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Top Shelf: Mushroom Quinoa Burger

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Last month, I shared a recipe for my day kickstarter, The Green Flash, a metabolism-boosting shake I drink nearly every day on charter. The problem with this bad boy is that it works so well, if you don’t have a follow-up meal soon after consumption, there is a high chance of nausea.

Not eating meat on charter (unless I’m tasting) means that I turn to vegetables and grains to obtain the energy and nutrients my body requires. In doing so, I highlight these ingredients in unique ways, making the less desirable ingredients fun.

This quinoa burger has the look, taste and feel of a regular burger. The moistness achieved from the quinoa locking in the mushroom stock applies heaps of earthy sweet flavor and lends a juicy characteristic to this burger paradigm.

When my focus is not mainly on a mushroom flavor as in this dish, I use this recipe to use up leftover vegetables, grains and stocks in my galley fridges.

Feel free to change the stocks from vegetable to chicken or beef and the flour from all-purpose to gluten free to adhere to any dietary requirements. I always change up the accompaniments, from pesto to good old barbecue sauce. I ate my patties recently on a whole wheat bun with Sriracha aioli, watercress and salted cucumbers with lemon.

Makes 12 patties.

Ingredients:

  • 1 cup coconut oil
  • 1 red onion, finely diced
  • 3 cups portobello mushrooms, finely diced
  • 2 garlic cloves, crushed
  • 1 Tbsp fresh thyme leaves
  • 1 Tbsp fresh rosemary, chopped fine
  • 4 Tbsp sweet chili
  • 4 Tbsp Kecap manis
  • 4 cups chicken stock
  • 2 cups quinoa
  • 2 eggs, beaten
  • 1-2 cups all-purpose flour
  • 1.5 cups goat cheese, crumbled

In a heavy-bottomed pot, heat 4 tablespoons of the coconut oil and sauté the onions until cooked and beginning to brown.

Add the mushrooms and sauté 3-5 minutes. The mushrooms should be soft and cooked.

Add the garlic, thyme, rosemary, sweet chili, Kecap manis, salt and pepper. Mix well over a high heat for 2 minutes.

Add the chicken stock and bring to a boil. Once boiling add the quinoa, lower to simmer and cook, covered, until done, about 15 minutes. Turn out onto a baking sheet to cool.

Once cooled, mix in beaten egg, 1 cup of flour, and goat cheese until the mixture is no longer sticky, adding more flour as needed. Salt and pepper to taste.

Form the mixture into 12 patties. Place on an oiled baking sheet and place in freezer for 20 minutes.

Heat oven to 375 degrees F.

Mushroom Quinoa Burger. Photo by Mark Godbeer

Mushroom Quinoa Burger. Photo by Mark Godbeer

In a pan set on medium-high, heat 1/3 cup coconut oil. Whilst oil is heating, pull the patties from the freezer and dip each one in flour, coating evenly.

Cook four patties at a time until crispy, adding more coconut oil as needed. Place cooked patties back on the baking tray and bake for 45 minutes. Serve immediately.

If you won’t be serving or eating all the patties right away, allow to cool then individually wrap and put them back in the freezer. Reheat in a 400-degree oven for 15 minutes to have a ready-to-go healthy meal anytime.

Mark Godbeer has been a yacht chef for more than 10 years (chefmarkgodbeer.com). His recipes are designed for the owner and guests. Comments are welcome at editor@the-triton.com.

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