These mushroom-beet-quinoa veggie burgers are the healthy hit your next cookout needs


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Photo: Jodi Moreno

Sure, fall vibes are totally seeping into these final weeks of summer, but don’t be fooled by the unseasonably early return of PSLs at Starbucks next week: There’s still plenty of time to get your warm-weather, mood-boosting grill on. And the next time you’re scanning through recipes, trying to find the most nutritious veggie burger to gobble up, look no further: This one will stop you in your tracks.

Jodi Moreno, natural foods chef and author of More with Less: Whole Food Cooking Made Irresistibly Simple, recently took over Well+Good’s Instagram Stories and shared a recipe that’s bound to make your mouth water. Especially because despite sneaking in some of the most impressive superfoods—including mushrooms, beets, and quinoa—the finished product still offers that great, comforting burger taste and texture. “These flavorful burgers are my weeknight go-to. The beet and mushroom combination packs in so much ‘meatiness,’ which is exactly how I want my veggie burgers to be,” she writes in her book.

“These flavorful burgers are my weeknight go-to. The beet and mushroom combination packs in so much ‘meatiness,’ which is exactly how I want my veggie burgers to be.” —Jodi Moreno

Beyond tasting great, the all-star veggie burgers are also easy to make: “All you have to do is chop the veggies, add them to a food processor, and form the mixture into veggie patties,” Moreno explains. To get started on whipping them up for yourself, first put a handful of ingredients in your food processor and pulse until everything is chopped: 1 cup cooked and cooled quinoa, 2 small scrubbed and cubed beets (about 1 cup), 2 cups roughly chopped shiitake mushrooms, 3 chopped scallions (white and light green parts only), 1 minced large clove garlic, ½ teaspoon sea salt, and some freshly ground black pepper.

Once everything looks uniform with no chunks, Moreno says to add in ⅓ cup rolled oats and pulse again. Next, add in ⅓ cup sunflower seeds and pulse a couple more times before transferring everything to a bowl. To help the mixture stick together, stir in two lightly-beaten eggs and place the bowl in the fridge for at least 30 minutes.

After the time is up, form the pretty, hot-pink mixture into patties and cook ’em up until they’re brown—about five minutes on each side over medium heat. Then serve them in a bun or, for keto-diet compliance, a lettuce wrap.

This surprising burger topping will add tasty sweetness—and vitamins!—to your next cookout. Or find out the Shake Shack hack that can make your burger keto-friendly.

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