Sweet Potato Burgers
Updated: Aug 20, 2020
The great thing about veggie burgers is that there are so many varieties. No two are ever alike. I have made many and I have my favorites, but am always trying something new and different. Since I love sweet potatoes (does anyone not like sweet potatoes?!) I used it as the binder in this version and it's a winner!
The sweet potato along with the red quinoa and kidney beans give the burger a nice color, but of course any other quinoa and bean would work fine too. Round out this meal with some Mom's Potato Salad, Garlicky Roasted Broccoli and Quick and Easy Chocolate Mousse for a celebratory meal!
Sweet Potato Burgers
1/2 cup cooked kidney beans (I use canned, drained and rinsed)
1 cup cooked red quinoa (1/3 cup uncooked)
1/4 cup finely chopped red pepper
1/2 cup finely chopped mushrooms
1 large sweet potato
1/4 cup rolled oats
1/4 cup chopped fresh basil
1 tablespoon chopped fresh parsley
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/4 teaspoon salt, optional
1/4 teaspoon pepper
Burger buns (I like Ezekiel brand English muffins for this)
Heat oven to 450. Bake sweet potato in hot oven until fork tender. While potato is cooking prep all of your other ingredients. When the sweet potato is done, peel off the skin.
Mash kidney beans using an electric mixer on the lowest setting (if no mixer, just mash with a fork). Add cooked quinoa, red pepper, and mushrooms. Stir until combined. Add sweet potato and stir until combined. Add rolled oats and stir until combined. Add basil, parsley, thyme, garlic powder, salt and pepper. Stir until everything is well combined. Chill for one hour.
Heat oven to 400. Form the quinoa-sweet potato mixture into four patties. Place the patties on a baking sheet lined with parchment paper or a silicone baking sheet. Bake 15 minutes. Check for doneness on the bottom side. The burger should not stick. If it sticks, continue to bake until you can easily slide a spatula under it and flip. Once flipped, cook about 10 more minutes or until top is firm. Let cool about 5 minutes. The burgers will become firmer as they cool. Remove from baking sheet onto burger buns. Top with whatever fixings you like - tomato, lettuce, onion, ketchup, mustard, relish etc. and enjoy!