Quinoa, Shiitake and Nut Veggie Burger: Seasonal Chef Recipe


Thyme is an earthy herb that pairs beautifully with shiitake mushrooms. Add quinoa and nuts and you have a veggie burger that is a real hit! The best part: this burger is not only vegetarian, but vegan as well.  Click this link: to  read about the herb thyme and see my story about making this delicious burger.

Quinoa, Shiitake and Nut Veggie Burger

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: Makes 4 servings

This delicious and healthy burger is made with quinoa, mushrooms nuts and the earthy herb thyme. Perfect to make ahead and rewarm in the microwave.


  • 2 cups cooked quinoa, cooled
  • 1 tablespoon chia seeds
  • 6 oz shiitake mushrooms, stems removed and roughly chopped
  • 3 garlic cloves, roughly chopped
  • Light olive oil
  • Kosher salt
  • Ground black pepper
  • 1/2 cup unsalted mixed nuts, almond, walnut, pecan and or hazelnut
  • 1 tablespoon of thyme, finely minced, plus more for the hummus spread
  • 1/4 cup chives, thinly sliced, plus more for the hummus spread
  • 1/2 cup hummus


  1. Cook your favorite brand of quinoa according to the package instructions. Drain in a fine mesh sieve for a few minutes to cool then set aside in a large bowl.
  2. Place 1 tablespoon of chia seeds in a small bowl with 3 tablespoons of water and set aside. The chia will thicken like gelatin. Just before using stir it a little to loosen it up.
  3. Pulse the mushroom caps and garlic in the bowl of a food processor until minced, taking care to not over-process to the point that they are mushy. It should have the texture of bulgar wheat. You should have about 1 1/4 cups.
  4. Place the mushroom-garlic mix in a small sauté pan with 2 tablespoons of olive oil, 1/2 teaspoon each of salt and pepper. Cook until the mushrooms take on a little color and become golden brown. Remove from heat and allow to cool slightly.
  5. While the mushrooms are cooking pulse the nuts until the are broken up and also resemble the texture of bulgar wheat, taking care to not puree them to a paste.
  6. Add the nuts and thyme to the mushroom mix and combine thoroughly. You should end up with about 1 1/2 cups.
  7. Add the mushroom-nut mix, the chia seed mix and the quinoa together. The chia mix will be dense at this point, almost like jello, so be sure you combine it thoroughly throughout the quinoa and mushroom. That is your binder.
  8. Form into patties and place them on a small platter and in the 'fridge for about 5-10 minutes. This will allow them to set up.
  9. In a separate bowl combine the hummus with 1 teaspoon each of minced thyme and chives.
  10. Drizzle a non-stick skillet with a little olive oil. Heat until the oil is shimmering. Fry the patties until they become golden, about 3-4 minutes, and then carefully flip and fry on the other side.
  11. Remove from pan and cool slightly. Serve on your favorite bun with lettuce and the herbed hummus.
  12. Patties can be made ahead and rewarmed in the microwave for 30 seconds.


Cook time includes preparing the quinoa and allowing the patties to set up in the 'fridge.



About Author

Seasonal Chef blogger Maria Reina comes to the world of food as a third career, spending a great portion of her adult life in the field of Human Resources. With her private company Bella Cucina Maria she is a personal chef, caterer and recreational cooking class teacher in Westchester. She's an avid food television watcher and cookbook collector, always looking for a new take on a traditional dish. In her free time she loves hanging out at local farmer's markets, chatting it up with the farmers and doing cooking demos with their seasonal ingredients. In addition to her blog, which is loaded with easy recipes, you can follow her on Facebook (Bella Cucina Maria), Twitter (Bellacucinam), Instagram (Bellacucinam) and Pinterest (Bellacucinam).

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