Quinoa Veggie Burgers

Once a week I go out for a burger. I’m a carnivore to the core, and, if I don’t eat meat (medium-rare, very bloody, please) at least once every seven days, the craving begins to gnaw at my stomach and my brain, plaguing my dreams. 

With that glimpse into my penchant for red meat, you’ll wonder about my take on a veggie burger. It’s simple, and, should be used by everyone, whatever dietary creed they subscribe to: a veggie burger should have texture and heft, and not be a wad of mushy vegetables, as they so often are.

This burger combines a number of textures and flavors, with earthy, sweet, and and salty components like sweet potatoes, mushrooms, walnuts, herbs, and soy sauce. And bonus: it’s high in protein, thanks to quinoa. It’s a must-try, even for the red meat fanatics.

QUINOA, SWEET POTATO, AND WALNUT VEGGIE BURGERS
adapted from my book, The Quinoa [Keen-Wah] Cookbook Yields 4 (6 ounce patties) 

For the Veggie Burgers
2 sweet potatoes (8 to 10 ounces / 225 to 300 grams each), peeled and cut into 1 inch / 2.5 centimeter dice
Salt and freshly ground black pepper
Olive oil
8 ounces / 225 grams cremini or shiitake mushrooms, cleaned and coarsely chopped
½ cup (2 ounces / 60 grams) walnuts, coarsely chopped
2 large shallots, finely chopped
2 teaspoons soy sauce, plus more to taste
2 garlic cloves, minced
2 teaspoons sherry vinegar, plus more to taste
1 cup (6 ounces / 180 grams) Cooked Quinoa
¼ cup cilantro and flat-leaf parsley, finely chopped 

• Place sweet potatoes in a medium saucepan. Cover with cold water. Add 2 teaspoons salt and bring to a boil over high heat. Reduce heat to medium and simmer until tender, 8 to 10 minutes. Drain and weigh out 10 ounces (to yield 1 cup, mashed) and reserve.
  
•  In a large nonstick skillet, heat 2 tablespoons olive oil over medium-high heat until shimmering. Add mushroom, walnuts, shallot, and 2 teaspoons soy sauce and cook, stirring, until mushrooms are golden brown and shallot is softened, 6 to 8 minutes. Add the garlic and sherry cook 1 more minute. Remove from heat and adjust seasonings with soy sauce, vinegar, and pepper. 
  
•  Mash the sweet potato and stir in the mushroom mixture, quinoa, cilantro, and parsley. Divide the mixture into 4 portions and shape them into 5 inch / 12.5 centimeter diameter patties. Wipe out skillet and coat lightly with oil. Heat skillet over medium-high heat until oil is shimmering. Cook the patties until deep golden brown on both sides, 5 to 7 minutes per side. 
  

 Serving Suggestions

 Dijon mustard and mayonnaise
Teriyaki sauce
Barbeque Sauce
Crisp lettuces
Sprouts 

PHOTO BY ZACH DESART