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1 small sweet potato
6-8 white mushroom
1/2 small zucchini
1 small shallot, finely chopped
1/4 teaspoon crushed red pepper flakes
1 cup cooked quinoa (from about 1/2 uncooked)
3/4 cup dried breadcrumbs
1.5 teaspoons fresh lemon juice, fresh lemon zest
leaves from small bunch of fresh coriander, finely chopped
olive oil
salt & pepper, to taste
4 English muffins, split, toasted

Guacamole, tomato chutney, and sprouts (for serving; optional)

To cook quinoa:
– rinse 1 cup of dry quinoa in metal mesh sieve under running water
– add quinoa to 2 cups of water. Bring to boil. Reduce heat, cover and simmer for 20 minutes.
– let stand 5 minutes, then fluff with a fork.

Preheat oven to 200C. Prick sweet potato all over with a fork; rub with oil, then season with salt and pepper. Roast directly on oven rack until tender, 30–45 minutes. Let cool. Remove and discard skin; mash flesh with a fork. Set aside.

Pulse mushrooms in a food processor until finely chopped. Coarsely grate zucchini on the large holes of a box grater; gather up in a kitchen towel and squeeze out excess liquid.

Heat oil in a medium skillet over low. Cook shallot and red pepper flakes, stirring often, until shallot is soft, about 2 minutes. Add mushrooms and zucchini and cook, stirring occasionally, until vegetables begin to release their liquid but have not taken on any color, about 2 minutes. Transfer to a large bowl; mix in quinoa and season with salt and pepper. Let cool.

Add breadcrumbs, lemon juice and zest, coriander, and about half of the reserved mashed sweet potato to the quinoa mixture and mix well. Taste and adjust seasoning with salt and pepper if needed. If mixture is too loose, add more sweet potato to bind.

Divide mixture into 4 portions and form into patties, pressing firmly together with your hands. Heat 2 Tbsp. oil in a medium skillet over medium and cook 2 patties until golden brown, about 2 minutes per side; season with salt and pepper. Repeat with remaining 2 Tbsp. oil and 2 patties.

Build burgers with patties, toasted English muffins, guacamole, tomato chutney, and sprouts.