Easy Quinoa Burgers

 
This recipe is for an easy vegan burger that is packed with protein rich quinoa and meaty mushroom flavor. The best part of these burgers is that they do not have any strong spices or herbs which makes them perfectly customizable. Use this recipe as a base and have fun adding your favorite toppings.  

This recipe is for an easy vegan burger that is packed with protein rich quinoa and meaty mushroom flavor. The best part of these burgers is that they do not have any strong spices or herbs which makes them perfectly customizable. Use this recipe as a base and have fun adding your favorite toppings.  

 

Adapted from Bon Appetit  

| Yield: 4 servings | Time: 1 hour |

 

 
 

Preparation

Preheat oven to 350F. Prick sweet potato all over with a fork or paring knife, wrap in foil and roast directly on oven rack until tender, 30-40 minutes. Let cool, remove skin and mash flesh in a small bowl with a fork.

While sweet potato is roasting chop mushroom in a food processor until finely chopped. Set aside in a bowl. Grate zucchini on a box grater and gather in a kitchen town to absorb any excess liquid.

Mince shallot, then heat 1 tablespoon oil in a medium skillet over low. Cook shallot and red pepper flakes until shallot is soft about 2 minutes. Then add chopped mushroom and zucchini and cook until vegetables release liquid but do not brown, another 2 minutes. Season with salt and pepper, dump into a bowl and let cool.

Add breadcrumbs to bowl along with lemon, quinoa, and ¼ cup of mashed sweet potato. Taste and season. If mixture is not holding together, add more mashed sweet potato.

Divide into 4 portions and form into patties using your hands. Heat 2 tablespoons oil in a medium skillet over medium and cook 2 patties until golden, about 2 minutes per side. Repeat with remaining 2 tablespoons of oil and 2 patties.

Place patty on toasted vegan buns and top with your favorite toppings.

Ingredients

1 small sweet potato

5 tablespoons olive oil

1 portobello mushroom

½ small zucchini

1 small shallot

¼ teaspoon red pepper flakes

1 cup cooked quinoa

¾ cup dried whole wheat breadcrumbs

1 ½ teaspoons fresh lemon juice

4 vegan rolls, toasted

Guacamole, tomato, lettuce or your favorite toppings for serving