Quinoa Portabello Burgers
1 c. quinoa, rinsed2 c. vegetable stock1 tbsp. butter2 portabello caps, wiped and gills removed. chopped1 small yellow onion, minced2 garlic cloves, minced2 tbsp. balsamic vinegarKosher salt and black pepper1/2 tsp. dried thyme1 egg1/4 c. breadcrumbs (I used oat flour)
Four ciabatta rolls4 oz. Havarti cheese4 tomato slices1 oz. baby arugula tossed with 2 tbsp. balsamic vinaigrette Garlic aioli (or mayo mixed with 1 grated garlic clove)
Bring the vegetable stock to a boil in a small pot, add quinoa, cover and turn to simmer.Cook for 15-20 minutes, until water is absorbed and quinoa has sprouted its tail. Heat a skillet over medium, melt butter, add mushrooms, onion and garlic, saute' for 10 minutes, until vegetables begin to caramelize and moisture has cooked out.Add balsamic vinegar, turn heat off and stir to deglaze pan.Add quinoa, mushroom mixture, salt, pepper, thyme, egg and breadcrumbs to a bowl, mix well and place in the refrigerator for an hour.Heat oven to 400*Spray a cookie sheet with nonstick spray.Form burgers into 4 equal sized patties (I used a 3/4 c. measuring cup) and place on baking sheet.Bake for 20-25 minutes, until outside is brown and crisp and inside is cooked through.Place cheese over burger to melt. Place burger on a bun, top with tomato, arugula and garlic aioli
Some photos from our weekend, beautiful Crater Lake where Violet saw snow for the first time, and the Oregon Ducks game!
Stop by tomorrow for a give-away, I picked up a few things to share on our trip at a very special place!