Smoked Veggie Burgers

Ingredients:

• 2 tbsp vegetable oil + extra for greasing the grill
• 1/3 cup finely chopped walnuts
• 1 shallot, finely chopped
• 2 cloves garlic, crushed
• 220 g of champignons, finely chopped
• 1 tbsp Worcestershire sauce
• 1 teaspoon smoked paprika
• 2 teaspoons Dijon mustard
• 1 large sweet potato
• 1 and 1/4 cups cooked quinoa, cooled
• 0.5 cups breadcrumbs
• 4 hamburger buns, cut in half horizontally
• Red onion rings and sprouts, for serving

Preparation:

1. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the walnuts, shallots, and garlic and cook, stirring, until softened, about 1 minute. Add the mushrooms and season with salt and pepper. Cook, stirring occasionally, until tender, about 5 minutes. Add the Worcestershire sauce and paprika and cook, stirring, until the liquid has evaporated, about 10 seconds. Remove from heat and stir in the mustard. Transfer the mixture to a large bowl.
2. Meanwhile, microwave the sweet potatoes until tender, 8-10 minutes. Let them cool, then peel and transfer to a large bowl with the mushrooms. Add the quinoa and beat with a mixer on medium-high speed until smooth. Stir in. breadcrumbs, 0.5 tsp salt, and a pinch of freshly ground black pepper. Form four 10 cm wide patties and place them in the freezer for 20 minutes to firm up.
3. Preheat the grill to medium-high heat. Brush the grates with vegetable oil. Grill the patties until grill marks appear, about 3 minutes per side. Toast the buns. Serve the patties on buns topped with red onion and sprouts.