Makes 6 burgers
- 1 small sweet potato
- 1-2 tbs. olive oil, divided
- 1 garlic clove, minced
- 1/2 small Vidalia onion, finely chopped
- 1/4 tsp. dried chili blend spice
- 1 portobella mushroom, stem removed and finely chopped
- 1 medium zucchini, grated and excess liquid squeezed out with paper towels
- 1 cup cooked quinoa
- 1/2-3/4 cup panko crumbs
- Salt and pepper, to taste
- Cheese slices
Preheat over to 350°F (toaster oven works too!) Make sure to put aluminum foil underneath the rack to catch the drippings from the potato as it cooks. Prick the sweet potato with a fork and roast directly on the rack for 45 minutes, until tender. When room temperature, remove the skin and mash the potato with a fork, set aside.
Heat 1/2 tbs. of olive oil in a medium skillet over low heat. Cook the chopped Vidalia onion with the minced garlic and chili blend. Stir until the onion is soft, about 2-3 minutes. Add the mushrooms and zucchini to the mixture and stir for about 4-5 minutes until the vegetables have softened. Transfer the vegetable mixture to a large bowl and let cool. Add the cooked quinoa, 1/2 cup of the reserved mashed sweet potato and 1/2 cup panko crumbs to the vegetable mixture. Mix well, season with salt and pepper and if the mixture is a little loose, add 1/4 cup more of the panko crumbs and a bit more of the sweet potato.
Divide mixture into 6 portions and roll into 6 equal balls. You can cover with plastic wrap and refrigerate until ready to use.
To cook: Heat 1/2 tbs. of olive oil in a large skillet over medium heat and place a few rolled quinoa burgers in the pan. Flatten with your fingers and cook until golden brown, about 4 minutes per side. Repeat with the remaining burgers, and add more olive oil if necessary.