Sweet Potato Quinoa Burgers

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The following recipe and photography for this post were provided by local blogger Abby Thome of The Thome Home.

After eating all of the heavy holiday foods, nothing tastes better than a meal that is light and bright. Whether you are vegetarian or simply looking for a hearty substitute to meat a few nights a week, these Sweet Potato Quinoa Burgers can be used in a multitude of dishes.

These substantially-sized patties keep their shape while cooking and can be stored in the fridge, making the assembly of a nutritious meal that much easier.

It all starts with roasted sweet potatoes that are mashed together with paprika-seasoned quinoa, cannellini beans, spices and a few binders. The mixture is then shaped into patties and placed onto a baking sheet to be baked for 30 minutes and then pan-seared to completion.

Serve these tasty beauties on a classic hamburger bun to replace the traditional beef. You can also crumble the patties and add to a tortilla shell that is smeared with guacamole and topped with a tangy slaw and creamy dressing. If both of these ideas sound amazing, then you’ll want to opt for my third idea: place the sweet potato quinoa burger onto a bed of tangy, sweet and salty Napa cabbage slaw. Finished with dijon aioli you’ll have a bite that is so flavorful you will be completely hooked on adding these burgers to your weekly dinner rotation!

Sweet Potato Quinoa Burgers

Ingredients

For the Sweet Potato Burgers

• 4 cups of roasted and mashed sweet potatoes (roughly 6 small sweet potatoes or 3 large)
• 1 15 oz. can Heinen’s cannellini beans
• 2 eggs
• 1/2 cup almond flour
• 1 1/2 tsp. garlic powder
• 1 tsp. paprika
• 1 tsp. salt
• 1/2 tsp. pepper

For the Quinoa

• 1 cup of quinoa
• 2 cups of water
• 1 tsp. paprika
• 1/2 tsp. garlic powder

Instructions

1. Preheat oven to 375°F.
2. Place sweet potatoes onto a baking sheet. Poke a few holes into each potato with a fork.
3. Bake for 45-60 minutes, or until sweet potatoes are cooked throughout and tender.
4. In the meantime, add one cup of quinoa and two cups of water to a pot. Stir in 1 tsp. paprika and 1/2 tsp. garlic powder. Bring to a boil, reduce to simmer with the lid on until all liquid is absorbed. Check the quinoa package for timing.
5. Once the sweet potatoes and quinoa are ready, let them both cool for 10 minutes so they are easy to handle.
6. Peel the skins off of the sweet potatoes, toss the skin out and place peeled sweet potatoes into a large bowl
7. Add 2 cups of the cooked quinoa to the bowl
8. Rinse and drain one can of cannellini beans and add to the bowl.
9. Add two eggs, 1 tsp. paprika, 1 1/2 tsp. garlic powder, 1 tsp salt, 1/2 tsp pepper and 1/2 cup almond flour.
10. Stir together until the sweet potatoes are smooth and all ingredients are distributed evenly.
11. Preheat oven to 375°F and line two baking sheets with parchment paper.
12. Scoop 1/2 cup of the sweet potato mixture into a mound on the baking sheet. Use your hands to push the mixture into a patty shape. Each patty will be approximately 1/2 inch thick and 3 1/2 inches wide.
13. Bake for 30 minutes.
14. Once they have cooked for 30 minutes, simply pan sear the patties for 2 minutes on each side in a nonstick pan coated with butter. Be gentle, these burgers are fragile up until the point of searing. Remove from pan, and enjoy right away or let cool and store in an airtight container to add to wraps, sandwiches or salad throughout the week!

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Napa Cabbage Slaw

Ingredients

• 2 cups Napa cabbage, shredded
• 2 cups purple cabbage, shredded
• 1/2 cup parsley, chopped
• 4 Tbsp. apple cider vinegar
• 1 Tbsp. extra virgin olive oil
• 1/2 Tbsp. kosher salt
• 1/2 tsp. pepper
• 1/2 tsp. garlic powder
• 1 Tbsp. sugar

Instructions

1. Toss together all ingredients in a large bowl and store in the fridge until you are ready to serve. Best served within 3-4 hours of making.

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Dijon Aioli

Ingredients

• 1/2 cup mayo
• 4 Tbsp. extra virgin olive oil
• 3 Tbsp. dijon mustard (Dick’s Horseradish Mustard is fantastic)
• 1/2 tsp. garlic powder
• 1 tsp. kosher salt
• 1/4 tsp. pepper
• 1 Tbsp. parsley, chopped

Instructions

1. Stir together all of the ingredients listed above and store in an airtight container in the fridge for up to 3 days.

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