Quinoa Nut-Burgers

Ingredients -- Vegan (until you put mayo & cheese on it)

Inspired by Quinoa veggie burgers at Santa Fe's "Cowgirl" restaurant.

4 medium Portobello mushroom Caps (about 1 lb), stalks removed, coarsely chopped
1/2 cup Walnuts, coarsely chopped; also try adding pecans, chickpeas
1 clove Garlic
2 Tbsp avocado oil
1/4 cup chopped Red Onion
3 green Onions, chopped
2 tsp. rice wine vinegar
1 cup cooked Quinoa
pinch of Kosher salt
scant pinch of Xanthan Gum
1/2 cup Cornstarch (not keto) or Arrowroot (more keto)

-- For optional Rosemary Mayo:

1/2 cup Mayonnaise (or vegan substitute)
1 tsp. finely chopped fresh Rosemary
1 tsp. Lemon juice
pinch of salt

In a 3-quart, shallow baking dish -- toss mushrooms with walnuts, garlic, 1 tablespoon oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper; spread in an even layer. Bake 20 minutes or until mushrooms are tender. Set aside to cool. Turn oven off.

In a food processor, pulse mushroom mixture, red onion, green onions, quinoa, and vinegar until mostly smooth, scraping side of bowl if necessary. Transfer mixture to a large bowl and stir in Xanthan gum & cornstarch/arrowroot until well-blended. Cover bowl with plastic wrap and refrigerate 2 hours.

Preheat oven to 375 degrees F.

Line a baking sheet with foil. Form mixture into 5 patties (about 1/2" thick and 3" wide).

In a 12" nonstick skillet, heat remaining 1 tablespoon oil on medium. In 2 batches, fry the patties 5 minutes or until well-browned, turning over once.

Transfer seared patties to prepared baking sheet. Bake 10 minutes more, or until hot in the centers.

Recommend a rosemary mayo: combine mayonnaise, rosemary, lemon juice, and a pinch of salt.

Serve burgers on buns with rosemary mayo, garnished with sprouts, lettuce, and tomato. Top with cheese if non-vegan (or use vegan substitute cheese).