With sweet potato as a binder, quinoa for protein, and meaty mushrooms for depth, this veggie burger beats anything in the frozen foods aisle.
Ingredients
Serves 4 servings
Step 1
Preheat oven to 350°F. Prick sweet potato all over with a fork; rub with 1 Tbsp. oil, then season with salt and pepper. Roast directly on oven rack until tender, 30–45 minutes. Let cool. Remove and discard skin; mash flesh with a fork. Set aside.
Step 2
Remove stem from mushroom; discard. Pulse cap in a food processor until finely chopped. Coarsely grate zucchini on the large holes of a box grater; gather up in a kitchen towel and squeeze out excess liquid.
Step 3
Heat 1 Tbsp. oil in a medium skillet over low. Cook shallot and red pepper flakes, stirring often, until shallot is soft, about 2 minutes. 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. Transfer to a large bowl; mix in quinoa and season with salt and pepper. Let cool.
Step 4
Add breadcrumbs, lemon juice, and about 1/4 cup reserved mashed sweet potato to quinoa mixture and mix well. Taste and adjust seasoning with salt and pepper if needed. If mixture is too loose, add more sweet potato to bind.
Step 5
Divide mixture into 4 portions and form into patties, pressing firmly together with your hands. Heat 2 Tbsp. oil in a medium skillet over medium and cook 2 patties until golden brown, about 2 minutes per side; season with salt and pepper. Repeat with remaining 2 Tbsp. oil and 2 patties.
Step 6
Build burgers with patties, toasted English muffins, guacamole, tomato chutney, and sprouts.
Do ahead
Step 7
Patties can be made 3 days ahead. Cover and chill.
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Reviews (3)
Back to TopPretty good, but needs some tweaking. I followed the recipe to the letter (which is a rarity for me) and the resulting dish was fine, but lacked depth, flavor, and was a bit too soft in texture for my liking. The patties came together fine and I was actually worried I wouldn't have enough sweet potato to bind, but I managed to get it to work. However, even though the patties were *just* bound enough, it was still a bit on the mushier side. I think adding extra breadcrumbs like the previous reviewer did might work, but I think you'd need to add more binder of some sort as well since my mixture was barely moist enough to stick together as it was. I also seasoned with tamari instead of salt for added umami and I would recommend that. Even so, it was still a little flat in flavor so if I were to make these again, I'd probably pull out some of the quinoa and sub in more mushrooms for a meatier flavor. I served these with traditional condiments (stone ground mustard, mayo, and ketchup) as well as pickles and mixed micro-greens/sprouts on brioche buns. Not exactly in a hurry to make these again as the final payoff didn't quite justify the amount of steps and dishes dirtied, but I'm glad we tried it.
andreayung23
Northern California
11/13/2017
Made these burgers for a group of graduating high school seniors and even the meat eaters gave them a try. I doubled the bread crumbs (which I made from crusts of seedy bread), to combat their very soft texture. I fried them like I fry potato pancakes and they got nice and crisp on the outside. You can dry them a little more in the oven if you want. Served with iceberg lettuce, thinly sliced tomatoes and red onion and typical burger condiments.
karenmarriner
Walnut Creek, CA
5/29/2016
Intrigued by the recipe ingredients, I made them for the family and they were a big hit, even by the carnivores. Topped them with some fresh tomato salsa on hand, avocado, and spring mix.
annalynn
Philadelphia, PA
2/11/2016
