Veggie Quinoa Burger

Recipe by Ali Lopez

1 small sweet potato
1 portabella mushroom cap, finely chopped
1 small zucchini, coarsely grated
1 small carrot, grated
1 small onion, minced
1 big garlic clove, minced
1 cup cooked quinoa
3/4 cup rolled oats, finely ground in a food processor
1-2 teaspoons fresh lemon juice
Extra virgin olive oil
Salt and fresh ground pepper, to taste

1. To cook quinoa: Place 1/2 cup quinoa, 1 cup water and pinch salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer 15 minutes. Turn off heat and let steam 5 minutes.
2. Heat oven to 400°F. Prick the sweet potato all over with a fork. Roast until soft 30–45 minutes. Let cool. Remove skin and mash flesh with a fork.
3. Place zucchini in a kitchen towel and squeeze out excess liquid.
4. Heat some olive oil in a medium skillet over low heat. Cook onion and garlic for about 5 minutes until soft and fragrant, then add the mushrooms, zucchini and carrots. Stir occasionally, until vegetables begin to release their liquid, about 8 minutes. Transfer to a bowl and mix in the quinoa. Season with salt and pepper. Let cool.
5. Add oat flour, lemon juice, and 1/2 cup mashed sweet potato to quinoa mixture and mix well. Taste and adjust seasoning with salt and pepper, if needed. If mixture needs it, add more sweet potato to bind.
6. Divide mixture into 4 portions and form into 4 inch patties, pressing firmly together with your hands. Refrigerate for a half hour to help them firm up. Heat oil in a heavy medium-size skillet over medium heat and cook 2 patties at a time until golden brown on both sides. Top with your favorite burger toppings.