This comes to us via Martha Stewart and can be found here. You know, I loved her so much more for rocking a knit poncho out of jail, and actually starting that trend. Thank you Martha.
Ingredients
2 Portobello mushrooms (8oz), stems removed, cut into 1/2-inch pieces
1 small zucchini
1/4 cup extra-virgin olive oil, plus more for brushing
1/4 cup minced shallot or 1 large shallot (they're like onions and garlic, but not)
1/4 teaspoon red-pepper flakes
1/4 cup finely grated Parmesan cheese
3/4 cup quinoa, cooked or 2 cups cooked quinoa
2 teaspoons sea salt
Freshly ground pepper
1 large egg, lightly beaten
1 1/2 cups fresh whole-wheat breadcrumbs
6 whole-wheat buns, split
Yogurt-Garlic Sauce (not tested but sounds great!) - try it, let me know how it is.
3/4 cup Greek yogurt
2 tablespoons chopped fresh flat-leaft parsley
1 tablespoon salt-packed capers, rinsed and chopped
1 small garlic clove, minced
1/2 teaspoon sea salt
Freshly ground pepper
Directions
1) Pulse mushrooms in a food processor until finely chopped, and transfer to a bowl. Shred zucchini, place on paper towels, and squeeze to remove excess moisture. Add to mushrooms.
2) Heat 2 tablespoons oil in a large pan over medium heat. Add shallot and red-pepper flakes, and cook until softened, about 2 minutes. Add mushrooms and zucchini, and cook until tender, about 2 minutes. Remove from heat, and add Parmesan, quinoa, and salt. Season with pepper. Let cool completely, then stir in egg and breadcrumbs. Cover, and refrigerate until cold and firm, about 1 hour.
3) Heat remaining 2 tablespoons oil in a large nonstick skillet over medium heat. Shape mixture into six 1/2-inch-thick patties, pressing firmly. Cook in batches until golden brown and cooked through, about 3-5 minutes per side.
Top with Yogurt-Garlic Sauce and enjoy :)
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