Nourish

How to Make Sweet Potato-Quinoa Burgers

Say hello to a sweet spin on a classic. This simple recipe for sweet potato-quinoa burgers is a lighter alternative to the standard beef patty.

June may be slowly winding down, but there are still plenty of ways we’ve come up with to “lighten up.” A sweet alternative to the tried-and-true hamburger, these sweet potato-quinoa burgers are as simple as they are satisfying. Made with sweet potato, red onion, black beans, and quinoa, these vegetarian-friendly patties are served atop brioche buns slathered with avocado mash. A side of honey slaw delivers satisfying crunch and a colorful complement to this inventive, flavor-rich dinner.

RECIPE TIPS
Incorporate burger ingredients without crushing them; using your hands prevents over mixing and ensures a softer touch. The patties will feel slightly wet, but they’ll hold together during cooking.

INGREDIENTS
1 lime
1 red onion, divided
1 sweet potato
1 ounce baby spinach
1 cup black beans
1⁄4  teaspoon ground cumin
1⁄4  teaspoon sweet paprika
1⁄4 cup quinoa
3⁄4  cup shredded cabbage
3⁄4  cup shredded red cabbage
1⁄2 cup shredded carrots
2 tablespoons apple cider vinegar
2 1⁄2 tablespoons honey
1  avocado
2  brioche buns

YOU’LL NEED
3  tablespoons olive oil
1⁄2 cup water
baking sheet
potato masher (optional)
12″ large nonstick pan 

INSTRUCTIONS


1. Prepare Ingredients
Preheat oven to 425°F. Halve lime. Peel onion and halve. Cut 1⁄2 into small dice and thinly slice remainder. Rinse sweet potato and cut into 1⁄2-inch dice. Rinse spinach and thinly slice. Rinse black beans.

2. Roast Vegetables
On a baking sheet, toss diced onion and sweet potato with cumin, paprika, 1 tablespoon olive oil, 1⁄2 teaspoon kosher salt, and pepper. Arrange in a single layer, transfer to oven, and roast until tender, 12-15 minutes.

3. Cook Quinoa
While vegetables roast, place quinoa, 1⁄2 cup water, and a pinch salt in a small pot over high heat. Bring to a boil, then reduce heat to medium and simmer until water is evaporated and quinoa is tender, 10-12 minutes. Remove pot from heat and set aside.

4. Make Slaw and Mash Avocado
In a large bowl, stir together green cabbage, red cabbage, carrots, apple cider vinegar, honey, sliced onion, spinach, and 1 tablespoon olive oil. Season with 1⁄2 teaspoon kosher salt and pepper as desired. Halve avocado and discard pit. Using a spoon, carefully scoop out flesh and place in a medium bowl, discarding skin. Add juice of 1 lime. Using a fork, mash until mostly smooth. Season with 1⁄4 teaspoon kosher salt and pepper as desired.

5. Form and Sear Burgers
In a large bowl, combine roasted sweet potato-onion mixture and black beans. Using a potato masher or fork, gently mash until mostly smooth. Add quinoa and using your hands, mix well (see Recipe Tip). Divide mixture evenly and form into 2 patties, about 1⁄2-inch thick. Heat 1 tablespoon olive oil in a large nonstick pan over medium-high heat. When oil is shimmering, add burgers and sear until lightly browned, about 3 minutes per side. Transfer to a plate.

6. Plate Burgers
Wipe pan from burgers clean. Halve buns and add to pan over medium heat. Toast until until lightly golden, 1-2 minutes per side. Top bun bottoms with burgers, dividing evenly. Slather avocado mash on top, then add 1-2 tablespoons slaw. Finish with bun tops and enjoy with remaining slaw alongside.

For more creative spins on classic dishes, sign up for Plated, and receive a free dinner for two with your first delivery.

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