Sweet Potato Quinoa Burgers
This hearty veggie burger borrows its flavor cues from South East Asia for a delicious spin.
45 min.prep time
60 min.total time
1/2 cup water
1/4 cup uncooked quinoa
2 medium (about 1 1/4 pounds) sweet potatoes
1/4 cup fresh cilantro leaves
1 (15-ounce) can cannellini beans, drained, rinsed
2 teaspoons maple syrup
1/4 teaspoon salt
1/2 cup panko bread crumbs
1/4 cup finely chopped peanuts
1 (6-ounce) bag (2 cups) sweet potato chips, crushed
1 1/2 cups finely chopped arugula
2 tablespoons chopped red onion
1/2 cup sweet chili sauce
8 slices whole wheat bread, toasted
Chopped peanuts, if desired
Heat water in small saucepan over medium-high heat until it comes to a boil; add quinoa. Cover; cook over low heat 10-12 minutes or until water is absorbed.
Pierce sweet potatoes several times with fork. Microwave, turning over every 2 minutes, 8-10 minutes or until potatoes are fork tender. Cut open sweet potatoes; cool 15 minutes. Scoop out insides of sweet potatoes using spoon.
Place hot sweet potato pulp, cilantro, cannellini beans, maple syrup and salt into large food processor bowl fitted with metal blade. Process, scraping bowl often, until beans are mashed and mixture is well combined. Transfer mixture to bowl.
Stir in cooked quinoa, bread crumbs and 1/4 cup peanuts until well mixed. Shape mixture into 8 patties.
Place crushed sweet potato chips into shallow bowl. Coat all sides of each patty with crushed chips.
Heat 2 tablespoons butter in 12-inch skillet over medium heat until sizzling; add 4 burgers. Cook, turning once, 5-6 minutes or until burgers are light golden brown and heated through. Repeat with remaining butter and patties.
Combine arugula, red onion, and 2 tablespoons chili sauce in bowl.
Place 1 slice cheese onto each slice toasted bread. Top each with about 2 teaspoons sweet chili sauce, 1 burger and 1 tablespoon arugula mixture. Sprinkle with chopped peanuts, if desired.
Burgers can be prepared and coated with sweet potato chips as directed, then wrapped and frozen for up to 1 month. Thaw in refrigerator. Cook as directed. For a crunchier burger, freeze burgers without chips. Coat thawed burgers in crushed chips right before cooking.
Nutrition Facts (1 serving)
Dietary Fiber: 7g
Recipe #15870©2013Land O'Lakes, Inc.