QUINOA BURGER

Quinoa Burger image

Provided by Food Network

Time 2h

Yield 5 servings

Number Of Ingredients 18

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1 cup sour cream
2 teaspoons kosher salt
1 avocado
Juice of 1 lime
1 1/2 cups quinoa
2 large carrots, roughly chopped into large chunks
1 medium beet, peeled and quartered
1 medium butternut squash, halved, seeds removed and cut into 1-inch cubes (See Cook's Note)
2 large red onions, 1 quartered and 1 thinly sliced
3 tablespoons vegetable oil, plus more as needed
Kosher salt
1 teaspoon fresh thyme leaves
1 large garlic clove, minced
1 cup breadcrumbs
5 hamburger buns
1 beefsteak tomato, sliced
1/4 cup bread-and-butter pickles
1 cup alfalfa sprouts

Steps:

For the sour cream avocado sauce: Put the sour cream, salt, avocado flesh and lime juice in a food processor and puree. Set aside.
For the burger: Preheat the oven to 400 degrees F.
Prepare the quinoa following the package directions. Turn off the heat and allow to cool by removing the lid.
Toss the carrots, beets, squash, quartered onion, 2 tablespoons oil and 1 teaspoon of salt on a baking sheet. Spread evenly in one layer and roast for 1 hour. Set aside to cool for 20 minutes.
Placed the roasted veggies in a food processor with the thyme, garlic and a large pinch of salt. Process until chunky but not a mush (smalls chunks of veggies are okay-they help give the burger texture and more personality). Place in a large bowl.
Fold the quinoa and breadcrumbs into the chunky veggie mix until well incorporated. Taste and season if necessary. Form 5 patties from the mixture, oiling your hands to keep the mixture from sticking.
Heat the remaining tablespoon oil in a nonstick skillet on medium-high heat. Add the patties and cook until browned, 3 to 4 minutes per side.
Toast the buns. Spread the buns with the sour cream avocado sauce. To the bottom buns add the patties, tomato slices, sliced onion, pickles and alfalfa sprouts. Add the top buns to close the burgers.