Thursday, March 15, 2012

Hickory-Smoked Mushroom Quinoa Burgers, Sweet Potato Fries

Dinner 03/15

Hickory-Smoked Mushroom Quinoa Burgers

Sweet Potato Oven Fries

Arugula Salad with Toasted Almonds and Raisin Vinaigrette

So much awesome on one plate!

The sweet potatoes were cut into eighths and tossed with olive oil, smoked salt and pepper. Then they were put onto a baking sheet in a single layer and baked for 25 minutes at 425°F.

The salad is a test recipe for Isa -- the raisin vinaigrette was a really refreshing change of pace.

and onto the main event...

Hickory-Smoked Mushroom Quinoa Burgers
Makes 10-12 burgers

1 tbs. olive oil
1 lb portobello or cremini mushroom, diced
1 tbs. tamari

Smoke the diced mushroom for 20 minutes with hickory wood chips. Remove from smoker and grind in a food processor or high-speed blender until well ground (not pureed). In a wok on medium-high heat saute the mushrooms until they've lost most of their liquid, about 6-8 minutes. At the end of cooking splash with the tamari and turn to coat. Remove from heat and set aside.

1 1/2 cups of water
1 cup red quinoa

Rinse the quinoa well, bring the water to a boil and add the quinoa, cook for 12-14 minutes or until cooked through. Drain, set aside.

1 tbs. olive oil
1 red onion, sliced thinly
4 cloves of garlic, minced
1 small zucchini, peeled, grated
1/2 tsp. red pepper flakes
2 tsp. fresh parsley, minced
1 tsp. fresh thyme, minced
1 tsp. smoked paprika
salt & pepper

While the quinoa is cooking, set a large saute pan on medium-low heat, add the olive oil and cook the onions slowly until caramelized, about 8-10 minutes. Add salt and pepper to taste, then add the garlic and cook one additional minute. Add zucchini fry for 5 minutes more. Add parsley, thyme and smoked paprika. Stir to combine, cook for one additional minute. Remove from heat, set aside.

2 tbs. flax seeds, ground
1/4 cup potato flour
1/4 cup nutritional yeast
1/2 cup grated Daiya (Mozzarella or Cheddar)
1 tbs. tamari

In a large bowl, add the cooked mushrooms, onion/zucchini mixture, quinoa, ground flax seeds, potato flour, nutritional yeast and grated cheese together and mix until well incorporated. Add the tamari and mix a little more. Check for seasoning. Let chill in the fridge for a few hours.

1 tbs. olive oil

Set a cast iron pan on medium-high heat, form the mixture into 3"-4" patties about 3/4" thick and fry 4-5 minutes on the first side, flip and cook for an additional 3-4 minutes until finished.

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