Want to make this recipe at home?
- 2 medium sweet potatoes
- 6 tbsp olive oil
- 2 portobello mushrooms.
- 1 small zucchini
- 2 shallots, chopped
- 1 tbsp crushed red peppar flakes
- 2 cups cooked quinoa
- 5 sun dried tomatoes.
- 1/2 tbs lemon juice
- Pinch of salt
Dried bread crumbs or a non gluten flour
Optional toppings: tomatoes, bell peppers, pickled onion, sprouts, mustard and hummus
Preheat the oven to 350.
Massage the sweet potatoes in olive oil and bake until soft (30 minutes). Remove from oven and let them cool. Once cooled, discard the skin and mash the potatoes with a fork.
Remove the stem from the mushrooms and pulse in the food processor until finely chopped. Add the sun-dried tomatoes and continue to pulse in the food processor.
Grate zucchini and then place grated pieces between two paper towels to remove excess moisture.
Heat 1 tbs olive oil in a skillet over low temperature. Cook shallots and red pepper flakes, than add mushroom, tomatoes and zucchini. Cook until dry, a couple of minutes.
Transfer to a large bowl and mix in quinoa and season with salt, peppar, smoked paprika and any spice you like.
Add breadcrumbs and lemon juice. If the mixture is too loose, add more bread crumbs or non gluten flour.
Form the mixture into patties. Cook patties in skillet until brown, 4 minutes each side.Medium temperature.
Build burgers on white kale or Roman Sallad leaves, carrots, humus, salsa, sprouts and avocado.
courtesy of Juliette Snijder