Quinoa, Sweet Potato And Walnut Veggie Burgers

Name: Quinoa, Sweet Potato And Walnut Veggie Burgers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups sweet potatoes, peeled and cut into 1-inch dice; 2 teaspoons salt; 2 tablespoons olive oil, plus more as needed; 1 cup cremini or shiitake mushrooms, stems discarded, tops cleaned and coarsely chopped; 1/2 cup walnuts, coarsely chopped; 2 large shallots, finely chopped; 2 teaspoons soy sauce, plus more to taste; 2 garlic cloves, minced; 2 teaspoons sherry vinegar, plus more to taste; 1 cup Basic Quinoa (pages 12-13) or Pilaf-Style Quinoa (page 14); freshly ground black pepper; 1/4 cup cilantro and flat-leaf parsley, finely chopped

Servings: persons

1 3/4 cups sweet potatoes, peeled and cut into 1-inch dice
2 teaspoons salt
2 tablespoons olive oil, plus more as needed
1 cup cremini or shiitake mushrooms, stems discarded, tops cleaned and coarsely chopped
1/2 cup walnuts, coarsely chopped
2 large shallots, finely chopped
2 teaspoons soy sauce, plus more to taste
2 garlic cloves, minced
2 teaspoons sherry vinegar, plus more to taste
1 cup Basic Quinoa (pages 12-13) or Pilaf-Style Quinoa (page 14)
freshly ground black pepper
1/4 cup cilantro and flat-leaf parsley, finely chopped

1
Place the sweet potatoes in a medium saucepan.
2
Cover with cold water.
3
Add the salt and bring to a boil over high heat.
4
Reduce the heat to medium and simmer until tender, 8 to 10 minutes.
5
Drain, weigh out 10 ounces (about 1 cup) and reserve.
6
In a large nonstick skillet, heat the olive oil over medium-high heat until shimmering.
7
Add the mushrooms, walnuts, shallots, and soy sauce and cook, stirring, until the mushrooms are golden brown and the shallots are softened, 6 to 8 minutes.
8
Add the garlic and sherry vinegar and cook 1 more minute.
9
Stir in the quinoa.
10
Remove from the heat and adjust the seasoning with soy sauce, vinegar, and pepper.
11
Place the cooked sweet potatoes in a large bowl and mash them with a fork.
12
Stir in the mushroom mixture, cilantro, and parsley.
13
Divide the mixture into 4 portions and shape them into 5-inch/12.5-centimeter patties.
14
Wipe out the skillet and coat it lightly with oil.
15
Heat the skillet over medium high heat until the oil is shimmering.
16
Cook the patties until deep golden brown on both sides, 5 to 7 minutes per side.
17
Serve with any of the suggested accompaniments.
18
Serving suggestions:

345

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 3/4 cups sweet potatoes, peeled and cut into 1-inch dice, 2 teaspoons salt, 2 tablespoons olive oil, plus more as needed, 1 cup cremini or shiitake mushrooms, stems discarded, tops cleaned and coarsely chopped, and more.

Yes, Quinoa, Sweet Potato And Walnut Veggie Burgers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!