Servings and Ingredients
|1 c. water|
|½ c. quinoa, rinsed|
|1 small russet potato (about 8 ounces), peeled and chopped into 1-inch pieces|
|1 (15 ounce) can cannellini beans, drained and rinsed|
|1 Hy-Vee large egg, beaten|
|¼ c. Hy-Vee plain bread crumbs|
|¼ c. chopped fresh parsley|
|1 tbsp. grated fresh ginger|
|1 ½ tbsp. fresh lemon juice|
|¾ tsp. Hy-Vee salt|
|¼ tsp. Hy-Vee ground black pepper|
|1 tbsp. Hy-Vee Select olive oil|
|1 ½ c. sliced baby bella mushrooms|
|½ c. chopped yellow bell pepper|
|1 clove garlic, minced|
|4 Hy-Vee Baking Stone jalapeño-cheddar focaccia demi loaves, split and toasted|
|Baby spinach leaves and avocado slices, for serving|
- Bring water to boiling in a medium saucepan. Add quinoa and potato. Return to boiling; reduce heat to medium. Simmer, covered, for 15 minutes or until water is absorbed. Let stand for 5 minutes before transferring to a large bowl.
- Preheat oven to 400 degrees. Grease a baking sheet; set aside.
- Add beans to quinoa mixture and mash using a potato masher. Stir in egg, bread crumbs, parsley, ginger, lemon juice, salt and ground pepper. Using wet hands, shape mixture into four 3/4-inch-thick patties. Place on baking sheet and bake for 20 minutes. Flip and bake for 6 minutes more or until internal temperature reaches 160 degrees.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add mushrooms, bell pepper and garlic. Sauté for 5 to 6 minutes or until tender.
- To assemble burgers, line bottom of each focaccia loaf with spinach leaves and avocado slices. Add burgers and top with sautéed mushrooms and top of each focaccia loaf.
700 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 60mg
- Sodium: 1710mg
- Total Carbohydrates: 126g
- Protein: 29g
Vitamin A 10%
Vitamin C 40%
Hy-Vee Seasons Summer 2012.