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GRILLED QUINOA MUSHROOM BURGERS

Active Time : 55 Minutes
Total Time : 55 Minutes
Serves : 4
INGREDIENTS
  • 1 pkg (8 oz each) baby portobello mushrooms
  • 1/2 cup chopped yellow onion
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt, divided
  • 1/8 teaspoon ground black pepper
  • 2-1/4 cups cooked red quinoa
  • 3/4 cup quick-cooking rolled oats
  • 1/2 cup grated Asiago or Parmesan cheese
  • 1 tablespoon finely chopped fresh oregano
  • 1 tablespoon finely chopped fresh thyme
  • 2 eggs, beaten
  • 1 teaspoon Gulden's® Spicy Brown Mustard
  • 1 pkg (12 oz each) Alexia® Artisan Ciabatta Rolls
  • 1/3 cup plain nonfat Greek yogurt
  • 2 teaspoons lemon juice
  • 1/4 teaspoon finely chopped garlic
  • PAM® Grilling Spray
  • 8 small Boston lettuce leaves
DIRECTIONS

Preheat gas grill for medium-high heat. Meanwhile, place mushrooms and onion in food processor bowl; pulse until very finely chopped. Heat oil in large skillet over medium-high heat. Add mushroom mixture, 1/8 teaspoon salt and pepper; cook 5 to 7 minutes or until tender, stirring occasionally. Remove from heat; cool slightly.

Combine cooked quinoa, mushroom mixture, oats, cheese, oregano, thyme, eggs, mustard and 1/4 teaspoon salt in large bowl. Allow mixture to sit for 10 minutes. Meanwhile, place rolls on warming rack or over indirect heat on grill. Heat 10 minutes or to desired color and crispness (165°F). Remove from heat; set aside. Stir together yogurt, lemon juice, garlic and remaining 1/8 teaspoon salt in small bowl; set aside.

Firmly press and shape quinoa mixture into 8 patties, about 2-1/2 inches in diameter and about 1-inch thick. Spray 18x12-inch piece of heavy foil with grilling spray; place on grill grate. Add patties; grill 5 to 7 minutes on each side or until set and cooked through (160°F).

Cut rolls in half horizontally. Place lettuce and patties on bottom halves of rolls. Top each patty evenly with yogurt mixture. Close with tops of rolls. Serve immediately.