High Protein Veggie Burger
Adapted from Bon Appetit
| Yield: 4 servings | Time: 1 hour |
Preheat oven to 350F. Prick sweet potato all over with a fork or paring knife, wrap in foil and roast directly on oven rack until tender, 30-40 minutes. Let cool, remove skin and mash flesh in a small bowl with a fork.
While sweet potato is roasting chop mushroom in a food processor until finely chopped. Set aside in a bowl. Grate zucchini on a box grater and gather in a kitchen town to absorb any excess liquid.
Mince shallot, then heat 1 tablespoon oil in a medium skillet over low. Cook shallot and red pepper flakes until shallot is soft about 2 minutes. Then add chopped mushroom and zucchini and cook until vegetables release liquid but do not brown, another 2 minutes. Season with salt and pepper, dump into a bowl and let cool.
Add breadcrumbs to bowl along with lemon, quinoa, and ¼ cup of mashed sweet potato. Taste and season. If mixture is not holding together, add more mashed sweet potato.
Divide into 4 portions and form into patties using your hands. Heat 2 tablespoons oil in a medium skillet over medium and cook 2 patties until golden, about 2 minutes per side. Repeat with remaining 2 tablespoons of oil and 2 patties.
Place patty on toasted vegan buns and top with your favorite toppings.
1 small sweet potato
5 tablespoons olive oil
1 portobello mushroom
½ small zucchini
1 small shallot
¼ teaspoon red pepper flakes
1 cup cooked quinoa
¾ cup dried whole wheat breadcrumbs
1 ½ teaspoons fresh lemon juice
4 vegan rolls, toasted
Guacamole, tomato, lettuce or your favorite toppings for serving