Name: Smoky Veggie Burgers
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 veggie burgers
Ingredients: 2 tablespoons vegetable oil, plus more for the grill; 1/3 cup finely chopped walnuts; 1 shallot, finely chopped; 2 cloves garlic, minced; 8 ounces cremini mushrooms, finely chopped; Kosher salt and freshly ground pepper; 1 tablespoon Worcestershire sauce; 1 teaspoon smoked paprika; 2 teaspoons Dijon mustard; 1 large sweet potato; 1 1/4 cups cooked quinoa, cooled; 1/2 cup breadcrumbs; 4 hamburger buns, split; Sliced red onion and sprouts, for serving

Directions

Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the walnuts, shallot and garlic and cook, stirring, until softened, about 1 minute. Add the mushrooms and season with salt and pepper. Cook, stirring occasionally, until lightly browned and tender, about 5 minutes. Add the Worcestershire sauce and paprika and cook, tossing to coat, until reduced, about 10 seconds. Remove from the heat and stir in the mustard. Transfer the mixture to a large bowl.
Meanwhile, microwave the sweet potato until tender, 8 to 10 minutes. Let cool, then peel and transfer to a large bowl. Add the quinoa and beat with a mixer on medium-high speed until combined. Beat in the breadcrumbs, 1/2 teaspoon salt and a few grinds of pepper. Form into four 4-inch-wide patties and freeze until firm, 20 minutes.
Preheat a grill to medium high. Oil the grates. Grill the patties until marked, about 3 minutes per side. Grill the buns. Serve the burgers on the buns with onion and sprouts.

Photograph by Ralph Smith

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Smoky Veggie Burgers

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