Quinoa and Tofu Veg Burgers with Red Bell Pepper Sauce

• 1/2 cup quinoa
• 1 cup water
• 1 cup finely shredded Swiss chard
• 3 large shiitake mushrooms, stems removed and caps finely chopped (2/3 cup)
• 1 tablespoon minced shallot
• 1 tablespoon finely chopped fresh chives
• 1 teaspoon peeled and minced fresh ginger
• 1 teaspoon grated or minced lemon zest
• 7 ounces firm tofu, mashed with a fork
• 1 cup fresh bread crumbs (page 4)
• 2 large eggs, lightly beaten
• 1 teaspoon kosher or fine sea salt
• Freshly ground black pepper
• 2 red bell peppers, roasted, peeled, and seeded
• 2 teaspoons extra virgin olive oil
• 1 teaspoon fresh lemon juice
• 3 tablespoons butter or extra virgin olive oil

1. To make the burgers, first rinse and drain the quinoa and place it in a medium saucepan with the water.
2. Bring to a boil over high heat, cover, decrease the heat to maintain a simmer, and cook until the water is absorbed, about 10 minutes.
3. Set aside, covered, to cool.
4. To prepare the chard, bring a small saucepan filled with water to a boil over high heat.
5. Add the chard and blanch for 1 minute.
6. Drain well and set aside to cool.
7. Place the cooled quinoa, chard, mushrooms, shallot, chives, ginger, lemon zest, tofu, bread crumbs, eggs, salt, and a few grinds of pepper in a medium bowl, and knead with your hands until the mixture firmly coheres.
8. Divide the mixture into 6 equal portions and form each portion into a burger 3/4 inch thick and 3 inches in diameter.
9. Place the patties on a plate, cover with plastic wrap, and set aside in the refrigerator to chill and firm for 15 to 30 minutes.
10. To make the sauce, combine all the ingredients in a food processor and process until smooth.
11. Use right away, or set aside at room temperature for up to several hours.
12. To cook the burgers, melt the butter in a large skillet over medium-high heat until foaming.
13. Add as many burgers as will fit without crowding and fry, turning once, until golden on both sides, about 15 minutes altogether.
14. If necessary, continue with another round.
15. To serve, top each burger with a dollop of the sauce.
16. Serve the remaining sauce on the side.

quinoa, water, swiss chard, shiitake mushrooms, shallot, fresh chives, fresh ginger, lemon zest, firm tofu, bread crumbs, eggs, kosher, freshly ground black pepper, red bell peppers, extra virgin olive oil, lemon juice, butter

Taken from www.epicurious.com/recipes/food/views/quinoa-and-tofu-veg-burgers-with-red-bell-pepper-sauce-389575 (may not work)