I’m preparing these quinoa burgers now for tomorrow’s CBC Weekend Morning Show segment. They are coming along nicely and the Tamarack Quinoa works perfectly with this recipe. http://www.tamarackfarms.ca/
Quinoa Sweet Potato Veggie Burgers (adapted from Bonappetit, January 2016)
1 small sweet potato
6 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1 portobello mushroom (or 5-8 crimini mushrooms)
½ small zucchini
1 small shallot, finely chopped
¼ teaspoon crushed red pepper flakes
1 cup cooked quinoa (from about ½ uncooked) (Tamarack Farms available at St. Norbert’s Farmer's Market and Downtown Hydro Market)
¾ cup dried breadcrumbs (panko)
1½ teaspoons fresh lemon juice
4 Pretzel or Sourdough Brioche (Available at Old Church Bakery at St. Norbert’s Farmer’s Market
Guacamole, tomato chutney, sprouts, etc.
Wash and prick sweet potatoes all over with a fork and place on a paper towel in the microwave for 3-5 minutes, until soft, depending on the microwave. Fastest and easiest method and won’t heat up your kitchen with the oven.
Remove the skin from the sweet potato and mash the flesh with a fork. Set aside.
Grate zucchini and mushrooms. Heat a small skillet with olive oil and cook shallot with pepper flakes until translucent. Add zucchini and mushrooms and cook until moisture has been released. Transfer to a bowl with cooked quinoa (1 1/2 cups water : 1 cup quinoa, boil, stir and simmer for 15 minutes). Season and mix with salt and pepper. Let cool.
Add breadcrumbs (panko), lemon juice and about 1/4 cup of mashed sweet potato, adding more as a binder as needed.
Divide mixture into 4 portions and form into patties. Heat 2 tbs oil in a medium skillet on medium heat and cook 2 patties at a time, until golden brown.
Serve burgers with Old Church Bakery pretzel buns or Sourdough Brioche with your favourite toppings, guacamole, tomato chutney, etc.