Stellar Quinoa Burger
Serves: 4
Santos Walker
1 January 1970
Based on User reviews:
53
Spice
46
Sweetness
50
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 small
Sweet Potato6 tbsps
Olive Oil (divided)1 small
Zucchini1 small
Shallot (finely chopped)1 tsps
Crushed Red Pepper Flakes3 cup
Breadcrumbs (dried)1.5 tsps
Lemon Juice (fresh)Directions:
1
Preheat oven to 350°F
2
Prick sweet potato all over with a fork; rub with 1 Tbsp
3
Oil, then season with salt and pepper
4
Roast directly on oven rack until tender, 30–45 minutes
5
Let cool
6
Remove and discard skin; mash flesh with a fork
7
Set aside
8
Remove stem from mushroom; discard
9
Pulse cap in a food processor until finely chopped
10
Coarsely grate zucchini on the large holes of a box grater; gather up in a kitchen towel and squeeze out excess liquid
11
Heat 1 Tbsp
12
Oil in a medium skillet over low
13
Cook shallot and red pepper flakes, stirring often, until shallot is soft, about 2 minutes
14
Add mushroom and zucchini and cook, stirring occasionally, until vegetables begin to release their liquid but have not taken on any color, about 2 minutes
15
Transfer to a large bowl; mix in quinoa and season with salt and pepper
16
Let cool
17
Add breadcrumbs, lemon juice, and about 1/4 cup reserved mashed sweet potato to quinoa mixture and mix well
18
Taste and adjust seasoning with salt and pepper if needed
19
If mixture is too loose, add more sweet potato to bind
20
Divide mixture into 4 portions and form into patties, pressing firmly together with your hands
21
Heat 2 Tbsp
22
Oil in a medium skillet over medium and cook 2 patties until golden brown, about 2 minutes per side; season with salt and pepper
23
Repeat with remaining 2 Tbsp
24
Oil and 2 patties
25
Build burgers with patties, toasted English muffins, guacamole, tomato chutney, and sprouts
26
Preheat oven to 350°F
27
Prick sweet potato all over with a fork; rub with 1 Tbsp
28
Oil, then season with salt and pepper
29
Roast directly on oven rack until tender, 30–45 minutes
30
Let cool
31
Remove and discard skin; mash flesh with a fork
32
Set aside
33
Remove stem from mushroom; discard
34
Pulse cap in a food processor until finely chopped
35
Coarsely grate zucchini on the large holes of a box grater; gather up in a kitchen towel and squeeze out excess liquid
36
Heat 1 Tbsp
37
Oil in a medium skillet over low
38
Cook shallot and red pepper flakes, stirring often, until shallot is soft, about 2 minutes
39
Add mushroom and zucchini and cook, stirring occasionally, until vegetables begin to release their liquid but have not taken on any color, about 2 minutes
40
Transfer to a large bowl; mix in quinoa and season with salt and pepper
41
Let cool
42
Add breadcrumbs, lemon juice, and about 1/4 cup reserved mashed sweet potato to quinoa mixture and mix well
43
Taste and adjust seasoning with salt and pepper if needed
44
If mixture is too loose, add more sweet potato to bind
45
Divide mixture into 4 portions and form into patties, pressing firmly together with your hands
46
Heat 2 Tbsp
47
Oil in a medium skillet over medium and cook 2 patties until golden brown, about 2 minutes per side; season with salt and pepper
48
Repeat with remaining 2 Tbsp
49
Oil and 2 patties
50
Build burgers with patties, toasted English muffins, guacamole, tomato chutney, and sprouts
51
Do ahead Patties can be made 3 days ahead
52
Cover and chill
53
Patties can be made 3 days ahead
54
Cover and chill