I made Sweet Potato and Quinoa Burgers using this recipe the other day and they were more delicious than I could have hoped for.
My creative license:
- whole-wheat hamburger buns and ate mine open-faced
- topped with mustard, sliced fresh tomatoes, sliced avocado, and mixed greens (instead of onions and cheese)
- I just realized that I forgot to put an egg in the patty mixture. I guess its a good sign that I didn’t even notice! I accidentally made it vegan!
But for the most part I followed the recipe exactly. It turned out great, and I served the patties warm fresh off the stove.
- 1 cup sweet potatoes, cut into 1/2-inch cubes
- 1/3 cup uncooked quinoa
- 1/2 cup homemade whole-wheat breadcrumbs
- 1 clove fresh garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp sea salt
- 1/2 tsp freshly-ground black pepper
- 1 tbsp olive oil
- 3 hamburger buns, toasted
- 1 red tomato, sliced in circles
- 1/2 avocado, sliced
- 1 cup mixed greens
- 3 tsp Dijon mustard
- Put the uncooked quinoa and 3/4 cups water into a rice cooker or pot and cook about 20 mins until fluffy. I used a rice cooker so you’re on your own on how to pot cook it.
- Bring a large pot of water to a boil, then add the sweet potatoes and cook, stirring occasionally, until fork tender, about 15-20 minutes. Drain and set aside to cool.
- Preheat oven (or toaster oven) to 300, tear up some old wheat bread into a food processor, and process until you get coarse crumbs. Spread these on a baking sheet and bake until crisp, about 6 mins.
- In a large mixing bowl, mash together the sweet potatoes, quinoa, breadcrumbs, garlic and spices until well combined. Form into three flat patties, about 3/4-inch thick.
- Toast the buns during the next step.
- Heat 1 tbsp of the olive oil in a griddle or large skillet over medium-high heat. Cook the patties until they reach a deep golden brown and are cooked through, 4-5 minutes per side.
- Serve the warm patties on the toasted buns and top with my recommended fixings or whatever you like.
This was SO GOOD.