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)
� small zucchini
1 small shallot, finely chopped
� teaspoon crushed red pepper flakes
1 cup cooked quinoa (from about � uncooked) (Tamarack Farms available at St. Norbert�s Farmer's Market and Downtown Hydro Market)
� cup dried breadcrumbs (panko)
1� 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.