I’ve been trying lots of veggie burger recipes lately, some that are bean-based, some sweet potato based, some with rice, some with quinoa, some with egg, some with bread crumbs. I never did hit on one recipe that completely met my needs so I decided to make my own combining all of the things I liked.
What I like best about this recipe is that the burgers keep very well in the refrigerator or freezer. For the last two weeks, I’ve kept a batch handy in the refrigerator. I pack them in single layers in a large OXO LockTop container, separating layers with wax paper.
It works well, the burgers re-heat great in the microwave and are good on a bun with green tomato chutney…
with a fried egg…
or just plain with steamed veggies. I pretty much like them with anything. I’d love to hear what you eat these with, especially if it’s coconut bacon. Because I’m currently obsessed with perfecting a wheat and meat free bacon substitute. But back to the sweet potato burgers. Here’s the recipe for ya!
Sweet Potato Veggie Burgers
3 cups mashed sweet potato (I bake my potatoes in the oven, then mash)
2 cups cooked quinoa
1 cup chopped kale
1/2 cup Daiya (I like the cheddar variety best)
2 eggs, lightly beaten
1 red onion, finely chopped
3 cloves minced garlic
2 T. chopped fresh parsley
1 T. olive oil
1 t. smoked paprika
1 t. black pepper
1/2 t. sea salt
1/2 t. cumin
Heat oven to 400 degrees. Line two large baking sheets with parchment paper. These brown better with parchment than on a Silpat.
Mix together all ingredients in a large mixing bowl. Form into patties with your hands, placing each patty on a baking sheet. Compress them pretty tightly with your hands, they will hold together better if you do this.
Bake for 25 minutes, then flip with a spatula. Bake for another 20 minutes or a few minutes longer if they are not browned enough yet.
If you like a really crusted burger, you can also pop these under the broiler for a couple of minutes.