Fall
Sweet Potato & Mushroom Quinoa Burgers
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15 Reviews
veghead
September 9, 2017
Just made these and they were wonderful - added smoked paprika turmeric and used Aleppo for the red pepper - how do they freeze?
Alexandra S.
September 9, 2017
So happy to hear this! Re freezing — not sure... I imagine it would be fine, the only thing worth considering or thinking about is the water content in the mushrooms — it may seep out upon freezing/thawing, which actually may be a good thing? The same way it is with tofu? I say go for it! Don't think you can go wrong.
Stephanie B.
June 5, 2017
These look great! Any ideas how they would hold up on a grill?
Alexandra S.
June 6, 2017
Hi Stephanie — I wouldn't recommend it with these! The mixture is very wet. You could broil or bake them, but I worry they would fall to pieces (and burn) on the grill.
Stephanie B.
June 8, 2017
Thanks for letting me know. I stuck with pan frying and these taste amazing!
Alexandra S.
January 30, 2018
I haven't made these in ages, but that sounds about right. You want to heat them through, and you want to try not to dry them out. You may want to try for 15 minutes, stick your finger in one to see if it's heated through, then finish them under the broiler to crisp them up a bit.
Cindy-Lynn M.
June 2, 2017
I have a curry recipe that I make with roasted sweet potato and my secret for finding the time is I make it the absolute very first thing I do. So while I prep and cook everything else the pots are in the oven roasting. It seems impossible but before I know it they are ready to add to the dish.
These burgers sound AMAZING!
These burgers sound AMAZING!
Alexandra S.
June 3, 2017
Smart! I know, so often "quick" dishes end up taking 45 minutes or so anyway. Will try the roasted sweet potatoes next time!
Fresh T.
June 1, 2017
Ali.... how do you get them to stay together after you flatten them out? That's where I mess up and my veggie burgers typically fall apart. These look amazing and how in the world do you find the time to make the buns as well as the burgers? And pickled onions. - Anyway, these are on my short list to make. Thanks for the recipe!
Alexandra S.
June 3, 2017
Thank you, Dana! The mixture definitely is wet and delicate. I think the trick is to make them small — no larger than 1/3 cup. And to not mess with them too much in the pan — let them develop a nice crust for two minutes or so, then flip (quickly and confidently if you can :)). You can do it, Dana!
Sd
June 1, 2017
OMG. BEST tasting veggie burger ever! Used red and white quinoa because that's all I had but followed the recipe as written. After cooking, this even looks like beef instead of the pale, appetizing stuff I used to make. Make this! Definite yum!
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