Sweet Potato and Quinoa Herb Burger
This delicious Sweet Potato and Quinoa Herb Burger combines the delicate sweetness of roasted sweet potatoes with hearty quinoa and fresh herbs, resulting in a flavorful, wholesome patty. It balances earthy, sweet, and savory notes, making it a standout vegetarian option perfect for a weeknight dinner or a casual gathering.
Ingredients
- 1 large sweet potato peeled and cut into cubes, or baked whole (approximately 200 g)
- 2 cups cooked quinoa about 370 g
- ½ medium onion finely diced
- 2 cloves garlic minced
- 2 tbsp fresh parsley chopped
- 2 tbsp fresh cilantro chopped
- 1 tsp dried oregano
- ½ tsp salt adjust to taste
- ¼ tsp black pepper freshly ground
- 1 large egg (optional) for binding; substitute 1 tbsp flaxseed meal + 3 tbsp water for vegan option
- 2 tbsp olive oil plus extra for cooking
- ½ cup breadcrumbs panko or whole wheat for binding; optional
Instructions
- Pre-cook the Sweet PotatoPreheat your oven to 200°C (400°F). Peel and cube the sweet potato. Drizzle with a little olive oil, then roast for about 15 minutes until fork-tender. Alternatively, steam or microwave the sweet potato until soft.
- Prepare the QuinoaIf you haven't already, cook the quinoa according to the package instructions. Typically, rinse 1 cup of dry quinoa, combine with 2 cups (480 ml) of water, bring to a boil, then reduce heat and simmer for 15–18 minutes until liquid is absorbed.
- Sauté AromaticsWarm 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and minced garlic. Sauté for 5 minutes until the onion becomes translucent and slightly golden.
- Combine IngredientsIn a large bowl, mash the roasted sweet potato. Stir in the cooked quinoa, sautéed onion and garlic, chopped parsley, cilantro, oregano, salt, and pepper. Mix in the egg (if using) and breadcrumbs for binding.
- Form PattiesShape the mixture into 4 patties. If the mixture is too wet, add a bit more breadcrumbs; if too dry, drizzle in a little water or olive oil.
- Cook the PattiesHeat 1 tablespoon of olive oil in a skillet over medium-high heat. Gently place each patty in the pan and cook for about 3–4 minutes per side, until golden brown and heated through. For a lighter option, bake the patties at 200°C (400°F) for 10–12 minutes, flipping halfway.
Notes
- For a vegan version, replace the egg with a ‘flax egg’ (1 tablespoon ground flaxseed + 3 tablespoons water).
- To enhance flavor, add a pinch of smoked paprika.
- For gluten-free, use certified gluten-free breadcrumbs or omit them in favor of extra quinoa.
- Toast your burger buns and add crisp lettuce, tomato slices, and a dollop of herbed yogurt sauce or a tangy aioli for an extra flavor dimension.
Nutrition
Calories: 325kcalCarbohydrates: 49gProtein: 9gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 41mgSodium: 461mgPotassium: 533mgFiber: 6gSugar: 6gVitamin A: 12315IUVitamin C: 6mgCalcium: 90mgIron: 3mg
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