Put the quinoa flour in a shallow bowl and season with salt and pepper.Ħ. Whisk together the eggs in a shallow bowl and season with salt and pepper. Form the burgers (using a ring mold) into 4 burgers (I got 4 burgers that were each about 4 1/8 ounces).ĥ. Heat 2 inches of oil in a medium high-sided saute pan over high heat until it registers 350 degrees F on a deep-fry thermometer.Ĥ. Cover the mixture and refrigerate until chilled, at least 2 hours.ģ. (Remember that the quinoa was seasoned with salt, the mushrooms were seasoned with salt and pepper and the egg wash and quinoa flour will be seasoned). Taste for seasoning, adding more salt and pepper if needed. Combine the mushrooms, Quinoa and Chickpea Puree in a bowl. ![]() Transfer to a baking sheet and let cool to room temperature.Ģ. Add the barbecue sauce and a splash of water and cook until the mushrooms are glazed, about 2 minutes. Stir and let sit again until mushrooms begin to brown and water begins to evaporate. Add the mushrooms and let sit for at least 3 minutes without touching. Heat 2 tablespoons of the oil in a large saute pan over high heat until it begins to shimmer. ![]() Kosher salt and freshly ground black pepperġ. 3 tablespoons canola oil, plus more for fryingġ pound cremini mushrooms, stemmed, sliced 1/4-inch thickġ/2 cup Bobby's BBQ Sauce or your favorite barbecue sauceġ cup semi-loosely packed Quinoa, recipe followsġ/2 cup semi-loosely packed Chickpea Puree, recipe followsĢ large eggs (for egg wash), seasoned with 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepperġ cup quinoa flour, seasoned with 1 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepperģ green onions (green and pale green parts), thinly sliced
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