Amarante
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 Mon, Jun 22 2015, 10:08 am
Sweet Potato Quinoa Veggie Burgers
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Yield: 10 medium
Summary:
In these easy vegetarian burgers, sweet potato and quinoa lends structure while healthy walnuts ensure that they remain moist. Cumin, turmeric and curry balance the sweetness of the potatoes.
Ingredients:
1/2 cup quinoa (use 1 cup cooked quinoa)
1 medium sweet potato (use 1 cup cooked sweet potato, lightly packed)
1 15 oz can chickpeas, rinsed, drained and patted dry with paper towel
3/4 cup whole walnuts
2 tablespoons freshly squeezed lemon juice
4 eggs
3 cloves garlic, peeled and chopped
3 scallions, white and most of green, chopped
3 tablespoons parsley, chopped
1 teaspoon curry powder
1 teaspoon cumin powder
1/2 teaspoon turmeric
1/2 teaspoon salt
ground pepper to taste
7 tablespoons whole wheat breadcrumbs
Directions:
Rinse quinoa and cook according to package directions. Cool and set aside.
Peel and slice sweet potato and place in steamer. Cook over boiling water 15-18 minutes or until fork tender. Drain, cool and set aside.
Toast walnuts lightly in non-stick pan, until golden and fragrant. Cool and set aside.
In a food processor, combine chickpeas, walnuts, lemon juice and eggs. Whirl for 15-20 seconds, until combined (should not be perfectly smooth). Scrape bowl as needed.
Add garlic, scallions, parsley, curry, cumin, turmeric, salt and pepper. Pulse until combined.
Add cooked sweet potato and bread crumbs, pulse until combined. Add quinoa and pulse until combined. It’s better if your mixture is not too smooth.
Notes:
Notes: This mixture can be made a day in advance and stored covered in the refrigerator. The patties will feel a little loose as you’re forming them but that’s ok. If you’re not sure, add a little more breadcrumbs.
These veggie burgers may be grilled on the BBQ or pan fried with a little oil in a non-stick pan.
Consider serving with sliced cheese, rounds of thinly sliced red onion, your favorite salsa, avocado, tomatoes, or just about anything you can load on the bun.
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