1 cup quinoa
2 cups water
1/4 cup olive oil, divided
~6 or 7 green onions, sliced
1 teaspoon crushed red pepper flakes (I put a bit more)
2 large Portobello mushrooms, stems removed and caps finely chopped small
1/8 teaspoon salt
Freshly ground pepper, to taste
1 1/2 cups bread crumbs
1 medium cooked sweet, potato (cook in microwave about 3 ½ minutes)
6-12 lettuce leaves (if substituting for hamburger buns)
3 tomato slices (if used)
3/4 cup guacamole/avocado (if used)
- First, rinse the quinoa well. Bring the water to a boil and add the quinoa, cooking until finished, 12 to 15 minutes, careful not to overcook. Drain, measure 2 cups and set aside.
- In a large sauté pan, heat the olive oil over low heat and add the shallot and red pepper flakes. Cook until the shallots are soft, about 3 minutes. Add the mushrooms and cook for 3-5 more minutes to soften, stirring often.
- Place the mixture in a large bowl and add the quinoa, then add salt and pepper to taste.
- Set aside to cool and then add the breadcrumbs and mashed yam, kneading the mixture to fully incorporate and form the burger base.
- Test the mixture by forming a very small patty and frying it in a sauté pan; if the burger is too soft to hold together, add more mashed yam to bind.
- Make 8-10 patties by pressing the mixture firmly with your hands.
- Heat a thin layer of olive oil in a large skillet or grill pan over medium heat. Cook the patties until golden-brown on both sides, 3 to 4 minutes per side.
- Place the burger on a lettuce leaf (if using) and then top with tomatoes, guacamole or slices of avocado