5 Servings 30 min Cook
5 Medium Mushrooms
10 Tbsp Walnuts
1 Clove Garlic
2 Tbsp Canola Oil
3 Stalk Onions
2 Tsp Rice Wine Vinegar
5 Tbsp Quinoa
5 Tbsp Cornstarch
5 Roll Hamburger Bun
5 Tbsp Alfalfa Sprouts
5 Leaf, medium Lettuce
1 Medium whole (2-3/5" dia) Tomatoes
5 Tbsp Mayonnaise-Like Dressing
1 Tsp Rosemary
1 Tsp Lemon Juice
1 Dash Salt
Preheat oven to 375 degrees F.
In 3-quart, shallow baking dish, combine and toss mushrooms with walnuts, garlic, 1 tablespoon oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper; spread in even layer.
Bake 20 minutes or until mushrooms are tender.
Turn off the oven, remove the mushrooms and set aside to cool.
In food processor, pulse mushroom mixture, red onion, green onions, and vinegar until mostly smooth, scraping side of bowl
if necessary.
.
Cover bowl with plastic wrap and refrigerate 20 minutes, 2 hours if you have the time.
Transfer mixture to a large bowl and stir in quinoa and cornstarch until well-blended.
Preheat oven to 375 degrees F.
Line baking sheet with foil.
Form mixture into 5 patties (about 1/2" thick and 3" wide).
In a 12" nonstick skillet, heat remaining 1 tablespoon oil
on medium.
In 2 batches, cook patties 5 minutes or until well-browned,turning over once.
Transfer seared patties to prepared baking sheet.
Bake 10 minutes or until hot in centers.
Meanwhile, combine mayonnaise, rosemary, lemon juice, and a pinch of salt.
Keeps up to 5 days, refrigerated.
Serve burgers on buns with Rosemary Mayo, garnished with sprouts, lettuce, and tomato.
