mushroom and quinoa burger

  • 150g button mushrooms
  • 150g firm tofu, drained 
  • 227g can water chestnuts, drained 
  • 1 tablespoon tahini 
  • 1 egg 
  • 2 cloves garlic, crushed 
  • sea salt and cracked black pepper 
  • 1½ cups (130g) quinoa flakes 
  • 2 tablespoons extra virgin olive oil 
  • 4 wholemeal rolls, halved 
  • snow pea sprouts, sliced cucumber, thinly sliced daikon radish, pickled ginger and black sesame seeds, to serve

wasabi tofu mayonnaise

  • 300g silken tofu 
  • 2 teaspoons mirin 
  • 2 teaspoons rice wine vinegar 
  • ½ teaspoon wasabi paste 
  • 1 teaspoon sea salt flakes
  1. Place the mushrooms in a food processor and pulse until coarsely chopped. Place in a large bowl. Place the tofu and water chestnuts in the food processor and pulse until finely chopped.
  2. Add the tofu mixture, tahini, egg, garlic, salt, pepper and ½ cup of the quinoa flakes to the mushroom, and mix to combine. Shape into 4 patties.
  3. Place the remaining quinoa flakes on a plate and gently press each patty in the flakes to coat. Heat the oil in a large frying pan over medium heat. Cook the patties for 3 minutes each side or until golden.
  4. To make the wasabi tofu mayonnaise, place silken tofu, mirin, rice wine vinegar, wasabi paste and sea salt flakes in a small food processor and process until smooth. Set aside.
  5. To serve, spread 2 tablespoons of the tofu mayonnaise on the base of each roll, top with a patty, sprouts, cucumber, daikon, ginger and sesame. Top with the remaining roll halves to serve. Serves 4. 
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