I wish I had a good excuse for making these Sweet Potato Quinoa Burgers, but to be completely honest…I just wanted them. Come on, doesn’t the title just say it all? These burgers just wanted to be made and I was the gal to get the job done. Someone had to, right? By the way, who says “gal” anymore? Sheesh!
How to Make Sweet Potato Quinoa Burgers
It’s easy to make Sweet Potato Quinoa Burgers! Start with scrubbing and wash the outside of a sweet potato. Use a fork to stab the potato several times and then place it in the microwave and cook for two minutes. Remove from the oven and allow it to cool. After it’s cooled, chop into large cubes.
Then place the gluten-free crackers in a food processor and pulse until a coarse flour is formed. Pour half of this on a plate and set aside.
To the remaining half of the cracker crumbs, add the cubed sweet potatoes, drained chickpeas, green onions, cashews, garlic powder, salt, nutritional yeast flakes, quinoa, ground flax seeds, and corn starch. Pulse for a couple of seconds and then use a spatula to push the ingredients back down. Pulse again for several seconds. I like to leave some texture in the burgers so I’m not trying to puree it down to a paste, just creating a cohesive mass.
Add about a half cup of cornmeal and pulse for another second or two to combine. Let that mixture sit for about 5 minutes. If it’s still too sticky to handle, add another quarter cup of cornmeal and pulse again. Add the chopped kale and stir to distribute throughout the mixture.
When you’re ready to cook the burgers, turn your oven to 200F and pour a tablespoon of vegetable oil in a skillet over medium to medium-high heat. Form into patties and press one or two garlic clove slices onto the outside of the patty, then dredge it through the remaining crumbled crackers to create a nice coating.
Place 3 or 4 patties on the skillet (depending on the size of the pan and cook for about 5 minutes on one side. Sprinkle salt and pepper on the uncooked side of the patties. Flip the patties and cook on the other side until the patties have firmed up and are brown on both sides.
Place the cooked veggie burgers on a pan and place that pan in your heated oven or toaster oven. Repeat cooking the remaining veggie patties using process described above until all the burgers are cooked, allowing each about 10 minutes to stay in the oven before serving.
Serve on toasted buns with dairy-free mayo, pickles, onions, and sliced tomatoes.
You know, if I had a quarter for every time I came up with a new way to use sweet potatoes, I’d have a quarter. Or maybe two. Ok. I’d probably have a whole roll of quarters by now. There’s Sweet Potato Tater Tots, sweet potato dinner rolls. Who knows what else could be coming around the corner. Maybe sweet potato ice cream?
Hmm…or maybe not!
Either way, it’s about time this lowly root vegetable (literally) had its day. I mean, the poor plant spends the majority of its life underground. Because, I just think it should be quite a celebration when it’s finally on the other side.
That’s why today it’s time to celebrate, with these sweet potato quinoa burgers. Bring it on!
What’s to Love About Sweet Potato Veggie Burgers
There’s a lot to love with these sweet potato quinoa burgers, but let me start with quinoa. It’s one of the few grains that are a complete protein. Most grains require combining with another complex carbohydrate to complete that accomplishment, but the tiny quinoa grain does it all on its own.
You go, keen-WAH!
But even with the “you complete me” grain in the mix, we’re still including some chickpeas. That means each bite of these delicious sweet potato quinoa burgers is loaded with a bunch of protein. Maybe I should have called these Power Veggie Burgers!
A good idea for a future recipe. 🙂
A “bunch” is a technical term. I’d explain it to you but it’d take me too long.
Oh wait. It means “a lot.”
Also, I love that quinoa is so easy to cook. Some whole grains, like brown rice, seems like they take forever, but quinoa is done in a jiffy.
These Sweet Potato Quinoa Burgers are Healthy
Back to this sweet potato quinoa burgers recipe. In addition to quinoa and chickpeas, this recipe also includes kale and sweet potatoes too. Here’s a breakdown of some of the healthiness this sandwich provides you:
- Sweet Potatoes are rich in Vitamin A, Vitamin C, Beta-carotene, Potassium and Fiber just to name a few.
- Quinoa delivers a powerful punch of protein, fiber, folate, iron and much, much more.
- Gluten-free – OK, this is technically not an ingredient, but whether you’re sensitive to gluten or not, it’s probably not a bad idea to have some meals that are free of gluten.
- Chickpeas provide something we’re all looking for, satiety. People who eat chickpeas report feeling satisfied with their food and as a result, eat less throughout the day. You GO Chickpeas! Maybe that’s because the garbanzo bean (the chickpea’s other name) is chockfull of fiber. Just 2 cups delivers all the fiber you need in an entire day! Chickpeas also deliver nutrients such as manganese, folate, iron, and protein.
- Kale is a cruciferous that’s loaded with Vitamin K. It also boasts folate, protein, omega-3 fats, and fiber.
- Ground Flax Seeds are one of the best sources of omega-3 fats. They also deliver on selenium, B1, and copper, in addition to other goodies.
- Cashews are relatively low fat compared to most nuts, and over 80% of the fat they contain is the unsaturated kind. Cashews also come with copper, magnesium, and zinc.
Give This Recipe a Hand
So, these Sweet Potato Quinoa Burgers are probably the healthiest veggie burgers on the planet, but is that all? I mean, isn’t there anything else that matters besides being healthy? Well, now that you mention it, there is something else that’s pretty important when it comes to eating. Taste. Don’t worry, I’ve got that covered too.
Not only is this recipe super healthy, it’s pretty darn delicious too. You betchya. I can say that because my husband used to live in North Dakota. They say that kind of thing there. Along with “holy buckets.”
Just think about that one for a minute. It’s pretty hilarious.
OK, but beyond health and flavor is there something else it needs? I’d say a big YES to that one because I love to encourage you to play with your food; make it truly your own. If you need some ideas to get the ball rolling, here’s some suggestions for changing this recipe up a little:
- Add some dried dill to the mix. I love dill in just about everything
- For a cheesier flavor, add more nutritional yeast flakes
- Top this with some sautéd mushrooms
- Add a dollop of vegan cheese sauce before serving
Whatever you do, be sure to take time to savor the meal. I read a quote from Buddhist Monk, Thich Nhat Hanh, that he says this mantra before his meals: I see before me, the presence of the entire universe, supporting my existence.
This is important because sometimes I have a tendency to storm through a meal without thinking. This mantra reminds me to be more mindful. So, savor the meal and feel the gratitude for delicious, healthy food!
Sweet Potato Quinoa Veggie Burgers
- 1 flax egg
- 1 medium sweet potato
- 1 tablespoon olive oil
- ½ cup chopped onions
- ½ cup chopped bell pepper
- 3 cloves garlic, minced
- 1 15-oz can chickpeas, drained
- ⅓ cup bread crumbs
- ½ teaspoon salt
- 1 tablespoon nutritional yeast flakes
- 1 cup cooked quinoa drained and pressed with a paper towel to remove excess liquid
- ½ – 1 cup kale chopped
- Salt and Pepper to taste
- Prepare the flax egg. Set aside.
- Scrub and wash the outside of a sweet potato. Place it in the microwave and cook until tender, roughly 1 minute, depending on your microwave. Let it sit until it's cool enough to handle. Then put it in a bowl and mash it with a fork. Measure out ½ cup of the mashed potato.
- Add the oil to a skillet over medium heat. Once the oil is heated, add the onion and bell pepper. Cook until tender, around 5 minutes. Then add the garlic and cook for one minute.
- Add the chickpeas to a food processor with the cooked veggies. Pulse in short bursts several times until the mixture comes together.
- Transfer the mixture to a bowl and add the breadcrumbs, mashed potatoes, flax egg, seasonings, and chopped kale. Stir until combined.
- Bake: To bake, preheat the oven to 350°F/180°C. Line a baking sheet with parchment paper. Make 4 patties and place them on the prepared baking sheet. Bake for 15 minutes.
- Skillet: To cook the patties in a skillet, add a tablespoon of oil over medium heat. Once the oil is shimmering, add the patties and cook for 5 to 7 minutes until they're browned on the bottom and firm enough to flip. Turn the patties, add another tablespoon of oil, and cook the other side for 5 to 7 minutes. Turn off the heat, cover, and keep the patties in the pan as it cools for another 10 minutes. They will firm up as they cool. Depending on the size of your skillet, you may need to cook these in batches.
- Place each burger on a bun and dress with sliced tomatoes, lettuce, and vegan mayo.
- Keep burgers in an airtight container in the fridge for up to 5 days. You can freeze them in freezer-safe containers or bags for up to 2 months.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
Finally, you might also want to check out these other veggie burgers recipes:
- I’ve said it before and I’ll say it again, Richa is the Queen of the veggie burger and these Sweet Potato Chickpea Peanut Burgers prove my point!
- Of course you have to try Kathy’s Easy Sweet Potato Veggie Burgers of LunchBoxBunch. They’re a must!
- Sweet Potato Burgers by Gaby of What’s Gaby Cooking — looking good, Gabby!
- Want something besides a sweet potato burger? Well, you could try a couple of my other veggie burger recipes. Like this Sweet Potato Black Bean Burger or this Vegan Big Mac Sandwich.
So, whatever veggie burger floats your boat, enjoy!