Quinoa Walnut Veggie Burgers

These super flavorful veggie burgers are easy to make, loaded with protein and fiber and are completely kid-friendly. This recipe makes 4 burgers; you can make a double batch of the patty mix and freeze the uncooked patties in a plastic bag with a sheet of wax paper in between each patty.

PREP TIME: 20 minutes
COOK TIME: 30 minutes

For the burger patties:
1 cup sweet potatoes, peeled and cut into 1-inch cubes
1 cup mushrooms (any variety you like), brushed clean, stemmed and coarsely chopped
1/2 cup walnuts, chopped
1/2 small onion, chopped
1/2 cup Italian parsley, chopped
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons sherry vinegar
1 tablespoon soy or tamari sauce
1 cup cooked quinoa.

To assemble the burgers:
Good-quality seeded buns, split and lightly grilled
Sliced red onion
Lettuce leaves
Sliced, grilled eggplant or zucchini
Mayonnaise or your favorite sandwich spread (or try steak sauce on these!)

Cook the sweet potatoes: put the potatoes in a medium sauce pan, add the salt and cover with cold water. Bring to a boil; reduce heat to medium and cook for 8-10 minutes, until the potatoes are fork-tender. Drain in a colander and set aside.

Heat olive oil in a skillet to medium-high. Add mushrooms, walnuts, onions and soy sauce and sauté for 8-10 minutes, until the mushrooms and onions are softened and slightly browned. Add the garlic and vinegar and cook for 1 more minute. Remove from heat and stir in quinoa. Adjust seasoning with salt, pepper and more soy/tamari sauce, if needed.

Mash cooked sweet potatoes in a bowl and add quinoa mixture. Stir to combine. Let the mixture cool for a few minutes if it's too hot to handle at this point. Using your hands, scoop out 3/4 cup of the mixture and form a patty. Repeat until the mixture is gone.

Cook the patties in a lightly oiled skillet over medium for 5-7 minutes on each side. to assemble the burgers, place a patty on the bottom side of a bun. Add a patty and your toppings. Serve right away.