Now that summer is finally here (and the vaccines are rolling out), we can start enjoying gatherings and barbecues again. Having a burger during a cook-out is quintessential during this time--no summer vacation is complete without having eaten your weight in hamburgers!
Beef burgers, though, are often too greasy, heavy, and high in calories. Regardless of whether you want to avoid a beef patty because of dietary or moral restrictions, your best option is to make this sweet potato, quinoa, and bean burger instead. Don’t worry… it actually tastes delicious as a hamburger!
Although it’s not the same as an authentic meat patty, the combination of vegetables and quinoa makes for a filling and hearty burger that is tasty! Adding in a variety of spices also helps create more complex flavors.
This recipe makes enough for four burgers and takes a little over an hour to complete. You’ll get 171 calories from every patty, with about 22 grams of carbohydrates, 5 grams of protein, and 6 grams of fat. It takes longer to make these burgers since you have to cook the potatoes and quinoa before mixing them, plus an additional twenty minutes in the oven to form the patties.
These burgers are well worth the effort, though, as you’ll get a delicious meal with a fraction of the health consequences. The ingredient list is short but impactful, providing you with tons of vitamins and fiber. If you’ve tried this recipe, let us know how it went and what you thought of it. Try and tag me @jennyleeisme in all your social media food posts so I can follow along on your health journey and see your attempts at my recipes!
SWEET POTATO, QUINOA & BEAN BURGER
- 1 sweet potato
- ⅓ cup quinoa raw quinoa (60g)
- 14 oz can kidney beans drained (400g)
- 1 teaspoon rosemary
- •½ teaspoon chilli flakes
- 1 ½ teaspoon olive oil
- Preheat oven to 410°F(210°C)and cut the sweet potato into ¾ inch (2 cm) pieces. Place it in an ovenproof dish, drizzle with ½ tablespoon olive oil and season with salt & pepper,rosemary, and chilli 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 burger sand grease each one with the remaining olive oil. Place on a baking tray lined with tin foil and bake for 20-25 minutes in 410°F (210°C).