Smoked Veggie Burgers

Votes: 6

Time: 45 min.
Complexity: easily
Quantity: 4 cutlets

The patties for these delicious and healthy veggie burgers are made with a blend of fried mushrooms, walnuts, cooked quinoa, and sweet potatoes. Worcestershire sauce and smoked paprika create a rich and meaty flavor, reminiscent of a barbecue. Blend the veggie ground meat with a mixer until smooth, form the patties, and let them set in the freezer for a few minutes to prevent them from falling apart during frying. Serve the grilled patties on buns, topped with red onion rings and sprouts. It's incredibly juicy and delicious.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tbsp vegetable oil + extra for greasing the grill
1/3 cup finely chopped walnuts
1 shallot, finely chopped
2 cloves garlic, crushed
220 g of champignons, finely chopped
1 tbsp Worcestershire sauce
1 teaspoon smoked paprika
2 teaspoons Dijon mustard
1 large sweet potato
1 and 1/4 cups cooked quinoa, cooled
0.5 cups breadcrumbs
4 hamburger buns, cut in half horizontally
Red onion rings and sprouts, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: hamburger buns, sweet potato, quinoa, breadcrumbs, bean sprouts, champignon mushrooms, walnuts, Dijon mustard, paprika

Cooking the dish according to the recipe:

Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the walnuts, shallots, and garlic and cook, stirring, until softened, about 1 minute. Add the mushrooms and season with salt and pepper. Cook, stirring occasionally, until tender, about 5 minutes. Add the Worcestershire sauce and paprika and cook, stirring, until the liquid has evaporated, about 10 seconds. Remove from heat and stir in the mustard. Transfer the mixture to a large bowl.
Meanwhile, microwave the sweet potatoes until tender, 8-10 minutes. Let them cool, then peel and transfer to a large bowl with the mushrooms. Add the quinoa and beat with a mixer on medium-high speed until smooth. Stir in. breadcrumbs, 0.5 tsp salt, and a pinch of freshly ground black pepper. Form four 10 cm wide patties and place them in the freezer for 20 minutes to firm up.

Preheat the grill to medium-high heat. Brush the grates with vegetable oil. Grill the patties until grill marks appear, about 3 minutes per side. Toast the buns. Serve the patties on buns topped with red onion and sprouts.

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