with Creamy Ranch and Butter Lettuce Salad
- ¼ cup quinoa
- 3 oz button mushrooms
- 2 garlic cloves
- ½ tsp Mexican chile spice
- ¼ cup walnuts
- 1 tbsp cornstarch
- 2 tbsp Kite Hill vegan yogurt
- 1 tbsp ranch seasoning spice
- 1 tomato
- 2 oz radishes
- 1 head butter lettuce
- 1 whole wheat pita
- 2 oz dill pickle chips
- 2 tbsp vegetable oil*
- *Salt and pepper
- **Allergens: Tree Nuts, Wheat
- Large nonstick skillet
- Food processor
- Small saucepan
Place the quinoa and ½ cup water in a small saucepan with a pinch of salt. Bring to a boil, cover, and reduce heat to low. Simmer until all of the water is absorbed and the grains burst, about 10 to 12 minutes.
Place the button mushrooms, garlic, Mexican chile spice, and walnuts into a food processor. Pulse until the mix is well chopped, scraping down the sides with a spatula if necessary. Transfer the mixture into a large bowl.
Once the quinoa is ready, add it to the large bowl with the mushroom mixture. Add the cornstarch, a pinch of salt and pepper, and stir to combine. Divide the mixture into 2 patties and press them firmly with your hands.
Place a large nonstick skillet over medium-high heat and add 2 tbsp vegetable oil. Once hot, carefully add the patties to the skillet with a spatula. Cook, undisturbed, until the bottoms are crispy and brown, about 4 to 6 minutes. Carefully flip the burgers and cook on the second side for an additional 4 to 6 minutes.
In a small bowl, combine the Kite Hill yogurt, ranch seasoning spice, and a pinch of salt. Mix well with a fork. Slice the tomato. Slice the radishes. Separate the butter lettuce leaves and set a few aside for burger toppings. Add the rest of the lettuce to a large bowl along with the radishes. Toss the salad with 1 tbsp creamy ranch dressing and a pinch of salt and pepper.
Cut the whole wheat pita in half. To serve, place the quinoa burgers in the pitas and top with a few leaves of butter lettuce, pickles and sliced tomato. Serve with the butter lettuce salad and any remaining creamy ranch dressing.