SKIP TO RECIPE
A great light meal and a healthy burger alternative, these rustic Mushroom Bun Burgers with Quinoa Filling serve as the perfect low carb & gluten-free variation to a traditional bread bun burger. So you can enjoy a filling and juicy burger without all the carbs.
You may be wondering, why quinoa? What makes quinoa so great is its rich abundance of health benefits. Quinoa is gluten free, high in protein, a good source of fibre and vitamin B (amongst others), and has 9 essential amino acids. All these benefits combined with an easy method of cooking (quinoa cooks just like rice), makes quinoa a great choice for my health conscious Mushroom Bun Burgers with Quinoa Filling. Quinoa is also very versatile and can be used in different types of dishes, including sweet treats like my Quinoa Choc-Nib Cookies.
Other Recipes Like This…
For more healthy burger options, check out my quick and easy Vegan Black Bean & Beetroot Burgers which can be served in bread buns, or completely bun-less, my delicious Vegan Kidney Bean, Spinach & Mushroom Burger Patties and my Tandoori Pulled Jackfruit Vegan Burger.
In one pan, sear the Portobello mushrooms (with stems removed) in olive oil and chopped garlic
Swap hobs and in a new pan for the filling, add a drop of olive oil, chopped red onions, and chopped mushroom stems (ensuring nothing goes to waste)
In the other pan, turn your mushrooms and sprinkle black sesame seeds over them. Don't overcook your portobello mushrooms or they will release too much water - cook them on high heat just to brown (2 minutes on each side)
Back to the new pan (with the filling), add baby spinach and mix. Then add your cooked quinoa and grated cheese. Mix together - the cheese helps the quinoa filling to bind
Add cayenne pepper or paprika, and mix together. Sprinkle chilli flakes to taste
Fill your mushrooms with the quinoa filling, using the mushrooms as buns to create a burger
You can add sauces to our burger: hummus goes really well or sriracha mayo
Ingredients
Directions
In one pan, sear the Portobello mushrooms (with stems removed) in olive oil and chopped garlic
Swap hobs and in a new pan for the filling, add a drop of olive oil, chopped red onions, and chopped mushroom stems (ensuring nothing goes to waste)
In the other pan, turn your mushrooms and sprinkle black sesame seeds over them. Don't overcook your portobello mushrooms or they will release too much water - cook them on high heat just to brown (2 minutes on each side)
Back to the new pan (with the filling), add baby spinach and mix. Then add your cooked quinoa and grated cheese. Mix together - the cheese helps the quinoa filling to bind
Add cayenne pepper or paprika, and mix together. Sprinkle chilli flakes to taste
Fill your mushrooms with the quinoa filling, using the mushrooms as buns to create a burger
You can add sauces to our burger: hummus goes really well or sriracha mayo
