.
- Wipe pan clean, and return to medium heat. Brush cut side of buns with oil, and heat buns, cut sides down until toasted, about 1 minute. Spread yogurt-garlic sauce on cut sides of bun halves. Divide burger, sprouts, and cucumbers among bottom halves. Sandwich with tops.
- YOGURT-GARLIC SAUCE: combine yogurt, parsley garlic, and salt in a medium bowl. Season with pepper. Cover and refrigerate for up to 1 day.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 271.97 Kcal (1139 kJ) | ||
| Calories from fat | 108.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.01g | 18% | |
|---|---|---|---|
| Cholesterol | 31.43mg | 10% | |
| Sodium | 836.83mg | 35% | |
| Potassium | 373.48mg | 8% | |
| Total Carbs | 29.34g | 10% | |
| Sugars | 2.81g | 11% | |
| Dietary Fiber | 3.8g | 15% | |
| Protein | 12.18g | 24% | |
| Vitamin C | 4.4mg | 7% | |
| Iron | 2.5mg | 14% | |
| Calcium | 166.8mg | 17% | |
| Amount Per 100 g | |||
| Calories | 184.98 Kcal (774 kJ) | ||
| Calories from fat | 73.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.17g | 18% | |
|---|---|---|---|
| Cholesterol | 21.38mg | 10% | |
| Sodium | 569.15mg | 35% | |
| Potassium | 254.02mg | 8% | |
| Total Carbs | 19.96g | 10% | |
| Sugars | 1.91g | 11% | |
| Dietary Fiber | 2.58g | 15% | |
| Protein | 8.28g | 24% | |
| Vitamin C | 3mg | 7% | |
| Iron | 1.7mg | 14% | |
| Calcium | 113.4mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Quinoa and Mushroom Veggie Burgers
Zucchini, Mixed mushrooms, Minced onion, Red pepper flakes and 8 more.. -
Mozzarella Portobellos (American Heart Association)
Portabella mushrooms, about 3 . 5 oz each, stems removed and 10 more.. -
Chipotle-glazed Vegetable Kebabs
Zucchini, trimmed , chunked and 21 more.. -
Green Beans with Toasted Walnuts and Dried-Cherry Vinaigrette
Extra-virgin olive oil, Minced shallots and 8 more.. -
Zucchini Carpaccio
Green zucchini, Yellow zucchini, Extra virgin olive oil and 5 more.. -
Rosemary Mashed Sweet Potatoes with Shallots
Extra-virgin olive oil, divided and 6 more.. -
Mahi and Mushrooms
Garlic, minced, or more to taste and 10 more..
Also Try
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
