Burgers are a meal staple around here. Partly because they tend to be quick and easy, but mostly because Dave’s a burger fanatic. Seriously, that guy could happily eat them every single day! Anyway, he’s been after me to replicate a burger that we’ve been ordering out, and I think I’ve come pretty close with these.
What I love about these burger patties is how quickly and easily they come together. If you time everything right, they can be on the table in about 35 minutes… Way quicker than getting to the restaurant, ordering, and then waiting for your meal!… Way cheaper too 😉
If you want to dress up the burger the way the restaurant does, they top theirs with vegan chipotle mayo, Daiya mozzarella shreds, and arugula. I just slap on some vegan mayo, salsa, and spinach… Want to keep things simple and go the ketchup and mustard route? They’re good that way too!
Keep in mind that these burgers are not at all trying to simulate meat. So if you’re looking for that chewy seitan texture, these are not those. If, however you’re looking for a burger proud to be veggie, then you’ll definitely want to give these guys a try!
Have you tried to copycat any of your favourite restaurant dishes? How’d it turn out?
Yam Quinoa Burgers
Author: Starr Wong @ The Misfit Baker
Recipe Type: Entree
Makes: 4 Patties
- 1/2 cup Uncooked Quinoa
- 1 cup Water
- 2 cup Peeled & Cubed Yams (about 1 inch cubes)
- 1/2 cup Bread Crumbs
- 2 tbsp Bragg Liquid Aminos
- 4 tsp Chili Powder
- 1 tbsp Dried Onion Flakes
- 1/4 tsp Garlic Powder
- Oil For Brushing (I used grapeseed)
Combine quinoa and water in a saucepan and bring to a boil over high heat. Reduce heat to low, cover, and allow to simmer for 15 minutes. Without removing the lid, remove sauce pan from heat and allow to rest for an additional 5 minutes.
While quinoa is cooking, place prepared yams in a microwave safe dish, add a splash of water, cover and cook in the microwave for 5 – 7 minutes until they are fork tender.
Using a fork, mash the yams. Add the cooked quinoa, bread crumbs, chili powder, Braggs, onion flakes, and garlic powder, and mash together until combined.
Divide and shape into 4 patties (I made mine about 3/4″ thick). Heat a non-stick skillet to medium heat, lightly brush both sides of each patty with oil, and place in skillet. Cook for 3 – 4 minutes each side, reducing heat if they are browning to fast. When you flip them, be gentle as they are a soft burger.
Serve on a bun with your favourite toppings! I like vegan mayo, salsa, and spinach.
Cooked patties keep will keep in the refrigerator for 2 – 3 days, in a tightly sealed container.