When I was going to College in Vancouver I had a class mate who worked out daily and was very health conscious with her food choices. She was always bringing interesting food with her for lunch (grains I’d never heard of like quinoa & millet). This was my first introduction to grains. This coupled with my mom turning into a better and more interesting cook (she introduced me to couscous and tabbouleh) helped spark my interest in healthier food and health food stores since that was the only place you could get these unique sounding grains in the early 90’s.
Another classmate of mine invited my roommate and myself out to a BBQ one night during said College years. This classmate (Ana) made the most delicious vegetarian burger I had ever tasted. The main component I remember about her burger was the sweet potato or yam she mixed in.
I love Burgers and Quinoa so creating a Quinoa Burger with sweet potato/yam in it was a recipe waiting to happen. This recipe makes 4 patties, enough for lunch for 4 days or dinner tonight.
With my burger I had fried, seasoned mushrooms, a spring lettuce mix, tomato and the sauce I used was some mayo mixed with chopped cilantro, salt, pepper and lemon juice.
- ½ cup water
- ¼ cup quinoa
- 1 tbsp sesame oil, olive oil or butter
- ½ cup spanish onion, minced
- 1 cup white mushrooms, minced (approx. 3-4 large)
- 2 garlic cloves, minced
- ½ tsp Mrs. Dash (any flavour)
- 1 tsp combined (fajita & bbq spices) use any spice you like
- ⅓ cup cubed cooked yam or sweet potato
- ⅔ cup old cheddar cheese, grated
- ½ cup toasted pecans, chopped small
- 1 egg
- 1 tsp soya sauce or hoison sauce
- Salt & Pepper to taste
- Preheat your oven to 350 F.
- Put your water & quinoa in a pot and bring to a boil. Reduce heat to a simmer and cook covered for 10-15 minutes. Take off heat and let sit another 5 minutes. Fluff with a fork and set aside.
- Heat oil or butter in pan and add mushrooms & onions. Cook until they start to soften slightly then add your Mrs. Dash + additional spices + your minced garlic. Cook on low for an additional 5-10 minutes.
- IN a bowl beat your egg. Add cooled quinoa, mushroom mixture, yam/sweet potato, cheese, pecans, and sauce. Season with pepper and just a pinch of salt. Mix to combine mashing up yams/sweet potato.
- Scoop approximately ⅓ cup out and form into a patty about 1 inch thick. Mixture will be sticky but still workable. Place patty on parchment lined baking sheet. You should end up with 4 patties on the baking sheet.
- Bake in your oven 25 minutes. Patties will brown a little and become crispy.
- Serve with your favourite bun & fixins.