As we sat down to eat these delicious veggie burgers, I started laughing. I have a knack for turning all things vegetarian into some form of non-vegetarian dish. This dish can (and probably should) be made into a vegetarian dish. However, I choose to cook the quinoa in chicken broth. You know, for the sake of deliciousness.
While I was making these burgers, I was also planning my grubHub order just in case this dinner was an epic fail. It actually turned into one of the most amazing dishes I’ve cooked in a long time. The most plesant surprise, it saves well for lunch the next day too!
I found this recipe on Pintrest a while back, but I amended it based on the ingredients of my kitchen. As long as you keep the “base” ratio the same you can adjust how to spice up your burger. This recipe will make four burgers.
Quinoa Sweet Potato Burgers
- 1/3 cup quinoa
- 3/4 cup liquid (I used chicken broth)
- 1 cup cooked sweet potato
- 1/2 cup canned white kidney beans (or kind of white bean will work, I think chickpeas would be delicious)
- 2 cloves garlic
- 2 TBS of seasoning (I used my Napa Valley Rub I purchased at the most beautifully displayed spice market in Napa. It is a blended seasoning that consists of: sun dried tomatoes, rosemary, lemon peel, fennel, black pepper, chili, garlic, citric acid and sea salt).
- 1/2 cup bread crumbs
- olive oil
- whole wheat hamburger buns
For the toppings, I whipped up some guacamole and fried shallots
- 1 ripe avocado cut into chunks
- 1 tbs of salsa
- small handful of ripe cherry tomato cut in half
- 1 shallot
- 1 Tbs olive oil
- Start by boiling water for the sweet potatoes
- Meanwhile, peel the potatoes and cut into chunks
- place into boiling water and cook until soft (10 minutes depending on size of the potatoes)
- Start the shallots: Thinly slice up shallots and place in non-stick pan over medium heat w/ oil. Stir every so often until you notice the onions turning golden brown. As you are preparing the rest of the meal, keep an eye on shallots, stirring more frequently as they brown. Remove from heat when they are all dark golden brown (this takes about 15 minutes under low heat) — set aside
- In a small sauce pan, cook quinoa for 10-5 minutes (1/3 grain + liquid, bring to a boil, then cover and reduce to a simmer)
- While the Quinoa, shallots and potatoes are cooking, in your food processor (or by using a potato masher by hand) roughly chop 1/2 cup white beans and garlic. You do not want this to look like baby food.
- Once the potatoes are soft, gently pulse through food processor and mix into bean mixture
- Add seasoning and quinoa
- Shape into patties and coat with breadcrumbs
- Cook patties in a little bit of oil for 4-5 minutes on each side. They should look crispy and golden brown on each side.
- Start the Guacamole: While the patties are cooking, gently combine the avocado, salsa and tomatoes.
- Assemble and serve