Burgers, you guys. Burgers. My ultimate comfort food. I don’t have a sweet tooth, I’m meh about potato chips. Instead, I want burgers. All of the time. Here’s the thing though: I’m realllllly trying to be a lot healthier, so I was delighted when my newest contributor Emma K. Morris hooked me up with this super-healthy, bold and bright recipe for Sweet Potato Quinoa Burgers. I love all of the flavors and ingredients combined, plus this recipes helps me to eat way more consciously and still get my fix. Seriously, I’ll be making these all summer long!
Sweet Potato Quinoa Burger (makes 6 patties)
- 2 medium sweet potatoes, sliced in half, then halved again length-wise
- 1-2 tablespoons olive oil, for roasting
- 1 cup quinoa, cooked & cooled
- 1/2 cup cooked & rinsed cannellini beans (straight from the can is fine)
- 1/4 cup walnuts, coarsely chopped
- 1 cup spinach or baby kale, wilted
- 1 medium carrot, grated
- 1 egg
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 3 tsp Bragg Liquid Aminos (you can sub Tamari if needed)
- 1 tsp hot sauce
- 1 clove garlic, minced
- 1-2 green onions, chopped
- Garlic salt + pepper to taste
- Toasted buns or bread of your choice
- Sliced avocado
- Pickled red onion
- Romaine or iceberg lettuce
- Mayo (I use Veganaise), ketchup, Sriracha
Toss your sliced sweet potatoes in the olive oil and season with salt + pepper. Roast ‘em at 400 degrees for 30 minutes. Using a fork, prick to make sure they’re cooked all the way through.
While the potatoes are roasting, cook your quinoa. Though you’ll only need 1 cup of the cooked grain for this recipe, I still suggest you to make the full amount following your bag’s directions. It usually calls for 1 cup dried quinoa, which essentially doubles in size once cooked. Having extra quinoa around is a good problem to have: sprinkle on afternoon salads, or toss together with roasted veggies for added protein! Once your quinoa has cooked there shouldn’t be any remaining water. Make sure you let it cool down and fluff it before measuring out.
Turn oven down to 375 degrees.
Coarsely chop walnuts. Next, cook down the spinach or kale seasoned with salt and pepper and a little drizzle of olive oil. This should only take a minute or so to wilt the leaves. Using a microplane, carefully grate one large carrot (should be equivalent to about 1/2-1/3 C).
Place the roasted halved potatoes into a food processor and pulse until smooth. Add in all remaining ingredients other than the cannellini beans. Pulse a few times so everything is uniformly mixed, but not smooth. Add in the beans and pulse a few more times. You should still see a few full beans or maybe a few small chunks of potatoes — texture is good! The mixture should be wet/sticky, but still easy to form into patties. If you think it’s too wet, add a little more quinoa.
Form patties into desired size and bake on a greased parchment-covered cookie sheet for 20-22 mins at 375 degrees. For a crispier patty, pan fry on the stovetop in 1 tablespoon oil (such as sunflower oil) over medium heat for 2-3 minutes on each side or until cooked through and it’s golden brown.
Now comes the fun part. Compile your burger however you’d like! I love stacking them high with yummies like sliced avocado and sprouts — some melted cheddar cheese would be divine as well.
Recipe & photography by Emma K. Morris for Jojotastic.