We call these ‘clean’ burgers. They are light and fresh and you won’t feel guilty when you go for a second one. You can get a head start by prepping the quinoa and sweet potatoes the day before you want to serve them. The advance prep actually improves the texture of the burgers, allowing them to firm up nicely before cooking.

Active time: 25 minutes 

Total time: 70 minutes

2 sweet potatoes, peeled and cubed, or 3/4 cup pureed sweet potatoes

1 cup quinoa

½ cup oat flour

1 tablespoon ground flax

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon dried basil

½ cup chopped cilantro

1 clove garlic, minced

1 teaspoon grated ginger

2 green onions, finely chopped

Sea salt and black pepper to taste

1 tablespoon olive oil

  1. Preheat the oven to 375°F.
  2. If you are using cubed raw sweet potatoes, line a baking sheet with parchment paper, spread the sweet potatoes in a single layer and roast for about 25 minutes or until soft.
  3. Cook the quinoa according to the package instructions.
  4. In a large bowl, puree the sweet potatoes by hand or use a hand-mixer. Mix the quinoa into the sweet potato puree and stir well.
  5. Add the oat flour, flax, cumin, paprika, basil, cilantro, garlic, ginger, green onions and seasonings. Combine well with your hands then form into four burgers.
  6. Heat the olive oil in a heavy skillet over medium high heat. Fry the burgers for about 6 minutes on each side or until they’re golden brown.
  7. Serve with avocado slices, tomato slices, red onion slices, chipotle mayo, cilantro aioli, or guacamole (not ketchup or mustard or relish).

Makes 8 burgers

Author

Kelly is the co-founder and co-owner (with her daughter Erinn) of the ever popular, Kelly's Bake Shoppe, where 1000's flock to on a weekly basis. She lives in downtown Burlington with her husband Ken. You can find Kelly developing new content and recipes, creating marketing content and building new business ideas with her daughter Erinn. They are now writing their 2nd cookbook that is due to come out in 2020.

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