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
1/4 tsp.Smoked Paprika
1/2 tsp - 1 tsp. Sea salt, to taste
Oil for frying (I used coconut)
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.