This is not your average veggie burger recipe - it's a sweet potato burger! A sweet potato veggie burger, that is. Packed full of lots of healthy ingredients, these sweet potato burgers are truly inspired by Southern cooking - they're made from sweet potatoes, quinoa, maple syrup, pecans and kale. This is a good one to bookmark if you need an idea to use up some leftover cooked or mashed sweet potatoes, or even if you have leftover cooked quinoa on hand.
This recipe is vegetarian, and, as long as you use a vegan margarine or vegan butter substitute, they are vegan as well. All of the ingredients are gluten-free, but obviously if you are planning to serve them on hamburger buns, you'll need to find some which are gluten-free if you're cooking for anyone with wheat and gluten sensitivities.
These award-winning Southern-inspired vegetarian and vegan sweet potato burgers made with quinoa were developed by Tolerant Vegan blogger Nikki Haney and courtesy of the North Carolina Sweet Potato Commission.
See also: More veggie burger recipes to try
- 3 medium sweet potatoes (about 1 1/2 pounds)
- 1/4 cup quinoa, uncooked
- 2 tablespoons vegan butter substitute, or butter
- 2 tablespoons maple syrup
- 1/8 teaspoon cayenne pepper
- 1 cup chopped kale
- 1/2 cup dry roasted pecans, chopped (see Note)
- 1 small sweet onion, very coarsely chopped
- Freshly ground black pepper
- 4 hamburger buns
Preheat oven to 400°F. Pierce sweet potatoes and microwave together until soft, 4 to 6 minutes. Mash firmly into measuring cups to make 2 cups; transfer to a medium mixing bowl.
Meanwhile, in a small saucepan, bring 3/4 cup water and the quinoa to a boil. Reduce to a low simmer and cover, until the water is nearly absorbed and the quinoa appears transparent, about 8 to 10 minutes. Remove quinoa from the stove; allow to sit covered, for 5 minutes.
In a separate saucepan, melt 1 tablespoon of the vegan butter substitute or butter. Stir in 1 tablespoon of maple syrup and the cayenne pepper. Add mixture to the mashed sweet potatoes along with the kale, cooked quinoa, pecans and 1/2 teaspoon salt; mix well.
Form the mixture into four patties; place on a well-oiled baking sheet. Bake for 35 minutes, turning once at the halfway point.
When the burgers have around 15 minutes left to bake, make the onion topping. In a small skillet over medium heat, melt the remaining 1 tablespoon vegan butter substitute. Add the onion; sprinkle with salt and fresh ground black pepper to taste. Cook and stir for 12 minutes. Reduce heat to low; add remaining 1 tablespoon of maple syrup. Cook and stir until onions are slightly brown, about 3 more minutes; remove from heat.
Transfer burgers to buns and top each with onion mixture.
Makes four sweet potato veggie patties.
Like cooking with quinoa? Here's a few more quinoa recipes to try.