These quinoa burgers are so flavorful and nutritious and packed full of protein, but the protein the quinoa supplies is complete protein, meaning that it includes ALL NINE ESSENTIAL AMINO ACIDS! I know, all caps sounds like I’m yelling but that is exciting news! I can’t be the only one excited about that…can I? These burgers also include sweet potato, mushrooms, and zucchini…lots more nutrients right there. So guest what, eating these burgers means you’ll be eating to nourish…and that’s ALWAYS a good thing!
Okay, let’s get you cooking.
- 1 sweet potato
- 4 tablespoons olive oil, separated
- 1/4 cup quinoa
- 1/2 cup water
- 1 shallot, finely chopped
- 1 cup of crimini mushrooms finely chopped (or whatever kind of mushrooms you prefer)
- 1/2 zucchini, grated, then wrapped up in towel and liquid squeezed out until very dry
- 3/4 cup panko breadcrumbs
- 1 1/2 teaspoons fresh lemon juice
- salt and pepper to taste
- Romaine lettuce leaves
- Preheat oven to 350 degrees. Prick the sweet potato with a fork all around and then run 1 tablespoon of oil all over it. Roast in oven on a piece of foil for about 40-45 minutes. Remove from oven and let cool while. Remove the skin and mash the insides until smooth.
- Rinse the quinoa in a strainer under running water. Then put quinoa and water in a small sauce pan and bring to a boil. Then turn the burner down to low and put the lid on. The quinoa is done when you tilt the pan to the side and no more water runs out. About 10 min.
- Heat 1 tablespoon oil in a skillet over medium low. Cook shallot until soft, about 3 minutes. Add chopped mushrooms and grated, dried zucchini and cook, stirring occasionally, about 3 minutes. Transfer mixture to a bowl and add the cooked quinoa. Let cool.
- Add the panko, lemon juice, and about 1/4 cup of mashed sweet potato and mix well. Season with salt and pepper to your liking.
- I can make about 6 medium sized patties out of this mixture. If you want bigger sized ones, then you can make 4, or more if you want smaller ones. Form patties by pressing firmly together with your hands. If the patties don’t hold together, add more sweet potato.
- Heat 2 tablespoons of oil in the skillet over medium and cook 2 or 4 patties at the same time, depending on how big your pan is. Cook for about 3 minutes per side, until golden brown. Then season with salt and pepper if need be. Repeat with the other patties.
- I place mine on top of the romaine leaves with whatever condiments you like.
- Now enjoy eating to nourish!