The recipe for this veggie burger came about by accident. I was told about these fabulous store bought quinoa burgers, so I had to check it out for myself. When I see an ingredient listing on a package and half of what’s listed I can’t pronounce or recognize as food, well it’s not a good sign and certainly not going into my shopping cart!

Instead I bought some portobello mushrooms, some zucchini and tried to create my own. And I did!! Grated zucchini and mushrooms tend to have a lot of moisture and the addition of mashed sweet potato and panko crumbs are great binders. Add more if need be!

Although not everyone in my house appreciates veggie burgers, my daughter Tamara does and these were delicious topped with a slice of Swiss cheese and home-made guacamole! On a side note, if you like black beans, I posted a fabulous recipe last year on my site for a Black Bean and Quinoa Veggie Burger!

I’d love to hear from you! Have you ever made veggie burgers with quinoa?
Please feel free to share your ideas and tips in the comments below:)

Quinoa Veggie Burger

Makes 6 burgers
Ingredients:
• 1 small sweet potato
• 1-2 tbs. olive oil, divided
• 1 garlic clove, minced
• 1/2 small Vidalia onion, finely chopped
• 1/4 tsp. dried chili blend spice
• 1 portobella mushroom, stem removed and finely chopped
• 1 medium zucchini, grated and excess liquid squeezed out with paper towels
• 1 cup cooked quinoa
• 1/2-3/4 cup panko crumbs
• Salt and pepper, to taste

Optional Toppings:
• Cheese slices
• Guacamole
• Sprouts
• Lettuce

Directions:
Preheat over to 350°F (toaster oven works too!) Make sure to put aluminum foil underneath the rack to catch the drippings from the potato as it cooks. Prick the sweet potato with a fork and roast directly on the rack for 45 minutes, until tender. When room temperature, remove the skin and mash the potato with a fork, set aside.

Heat 1/2 tbs. of olive oil in a medium skillet over low heat. Cook the chopped Vidalia onion with the minced garlic and chili blend. Stir until the onion is soft, about 2-3 minutes. Add the mushrooms and zucchini to the mixture and stir for about 4-5 minutes until the vegetables have softened. Transfer the vegetable mixture to a large bowl and let cool. Add the cooked quinoa, 1/2 cup of the reserved mashed sweet potato and 1/2 cup panko crumbs to the vegetable mixture. Mix well, season with salt and pepper and if the mixture is a little loose, add 1/4 cup more of the panko crumbs and a bit more of the sweet potato.

Divide mixture into 6 portions and roll into 6 equal balls. You can cover with plastic wrap and refrigerate until ready to use.

To cook: Heat 1/2 tbs. of olive oil in a large skillet over medium heat and place a few rolled quinoa burgers in the pan. Flatten with your fingers and cook until golden brown, about 4 minutes per side. Repeat with the remaining burgers, and add more olive oil if necessary.

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