Thursday, November 7

Quinoa Yam Burgers



I love burgers. I mean, I love burgers. Sometimes when we are bored we'll play the game of  "if you had to watch one movie forever", "if you had to eat one snack food", or one style of food, or one thing to drink, the list goes on. Pizza is a common answer, as are sandwiches, burritos, sushi, and for some reason orange juice (everyone chooses orange juice). But for me, it's got to be burgers. Any kind, all kinds - portabello mushroom, bean of any variety, raw ones made out of sunflower seeds, yam, beets, rice, and the occasional one made with local organic fish or meat.

While most associate burgers with summertime and barbecue, to me they are best eaten in the fall. Autumn veggies like yams, beets, squash, and mushrooms,  make for the tastiest veggie burgers. And besides, burgers are filling.  Unlike the summer when I like light and crisp food, colder months long for hearty and substantial meals, like this.



Autumn is by far my favourite season. I love the coziness, colours, clothes, and togetherness it brings.

So far Autumn has 
  • Sounded Like: Living-room acoustic guitar sessions, Hauschka on vinyl, geese flying South, the crackle of the fireplace, feet on wet pavement.
  • Felt Like: Cozy pendleton blankets, morning kitty cuddles, handmade wool toques, cold rain on bare skin, evenings spent with the family. 
  • Smelt Like: Dehydrating wild mushrooms, sweet crisp apples, cedar wood and bows, wood smoke, and freshly baked  rye bread.
  • Tasted Like: Beet salad, wild chanterelles and barley soup, spiced warm apple cider, ginger sauerkraut, and bitter espresso.
  • Looked Like: Piles of golden leaves, gum boots and wool socks, Nordic sweaters, joyful pregnant friends, spawning salmon returning home.


I made these burgers up the other day for one of our family evenings together (we watched Ghost Busters). Initially we ate them warm from the oven on wholegrain sourdough buns, but the next day we had them cold on a bed of lettuce with chopped avocado, tomato, onion, and bell peppers- and that may have been even better that way! Because they contain quinoa, seeds, and garbanzo beans, they are hearty enough to eat on a salad, wrapped in a lettuce leaf instead of a bun, or even as the filling for a falafel style wrap.

Like most veggie burgers, these are a little messy when warm, but once they cooled they firm up quite a lot. I would recommend cooking them all at once as they reheat really well and would even freeze.


 

Quinoa Yam Burgers

 

Recipes: (makes 9 and a bit)

1 cup Dried quinoa (any colour), rinsed 
2 cups Yam,  peeled and cubed into 2 cm cubes
2 cups Water

1 cup Cooked chickpeas
1 cup Grated carrot
1/2 cup Toasted sunflower seeds
6 Tbsp.Ground Flax
2 Tbsp. Parsley, chopped
1 tsp. Tamari
1 tsp. Cumin
1 tsp. Corriander
1 tsp. Black Pepper
1/2 tsp.Cayenne
1/4 tsp.Smoked Paprika
1/2 tsp - 1 tsp. Sea salt,  to taste

Oil for frying (I used coconut)

Procedure:

Place quinoa, yam, and water  in a covered pot and bring to a boil. Once the water is boiling turn down the heat to a low simmer and cook until the quinoa is tender and the water is fully absorbed - about 15-20 minutes.

Once cool, mix quinoa with the rest of the ingredients by hand, making sure to mix in the ground flax well. While mixing, lightly brake up the larger pieces of yam and some of the chickpeas, being sure to leave to leave some  pieces still chunky. Taste and adjust seasoning accordingly. You will need more salt if you use fresh beans as opposed to canned ones.

Form patties using 1/2 cup of mixture. Fry the burgers patties in a skillet with a little oil until they are lightly brown on both sides.Once all the patties are all pan fried, place them on a baking sheet and back at 205 C (400 F) for 20 minutes. Let cool a bit prior to serving.


xox Sophie



23 comments:

  1. do you use a food processor or just leave the chickpeas whole? These look amazing by the way. I just discovered your blog and have made the granola bars and pumpkin muffins both a huge hit in my house! Thank you.

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    1. You're very welcome and thank you for the good question. I just noticed that I wasn't really clear on the mixing part. I left the chickpeas whole, but when I was mixing the burgers together I would lightly squeeze the mixture in my palms, breaking up some of the yam chunks and chickpeas and leaving others whole. That way you kind of have both of best worlds and a nice texture.

      I am so happy to hear that those were such at hit! It is absolutely lovely to hear that people attempt my recipes, but to hear that they loved them is even more special.

      Thank you for your kind words!

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    2. Just made these last night and they were amazing! My favorite food is a veggie burger also. Can't wait to have another.

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    3. That's wonderful. I am so happy you liked them! One of my favourite things about veggie burgers are all the tasty condiments :)

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  2. I don't see any mention of what the bun is or the recipe for it?? The picture is beautiful and the recipe sounds great! Thanks!

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    1. Thanks Gail. The buns I used were whole grain sourdough buns from a local bakery. If you are wanting to make your own at home, you can try something similar to this one:

      http://www.mynewroots.org/site/2010/04/baby-step-buns-the-sequel-2/

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  3. Hello! I love the look of this recipe! Plus I have all of the ingredients! You don't have a measurement for the toasted sesame seeds...only the numbers "1/2" Would it be 1/2 cup?

    also...last question...why do you need less salt if using fresh beans as opposed to tinned ones? I am used to using tinned ones up until now, but have just bought some bulk amounts of dried chickpeas and beans and was planning on using them. I thought the tinned ones might be a bit saltier and would therefore use less salt, not more? I could just be very very confused!!!

    Thanks for your awesome recipes and blog! I'm loving it! :)

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    1. Hello Virginia. Thanks for noticing that. Yes, that would be 1/2 cup Sunflower seeds.

      And about the salt, I am so sorry to confuse you. That was totally my error and you are completely right. You will need more salt for dried beans, as canned ones are usually salted.

      You are very welcome. I am so happy you like my blog and thanks for the lovely comments :)

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  4. hey! what kind of buns did you use? don't tell me those are gluten-free & vegan :O???!!

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    1. Hey Becca, the bun is bought - sourdough and vegan, but not gluten free (spelt). Would you like to see gluten free buns? I could totally try to work on a recipe in the new year :)

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  5. Nice post. Burgers seem like one of the most favorite foods of all times. Thanks for the post.

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    1. Thanks Stufz! I'm so pleased someone else shares my burger passion :)

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  6. Thank you for posting this. It looks amazing. I just became Vegetarian about three weeks ago after hearing Dr T talk about protein from meats and what it does to you.

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    1. You're welcome! Congratulations on eating veggie, there are so many exciting recipes out there to try :)

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  7. Sophie, thank you so much for your time and love in this contribution. Isn't it wonderful to eat cruelty-free? Thank you very much!

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    1. Thanks Craig! And you're very welcome for the recipe. Cruelty free is the way to be :)

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  8. I just discovered this site and I am super excited. This is the kind of food I am passionate about and I am always looking for new places to find recipe inspiration. Those burgers look amazing, and so does that bun! What kind is it? Thank you for what you do! I can't wait to get to know your blog better.

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    1. Hello Lillian, I am so happy you like the site - I love hearing that! That is a sourdough bun made with spelt flour, but unfortunately I do not have a recipe for it. Hopefully, I'll get some bread recipes up soon. Thank you again for the support :)
      - Sophie

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  9. Thank you for this great recipe. I'm currently on the old fashioned fat burning soup and I've lost 17 lbs. in 2.5 weeks and I decided to make this all work and I don't go back to my old ways, I find new healthier choice recipes for the days I can eat regular food. This is a great one to try. I'll post about it on my blog Good Earth Quilting.

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    1. Hello Caroline, congratulations on your healthy eating! It's a very hard thing to keep up at times, but I'm sure you will persevere :) I'm happy you like the recipe and I'll be sure to check out your blog for updates. All the best, Sophie

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  10. Hey Sophie (:

    Do you recon that instead of frying/baking the burgers you could dehydrate them ? I like to keep things mainly raw and seeings they already have cooked ingredients in them . . .
    Also is it necessary to toast the sunflower seeds or could you just use them raw ?

    These do look great by the way ! (:

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    1. Hello Jess,

      I feel that these would dehydrate rather well. I'm not sure how long it would take, that will depend on your climate, etc. I love the texture of dehydrated burgers, they are always so good! And yes, raw sunflower seeds would be awesome in the recipe :) So happy you like the burgers! I would love to hear how they work out for you.

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    2. Thanks sophie, ill let you know!!! (:

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