I’m a big fan of burgers– meat and vegetarian. I see the latter as a separate food entirely, and not a replacement for the former, which I think makes me love them even more. Try these simple vegetarian burgers on toasted English muffins with ketchup or any other topping you love.
Ingredients (for six burgers)
1 sweet potato
1/2 cup quinoa
1 cup water
1/2 onion, chopped finely
1/2 cup breadcrumbs
1/2 tsp fresh ginger
pinch of salt
Rinse the quinoa well, or else it will be bitter. Bring the water to a boil, then add the rinsed quinoa and cook over low heat 8-10 minutes. Let cool.
Meanwhile, grate your sweet potato. You need about 1-1/2 cups of grated sweet potato for six burgers. Place the grated potato in a colander and press on it with a spatula to release as much liquid as possible– if it’s too wet, your burgers will fall apart!
Combine your shredded potato, quinoa, onions, bread crumbs, and spices in a bowl. Beat the egg separately and fold in. Using your hands, form six patties, about one inch thick and roughly uniform so they cook evenly. Heat a skillet over medium-high heat with a teaspoon or two of cooking oil with a high smoking point (I use safflower.) Cook the burgers 5-8 minutes on each side, flipping halfway in between.
These keep well in the fridge– you can microwave them to reheat without any sacrifice in flavor or texture.