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Healthier Hamburger Option from Hoss' Loaded Burger

Posted: 11:55 AM, Jan 09, 2020
Updated: 2020-01-09 12:57:53-05

Dallas Shaw made Hoss’ Veggie Burger and talked about the restaurant’s “Jaw Dropper” Challenge. Consume a triple Jaw Dropper burger, loaded queso fries, and a milkshake in 20 minutes and win the Jaw Dropper Challenge. Anyone who completes the challenge will win a Hoss’ t-shirt and hat. The winner with the fastest time will receive a $50 gift card. Hoss’ Loaded Burgers is located at 515 Burkitt Commons Ave. Nolensville, TN 37135. For more information go to www.hossburgers.com .

Hoss Veggie Burgers (makes six 1/3lb patties)

1 cup red quinoa (dried)

2 tbsp extra virgin olive oil

1/2 tsp crushed red pepper

3 large Portabella caps (washed and cubed)

Half of a small red onion (peeled and diced)

8 oz zucchini (stem removed)

1/4 cup grated parmesan

2 tsp kosher salt

1 egg

1 3/4 cup bread crumbs (Progresso or similar)

Instructions

1. Put the quinoa in mesh strainer and rinse under water until it is clear

2. Bring 2 cups of water to boil in a medium pan, add rinsed quinoa, cover and cook for 15-20 minutes until quinoa is soft and all water is absorbed

3. Add oil to a large pot and preheat to medium heat

4. Process the mushroom cubes in a food processor until they are finely chopped

5. Add minced onion and crushed red pepper to preheated pot, cook for 3-4 minutes or until softened

6. Shred zucchini in a food processor (or with a cheese grater)

7. Place grated zucchini in a clean towel or cheese cloth and squeeze to remove as much moisture as possible

8. Add chopped mushrooms and grated zucchini to the pot, then cook, stirring occasionally for 3-4 minutes or until zucchini has softened some

9. Remove large pot from the heat and add parmesan, cooked quinoa, and salt; mix to combine

10. Let mixture cool completely then add egg (lightly beaten) and breadcrumbs; mix to combine

11. Lightly compact mixture onto a sheet tray (lined with parchment paper) and allow it to rest in the fridge for about an hour

12. Measure mixture into 1/3lb balls and flatten into burgers (using a large biscuit ring will help make the burgers round)

13. Cook the burgers immediately or freeze in an airtight container for future use