Sweet Potato & Quinoa Burgers w/ Mango Guac


These are quite a mouthful in the culinary sense and English language. However you know when you’re making something and you just seem to keep adding stuff you have, while this recipe came about during this recent episode and as a rare event we managed to do out ourselves with these sweet potato black bean quinoa burgers. 

 

 

 

At the moment I am all about vegetarian patties, burgers, croquettes, etc. They allow you to make a quick and healthy dinner long as you don’t deep fry them in an ungodly amount of oil, they still satisfy that urge for crispy fried stuff while still being healthy.

 

French fried are my weakness, whether they are sweet potato fries, potato fries, butternut squash fries, kohlrabi fries,  halloumi fries even chic pea flour fries I would eat them for every meal if possible! However when I cook these in just a tablespoon or two of really good extra-virgin olive oil, they get really crisp on the outside and tender on the inside, so just like a round french fry just packed full of goodness, 

 

 

 

 

What you don’t use, last really well in the fridge, and it’s super easy to pull of out the fridge and heat up quickly for lunches. These particular patties are great because they are not only gluten-free but they are also vegan.  If you aren’t gluten-free, feel free to use regular breadcrumbs and your favorite flour. That’s it.

 

 

 

It all starts with a base of cooked quinoa. In the photos, I am using red quinoa from, I found that it has a bit more texture when cooked than white quinoa (and generally takes about 5 extra minutes on the stove), you can always use white if you prefer it or already have some in the cupboard. Make sure you are seasoning your quinoa, you can do this by adding spices and herbs to your quinoa while it’s cooking or using stock in instead of water.  Get your quinoa and sweet potato roasted and your ready to go!

 

It all starts with a base of cooked quinoa. In the photos, I am using red quinoa from, I found that it has a bit more texture when cooked than white quinoa (and generally takes about 5 extra minutes on the stove), you can always use white if you prefer it or already have some in the cupboard. Make sure you are seasoning your quinoa, you can do this by adding spices and herbs to your quinoa while it’s cooking or using stock in instead of water.  Get your quinoa and sweet potato roasted and your ready to go!

 

 

 

Some smart cookie asked, can you freeze quinoa? You defiantly can and it will help speed up the prep process of sweet potato black bean quinoa burger. 

 

How to Store Cooked Quinoa in the Freezer

  1. Spread the cooked quinoa onto a baking sheet and allow to cool to room temperature (this helps it cool faster).

  2. Once completely cool, measure the quinoa into 1 or 2 cup portions and separate into freezer zip-top bags.

  3. Squeeze out the excess air, seal the bag, and store in the freezer for up to 2 months.

  4. To defrost, either let one of the bags sit at room temperature for 1-2 hours or empty the quinoa into a bowl and microwave for 1 minute.

 

Sweet Potato Black Bean Quinoa Burger
Sweet Potato Black Bean Quinoa Burger
    Ingredients
    Instructions
    1. Make the guacamole to start, mash the avocado with the lime juice & red onion, cube the mango and add in. Season with salt and pepper and set aside.
    2. Begin by cooking potatoes with their skins on. You can either cut them up and boil on the stove or bake them in the oven.
    3. If you do not have cooked quinoa on hand, you can prepare it while while the potatoes are cooking. Mash potatoes and cut up the skins. You should have 1.25 to 1.5 cups of sweet potatoes.
    4. Set aside 1/4 cup of beans, mash the rest with a fork, then stir them into the sweet potatoes.
    5. Fold in the cooked quinoa and spices. Put the mixture in the refrigerator for one hour at a minimum to let the quinoa soak up all the flavor and liquid.
    6. When ready to prepare the patties, stir in quinoa flour. You may want to add the last of flour slowly and adjust the amount you use so you get a stiff mixture. Make sure all the flour is incorporated.
    7. Finally, add the corn, sunflower seeds, and herbs. I like cilantro, but parsley would work well.
    8. Taste and add salt or pepper, if needed.
    9. Shape into eight patties, approximately 1/2 cup each. The sugar in the sweet potatoes makes these patties sticky when forming, but if you have added enough flour, they should hold their shape in the pan.
    10. Heat skillet to medium and coat with oil. Sear patties for about 3 minutes on each side. The sides will be very crisp and brown, and patties should be warmed through.
    11. Each batch of patties cooks in ten minutes, but you may need to cook three batches. Alternatively, you can bake these in a 400 degree oven for about ten minutes on a foil covered cookie sheet, but you won't get the same crispy brown exterior.
    Recipe Notes

    Serving Size: 8 patties approx 1/2 cup each

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