Sweet Potato & Mushroom Quinoa Burgers

May 31, 2017
1 Ratings
Photo by Alexandra Stafford
  • Serves 6
Author Notes

This recipe is a combination of two recipes: the Stellar Quinoa Burgers from Bon Appetite and this Canelle et Vanille recipe via Sally of Bewitching Kitchen.

For quick prep, I use a food processor fitted with the shredder attachment to grate the sweet potatoes and mushrooms. If you don't have a food processor, don't cut the sweet potato into wedges — it will be easier to grate the sweet potato with a box grater if it's whole.

I don't have great success mixing up the burger mix then storing it in the fridge — the longer it sits, the wetter it gets, because the panko bread crumbs become totally saturated. If you must make the mix ahead, know that you may have to adjust with more bread crumbs before cooking.

I find these delicious cold, straight from the fridge, so don't be afraid to cook them and stash them in the fridge.

A simple creamy condiment that works nicely here is mashed avocados: simply mash with a pinch of salt and a squeeze of lime. For quick-pickle onions, simply slice red onions thinly, place in a bowl, sprinkle with vinegar and a pinch of salt, let stand 15 minutes. —Alexandra Stafford

What You'll Need
  • 1/2 cup quinoa
  • kosher salt and pepper to taste
  • 1 tablespoon olive oil or grapeseed oil, plus more for frying
  • 1 shallot or small red onion, minced to yield about 1/3 cup
  • pinch red pepper flakes
  • 5 to 6 ounces cremini mushrooms, about 8, or 1 portobello
  • 1 medium sweet potatoes, about 11 oz, scrubbed but not peeled, cut into wedges, see notes above
  • 1/2 cup panko bread crumbs
  • 1/2 cup finely minced parsley or cilantro
  • 1/2 cup grated Parmigiano Reggiano
  • 3 eggs, beaten
  • buns, mashed avocado, quick-pickled onions, optional, for serving, see notes above
  1. In a medium pot, combine the quinoa with 1 cup of water. Add a pinch of salt. Bring to a boil, turn heat to low, cover, and cook until tender, about 20 minutes. Remove from heat, and let stand covered. You should have about 1 1/2 cups.
  2. Meanwhile, place a large sauté pan over medium-high heat. Add a tablespoon of oil. When it shimmers, add the shallots or onion and a pinch of red pepper flakes. Turn the heat down to medium, and cook until the shallots soften, about 2 minutes.
  3. Meanwhile, run the mushrooms down the chute of a food processor fitted with the shredder attachment. Run the sweet potato wedges down the chute next. (If you don't have a food processor, shred the sweet potato using a cheese grater and finely mince the mushrooms.) Dump the mushrooms and sweet potatoes into the pan with the shallots. Turn the heat up to medium-high and cook until the vegetables are just soft, about 2 minutes more. Season with salt to taste. Transfer to a large bowl. Add the cooked quinoa, panko, parsley, and Parmigiano Reggiano. Stir to combine. Taste. This is your chance to get the seasoning right. If it needs more salt and pepper, and them now. Add the eggs, and stir to combine.
  4. Make a test patty: Place a large skillet over high heat. Add oil to coat the bottom in a thin layer. Scoop out some of the quinoa mix with your and cup it to form a ball. Gently flatten to form a patty. When the oil shimmers, carefully lower the patty, season with salt and pepper, cook 2 minutes, or until underside is deeply golden brown, flip, cook 2 minutes more. Remove from skillet. Let cool briefly. Taste, make adjustments to your vegetable mix accordingly — if the patty fell apart, add another egg. If it feels too wet, add more panko. Adjust seasoning with more salt and pepper if necessary.
  5. When ready to cook, form patties using a 1/3 cup measuring cup. Scoop out the mix, squeeze with your hands, form into a ball, then pat to form into a patty—mixture will be delicate/wet. Portion out all of the mixture. Return the skillet to medium-high heat. Add more oil if necessary — there should be a thin layer. Carefully lower patties into the oil and cook two to three minutes a side or until each side has formed a nice, golden-brown crust. It's best to let the patties cook undisturbed for a minute or two before peeking to check for doneness—you want to give them a chance to develop a crust.
  6. Serve with buns, mashed avocados, lettuce, and pickled onions if you wish.

See what other Food52ers are saying.

  • Molly
  • veghead
  • Stephanie B.
    Stephanie B.
  • Cindy-Lynn McNeil Merrill
    Cindy-Lynn McNeil Merrill
  • Alexandra Stafford
    Alexandra Stafford
I write the blog alexandra's kitchen, a place for mostly simple, sometimes fussy, and always seasonal recipes. My cookbook, Bread Toast Crumbs is available everywhere books are sold.

15 Reviews

Molly February 20, 2019
These were great! They got a really nice crust on them, too.
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. June 8, 2017
So happy to hear this!
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!
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!
Fresh T. June 3, 2017
Ok! I'll do it! Thanks for always be there for help and awesome recipes.
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!
Alexandra S. June 1, 2017
So happy to hear this, Sd!!