Thursday, May 14, 2015

Quinoa, sweet potato and mushroom burger

My teenager's new favorite is quinoa. I have been giving her quinoa salads in her school lunch and she has enjoyed it. I thought these neat little burgers might be a good change with similar ingredients, both in a bun or without. Sweet potato provides a great binder and the burger does not need the help of bread crumbs or eggs or flax seeds. The mushrooms sauteed with shallots and garlic and spiked with chili flakes, complement the sweet potato and quinoa mixture and provide a little punch. Serve them in a bun with your fix-ins or like I serve them with a salad. This time I served them a arugula, fennel and parmesan salad dressed with a simple lemon, dijon vinaigrette.

Quinoa, sweet potato and mushroom burger

1/2 cup quinoa
1 large oriental sweet potato ( a little more than a lb) or small ones of the same weight
6 large cremini mushrooms (4 oz), minced
1 large clove of garlic, peeled and finely minced
2 shallots, peeled and finely minced
1 tablespoon olive oil
3/4th - 1 teaspoon kosher salt
1/2 teaspoon dried red chili flakes
  1. Preheat the oven to 400 F. Place the sweet potato on a baking sheet and cook for 45 to 75 minutes depending on the size of the potato. Smaller ones will cook faster. Poke with a knife to check doneness after 45 minutes
  2. While the potato is cooking, cook the quinoa. In a small saucepan, add quinoa, 1/4 teaspoon salt and 1 cup water and bring to a boil. Cover the pan and lower the heat to simmer. Cook for 15 minutes. Remove from the heat and let it sit for 5 minutes. Remove the cover and fluff with a fork and keep aside to cool.
  3. Heat a 10" saute pan over medium heat and add one tablespoon olive oil. Add the minced shallots and garlic with 1/4 teaspoon salt and cook for about 4 to 5 minutes till the shallots are translucent. Add the minced mushrooms and red chili flakes and continue to saute for about 4 more minutes.Keep aside to cool.
  4. Once the potatoes are cool enough to handle - scoop out the flesh and mash with the cooked and cooled quinoa and the mushroom shallot mixture. I like to use my hands for this process as it works the best (use disposable gloves if you are uncomfortable using your bare hands). Adjust the salt based on your taste.
  5. Preheat the oven to 350 F. 
  6. While the oven preheats, shape the dough into 2 1/2 inch round and 1/2 inch thick patties. Spray a baking sheet with olive oil and place the patties in a single layer. Now spray the patties. Place the tray in the middle rack of the preheated oven. Cook for 15 minutes and then flip to the other side. Cook for 15 more minutes. The patties should be golden brown and the outside should be crisp like in the picture. If not, please bake for a little longer to develop the crust.
  7. Serve within a bun with your favorite fix-ins or by themselves with a salad.
Makes 6 patties

1 comment:

  1. Hi Swati,
    I recently came across your fantastic blog. I'm always adapting what I have in my kitchen to make quick, tasty dishes that serve up as healthy snacks for the kids. But am bored of my repertoire. I look forward to trying some off your very inventive recipes. Based on a quick look, I think my family's tastes are very similar to that of your's....

    ReplyDelete