Mindful Sodexo 
A chargrilled mushroom quinoa burger, crisp lettuce, tomato, roasted onion, and tangy sauce on a toasted whole grain roll
Nutrition Facts:
Calories: 470, Carbs: 85 g , Protein: 18 g, Fat: 9 g , Sat. Fat: 0.5 g , Sodium: 790 mg , Fiber: 16 g
Prep Time: 20 to 30 minutes Cook time: 30 to 40 minutes, including time for roasting onions Yield: 4 servings; 1 burger with 4 ounces of potato wedges per serving Difficulty level: Intermediate
Savory Mushroom Quinoa Burger
Ingredients
Prepare
Savory Mushroom Quinoa Burger
- 4 (4-ounce) Actual mushroom & quinoa patties
- 4 (2-ounce) whole grain hamburger buns, toasted
- 4 ounces (about 1/2 cup) Roasted Onions
- 2 cups baby arugula
- 4 thick slices ripe tomato
- 1/2 cup Yogurt Special Sauce
- 1 pound Roasted Lemon Parsley Potato Wedges
- 1. Heat a griddle or skillet over medium heat. Sear the patties for 5 minutes on each side or until they are well-browned and heated through to a minimum internal temperature of 140 degrees Fahrenheit.
- 2. Place a cooked burger patty on the heel of each toasted bun.
- 3. Top the patties with the following in order: - 2 to 3 tablespoons roasted onions - 1/2 cup arugula - 1 slice tomato.
- 4. Spread 2 tablespoons of sauce on the top of the bun. Close the sandwich and enjoy immediately with 4 ounces of potato wedges!
Roasted Onions
- 1 small onion (about 6 ounces), sliced thin
- 2 teaspoons canola oil
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1. Preheat the oven to 400 degrees Fahrenheit. Toss the onions with oil, salt, and pepper.
- 2. Spread the onions in a thin layer on a baking sheet and roast for 15 to 20 minutes, or until they are well-browned and soft. Remove the onions from the oven and keep warm until ready to use.
Yogurt Special Sauce
- 1/4 cup nonfat plain Greek yogurt
- 2 tablespoons ketchup
- 2 tablespoons yellow mustard
- 2 tablespoons pickle juice
- 2 tablespoons dill pickle relish
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon paprika
- 1. In a mixing bowl, combine all ingredients. Mix well. Cover and refrigerate until ready to use. You can prepare this up to 2 days ahead!
Roasted Lemon Parsley Potato Wedges
- 1 1/2 pounds medium Idaho (russet) potatoes, cut into 8 wedges each
- 2 teaspoons Italian seasoning
- 1 lemon, zested
- 2 teaspoons chopped Italian parsley
- 1. Preheat the oven to 450 degrees Fahrenheit. Partially cook the potato wedges in a steamer for 5 to 8 minutes or until they are almost tender and cooked most of the way. Or place the potatoes on a microwave-safe dish and cover them. Use the “potato” setting or cook on high for 4 to 5 minutes, until they’re almost tender. Microwaves can vary in power, so keep an eye on them.
- 2. Spray the potatoes with vegetable oil spray. Lightly toss the potatoes with salt-free Italian blend seasoning.
- 3. Spray a baking sheet with vegetable oil spray. Spread the potatoes on the baking sheet in a single layer.
- 4. Bake the potatoes for 10 to 15 minutes at 450 degrees Fahrenheit or until they are lightly golden brown and reach a minimum internal temperature of 140°F.
- 5. Remove the potato wedges from the oven and sprinkle them with chopped parsley and lemon zest. Keep them warm until you are ready to enjoy them!
Chef Tips:
- Want to save time later? Roast 2 to 3 pounds of onions at a time, let them cool, and store them in a covered container in the refrigerator. They’ll keep for up to 3 days—perfect for quick meals during the week!
- Using Actual Burgers? They’re a tasty plant-based patty. If you can’t find them near you, just swap in your favorite veggie burger instead!
