Ingredients and Weight:
-Portobello Mushrooms, 8 large (16 oz)
-Quinoa, cooked, 1 cup
-Sweet Potato, roasted and mashed, 1 medium (12 oz)
-Onion, chopped, 1 medium (4 oz)
-Bell Pepper, chopped, 1 medium (4 oz)
-Carrots, grated, 1 medium (3 oz)
-Eggs, 2 large
-Breadcrumbs, 1/2 cup
-Garlic powder, 1 tsp
-Onion powder, 1 tsp
-Salt and pepper, to taste
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Remove the stems from the portobello mushrooms and chop them finely.
- In a large bowl, combine the chopped mushroom stems, cooked quinoa, mashed sweet potato, chopped onion, bell pepper, grated carrots, eggs, breadcrumbs, garlic powder, onion powder, salt, and pepper. Mix well until thoroughly combined.
- Shape the mixture into 8 patties.
- Heat a large skillet or griddle over medium heat. Grill or pan-fry the patties for 5-7 minutes per side, or until golden brown and cooked through.
Nutritional Information:
Calories: 180
Fat: 6g
Carbohydrates: 24g
Protein: 12g
*Fiber: 3g
Dish Characteristics:
- Savory and flavorful veggie patty
- Moist and tender texture
- Contains a variety of vegetables for added nutritional value
User Comments:
- "Absolutely delicious! The mushrooms add a unique depth of flavor."
- "Perfect for those who want a healthier burger option."
- "Great for a summer cookout or a quick weekday meal."
Special Precautions and Tips:
- For a vegan option, use flax eggs instead of regular eggs.
- If you don't have cooked quinoa, you can substitute cooked brown rice.
- To prevent the patties from sticking to the grill, lightly brush them with olive oil before grilling.
