Who said burgers need to be all about the beef? Not us! This Sweet Potato Quinoa Burger is the perfect vegetarian and gluten-free addition to your next grill out. They are sure to tantalize your taste buds and add a pop of color to your plate.
Just in time for your next grill out, this Sweet Potato Quinoa Burger is the perfect veggie burger when you want something a little different. I love sweet potatoes, but I'm actually surprised that I liked them so much in this veggie burger recipe.
Not only do they help the hold-together factor (making this veggie burger much more grill-worthy), but they also help create a veggie burger with a truly unique flavor profile.
Everyone knows that a good burger needs a great sauce. (It's like a rule in case you forgot.) This Avocado Yogurt Sauce has the perfect amount of kick to counterbalance the slight sweetness of the burger and is so good you just may find yourself putting it on everything.
Ingredients
- Sweet Potato: You want about 1 cup of mashed sweet potatoes, which is roughly one medium sweet potato.
- Cooked Chickpeas: Chickpeas and sweet potatoes pair well together in this sweet potato burger recipe. White beans would be a good substitute.
- Cooked Quinoa: Feel free to swap with cooked brown rice or millet if that's what you have on hand.
- Quinoa Flour: If quinoa flour isn't available, oat flour or any flour you prefer can be used as a replacement.
- Pepitas: Sunflower seeds or chopped nuts could also do the trick here.
- Chopped Cilantro: Not a fan of cilantro? Parsley or even basil can offer a lovely freshness too.
- Diced Red Onion: You could use green onions or shallots for a milder taste.
- Minced Garlic: Garlic powder can be used in a pinch.
- Egg An egg works best to bind the ingredients together, but if you are keeping this vegan, feel free to use an egg substitute or flax egg.
- Dijon Mustard: Any mustard on hand will do, but Dijon is our favorite for this recipe.
- Chile Powder, Cumin, and Smoked Paprika: This trio of spices brings warmth and a smoky undertone. Feel free to adjust the amounts based on your spice tolerance or swap out for your favorites.
- Sea Salt: To enhance all the flavors. Pink Himalayan or even kosher salt are fine substitutes.
For the Sauce:
- Greek Yogurt: It creates a rich, tangy base for our sweet potato veggie burger sauce. Vegan yogurt works great for a dairy-free option.
- Avocado: Adds creaminess and richness. If avocados are out of reach, a dollop of mayo (traditional or vegan) can work in a pinch.
- Fresh Cilantro, Minced Red Onion, Minced Garlic, Sea Salt, and Fresh Ground Black Pepper: These bring our sauce to life with freshness and zing. Feel free to adjust according to your taste preferences.
Tips and Tricks
- Don't Skip Roasting: Roasting the sweet potato not only intensifies its natural sweetness but also makes it easier to mash. A little olive oil, salt, and pepper go a long way in bringing out that cozy, caramelized flavor we all love.
- Get Creative with Toppings: Think beyond lettuce and tomato. Avocado slices, a dollop of hummus, or even a crunchy slaw can elevate your burger from good to gourmet.
- Bind It Right: If you find your burger mixture a bit too wet and difficult to shape, don't panic. A little more flour (quinoa or your choice) can help bind the ingredients. And remember, a chilled mixture holds together better, so don't hesitate to put it in the fridge for a bit before shaping your patties.
- Perfect Patties: When forming your quinoa and sweet potato burgers, I've found that wetting my hands slightly makes the process a breeze. No sticking, no mess! In my experience, patties that are about ½ inch thick are best.
Recommended Tools
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- Baking Sheet
- Food Processor
- Grill or Grill Pan
More Veggie Burger Fun
- Black Bean Quinoa Burger: This veggie burger combines the rich, earthy flavors of black beans with the subtle nuttiness of quinoa.
- Beet Burger: Its vibrant color alone is enough to gather a crowd, but it's the sweet, slightly earthy taste that'll win over even the most skeptical of eaters.
- Mexican Quinoa Burgers: Spice up your burger night with a little fiesta flair thanks to these Mexican Quinoa Burgers.
- Bread Machine Hamburger Buns: Soft and fluffy, with just a hint of sweetness, they're the ideal canvas for any veggie burger masterpiece. Plus, using your bread machine means you get all the glory of homemade buns with minimal effort – it's a win-win!
Sweet Potato Quinoa Burger with Avocado Cilantro Yogurt Sauce
Ingredients
- 1 sweet potato
- 1 ½ cups cooked chickpeas drained and rinsed
- 1 cup cooked quinoa
- 1 cup flour (I used quinoa flour)
- ⅓ cup pepitas (pumpkin seeds)
- ⅓ cup chopped cilantro
- 1 cup diced red onion
- 3 cloves garlic minced
- 1 egg beaten, (or flax egg)
- 1 tablespoon Dijon mustard
- 1 tablespoon chile powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon sea salt
Sauce
- 1 cup Greek yogurt dairy or non-dairy
- ½ avocado peeled, pitted and mashed
- ¼ cup fresh cilantro chopped
- 2 tablespoons minced red onion
- 1 teaspoon minced garlic
- 1 teaspoon sea salt
- ½ teaspoon fresh ground black pepper
Instructions
- Preheat oven to 400 degrees. Pierce sweet potatoes several times with a fork. Plack on a baking sheet and cook for 50 to 60 minutes, until tender. Allow to cool. Discard skin and mash.
- If using flax egg, combine 1 tablespoon ground flax seed with 3 tablespoons warm water. Mix well and set aside.
- In a food processor pulse 1 cup of the potato, chickpeas, quinoa, flour, pepitas, cilantro, onion, garlic, egg, Dijon, chile powder, cumin, paprika and salt until the mixture is chunky. (Do not over process.) Form into 6 patties and refrigerate for at least 1 hour.
- Heat a grill pan or indoor grill to medium high and brush with oil. (You may also use and outdoor grill.) Cook for 10 minutes per side.
- To make the sauce combine ingredients in a food processor and process until smooth.
Shannon Graham
The yogurt sauce is easier to make than I thought!
RN
Can these be frozen? If so, before or after cooking?
Wendy Polisi
Yes! You can freeze them either before or after cooking.