Golden Quinoa Mushroom Burger
~ adapted from Bon Appetit
1 small sweet potato, baked in the skin
6 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1 portobello mushroom
1/2 small zucchini, grated
1 small shallot, finely chopped
1/4 teaspoon crushed red pepper flakes
1 cup cooked Flourist Golden Quinoa (from about 1/2 cup dry)
3/4 cup breadcrumbs
11/2 teaspoons fresh lemon juice
Preheat oven to 350°. 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, then mash flesh with a fork. Set aside.
Remove stem from the mushroom; discard. Pulse the cap in a food processor until finely chopped (a blender will also work just be careful not to turn it to mush).
Coarsely grate zucchini on the large holes of a box grater; gather up in a kitchen towel and squeeze out excess liquid. 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 colour, about 2 minutes. Transfer to a large bowl; mix in cooked Flourist Golden Quinoa and season with salt and pepper. Let cool.
Add breadcrumbs, lemon juice, and about ¼ 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. 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.
Build burgers with your favourite buns and toppings, and serve.
