Posted on August 23 2020
Vegan Sweet Potato Quinoa Burger
Vegan Burger Recipe
Fancy burger patties do not need a lot of ingredients, this one needs a handful five. These patties are packed with protein, good fats, flavours, and fragrant with rosemary. These are just what you need in a patty; crisp from the outside and moist from the inside.
Baking these makes its more wholesome, as the tradition deep-fried uses a lot of oil and these really soak all of it up.
Remedy if the mix gets too moist – Let it sit and rest for 5-10 mins as it will thicken up a bit. Even then, if its moist add some tablespoon raw quinoa or grounded flax seeds they are really good at soaking up the moisture.
Quinoa – A healthier alternative
The benefits of quinoa
- It’s a complete protein
- It’s high in fibre
- It’s high in minerals - Iron, magnesium, zinc
- Gluten-free grainKidney beans - Excellent plant-based source of protein
Therefore, these beans:
- May aid weight loss,
- Promote colon health
- Moderate blood sugar levels.
1 sweet potato.
⅓ cup (60g) quinoa, raw.
14 oz. (400g) can kidney beans, cooked.
1 tsp. rosemary.
½ tsp. chili flakes.
Preheat oven to 410°F (210°C) and cut the sweet potato into ¾ inch (2cm) pieces. Place it in an ovenproof dish, drizzle with spray oil and season with salt & pepper, rosemary, and chili flakes. Bake for 25-30 minutes.
Once potatoes are cooked, allow them to cool slightly. Then peel off the skin, place in a bowl, and mash the flesh with a fork. Add in the drained beans and also mash with a fork.
Cook quinoa according to instructions on the packaging. Once cooked, transfer to the mashed beans and potato, season with salt & pepper, and mix well.
Using slightly wet hands, form 4 patty’s. Place on a baking tray lined with tin foil and bake for 20-25 minutes in 410°F (210°C).