2 portobello mushrooms, stems removed and caps finely chopped in food processor
¼ teaspoon salt (or more to taste)
fresh ground black pepper to taste
1½ cups bread crumbs
½ cup mashed cooked yams, more if needed
¾ cup mashed avocado, for garnish
6 toasted vegan buns
6 tablespoons tomato chutney, for garnish
Daikon sprouts, for garnish
Thinly sliced fried shallots for garnish
Instructions
Coarsely grate the zucchini. Spread the grated zucchini on a kitchen towel, then roll up the towel and wring it to squeeze out as much moisture as possible. Set aside.
In a large saute pan, heat a teaspoon of olive oil over low heat and add the shallot and red pepper flakes. Cook until the shallots are soft, about 3 minutes. Add the mushrooms and zucchini, and cook for 3 more minutes, stirring often. If the pan starts to stick, I like to add a little veggie broth instead of more oil.
Place the mixture in a large bowl and add the quinoa, salt and pepper to taste. Set aside to cool, then add the bread crumbs and mashed yam, kneading the mixture to fully incorporate and for the the burgers.
Test the mixture by forming a very small patty and and frying it in a saute pan. If the burger is too soft to hold together, add more mashed yam to bind. Make 6 patties by pressing the mixture firmly with your hands.
Heat a teaspoon of olive oil in a large non-stick skillet or grill pan over medium heat. Cook the patties until golden-brown on both sides, 3-4 minutes per side.
Spread a tablespoon of mashed avocado on the cut side of each toasted bun. Place a cooked patty on one of the buns, and top each with a tablespoon of tomato chutney and a small handful of daikon sprouts. Top with a sprinkling of fried shallots. Place the remaining bun slice over the top or serve the burgers open-faced.