Quinoa Mushroom Burger

Irene Rutigliano
Portobello Mushroom Burger
Serves Makes 4 burgers
Print recipe
  • Prep time 15 mins
  • Cook time 20 mins
  • Ready time 35 mins

A nutritious and delicious meat-free burger recipe from MFMer Irene Rutigliano.

1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 2.33 out of 5)


  • 20 finely minced mushrooms (use food processor and stop before they turn into a paste)
  • ½ cup cooked cooled quinoa
  • ⅓ cup finely chopped onion
  • 2 finely chopped garlic cloves
  • ½ teaspoon soy sauce
  • ½ tablespoon vegetarian Worcester sauce
  • 1 egg
  • salt and freshly ground black pepper
  • seasonings of choice
  • ¼ cup shredded Vegetarian Parmesan
  • ½ tablespoon smoked paprika
  • breadcrumbs (I use Progreso Italian)


Sauté the onion and garlic in oil olive till translucent then add the mushrooms. Stir well to coat and sauté till the mushrooms are brown, cooked down and all the liquid is absorbed. Half way through cooking add soy sauce, vegetarian Worcester sauce and seasonings.

Remove from the heat and allow to cool.

Add the remaining ingredients, using enough quinoa to be a ratio of approx. one third mushrooms and using just enough bread crumbs to make mixture stick together but not be too dry. Form patties about half an inch thick. Make about 4. Chill.

To cook, sauté in a little olive oil till browned on both sides, about 3 or 4 minutes per side. Transfer to cookie sheet and bake in 180°C/350°F/gas mark 4 oven for 10 minutes.


Additional notes

“My goal was to make a veggie burger that had great texture and taste. I think I succeeded.

Don’t rush the mushrooms, make sure all the moisture has cooked away. Enjoy! I would love to know if you tried them and what you thought!”