Quinoa Burger
(Image via Alex Lau | Bon Appetit)


  • 1

    Sweet Potatoroasted

  • 6tbsps

    Extra-Virgin Olive Oildivided

  • Saltto taste

  • Pepperto taste

  • 1

    Portobello Mushroom Cappulsed

  • 1/2


  • 1

    Shallotfinely chopped

  • 1/4tsp

    Red Pepper Flakescrushed

  • 1cup


  • 3/4cup


  • 1 1/2tsps

    Lemon Juice

  • 4

    English Muffinssplit and toasted

  • Guacamolefor serving (optional)

  • Tomato Chutneyfor serving (optional)

  • Sproutsfor serving (optional)
  1. Preheat oven to 350 degrees Fahrenheit. Prick sweet potato all over with a fork, rub with one tablespoon olive oil, and season with salt and pepper. Cook sweet potato for 30 to 45 minutes, or until tender. Cool. Remove and discard skin. Mash sweet potato with a fork and set aside.
  2. Remove stem from Portobello mushroom. Pulse the mushroom cap in a blender or food processor. Meanwhile, coarsely grate zucchini on the large holes of a grater. Gather up grated zucchini in a paper towel and squeeze out any excess liquid.
  3. Heat one tablespoon oil in a skillet over low heat. Add shallot and red pepper flakes and cook for two minutes, stirring often. Add mushroom and zucchini. Cook for about two minutes, or until vegetables begin to release their liquid. Transfer mixture to a large bowl. Mix in quinoa and season with salt and pepper.
  4. Add breadcrumbs, lemon juice and ΒΌ cup reserved mashed sweet potato to quinoa mixture. Mix well. If mixture is too loose, add more sweet potato to bind.
  5. Divide mixture into four portions and form into patties. Heat two tablespoons olive oil in a medium skillet and cook patties until golden brown, about two to three minutes per side.
  6. Build burgers on toasted English muffins (or rolls).