|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 29g||37%|
|Saturated Fat 6g||30%|
|Total Carbohydrate 74g||27%|
|Dietary Fiber 9g||32%|
|Total Sugars 22g|
|Vitamin C 36mg||182%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is not your average veggie burger recipe—it's a sweet potato burger! A sweet potato veggie burger, that is. Packed full of lots of healthy ingredients, these oven-baked sweet potato burgers are truly inspired by Southern cooking—they're made from sweet potatoes, quinoa, maple syrup, pecans and kale and absolutely no meat, eggs, or dairy. This is a good one to bookmark if you need an idea to use up some leftover cooked or mashed sweet potatoes, or even if you have leftover cooked quinoa on hand.
This recipe is vegetarian, and, as long as you use a vegan margarine or vegan butter substitute, they are vegan as well. All of the ingredients are gluten-free, but obviously, if you are planning to serve them on hamburger buns, you'll need to find some which are gluten-free if you're cooking for anyone with wheat and gluten sensitivities.
These award-winning Southern-inspired vegetarian and vegan sweet potato burgers made with quinoa were developed by Tolerant Vegan blogger Nikki Haney and courtesy of the North Carolina Sweet Potato Commission.
3 medium sweet potatoes, about 1 1/2 pounds
3/4 cup water
1/4 cup uncooked quinoa
2 tablespoons vegan butter, or butter, divided
2 tablespoons maple syrup, divided
1/8 teaspoon cayenne pepper
1 cup chopped kale
1 cup chopped dry roasted pecans
1/2 teaspoon salt, plus more to taste
1 small sweet onion, very coarsely chopped
Freshly ground black pepper, to taste
4 hamburger buns
Gather the ingredients.
First, preheat oven to 400 F. Pierce the sweet potatoes and microwave them together until they are soft, about 4 to 6 minutes. Mash them firmly into measuring cups to make 2 cups of mashed sweet potatoes, and then transfer them to a medium-sized mixing bowl.
Meanwhile, in a small saucepan, bring 3/4 cup water and the quinoa to a boil. Reduce to a low simmer and cover, until the water is nearly absorbed and the quinoa appears transparent and is fully cooked about 8 to 10 minutes. Remove the quinoa from the stove and allow it to sit covered, for about 5 minutes.
In a separate saucepan, melt 1 tablespoon of the vegan butter substitute or butter. Stir in 1 tablespoon of maple syrup and the cayenne pepper. Add mixture to the mashed sweet potatoes along with the kale, the cooked quinoa, pecans and 1/2 teaspoon of salt and then mix it all together well.
Form the mixture into four patties; place on a well-oiled baking sheet. Bake for 35 minutes, turning once at the halfway point.
When the burgers have around 15 minutes left to bake, make the onion topping. In a small skillet over medium heat, melt the remaining 1 tablespoon vegan butter substitute. Add the onion; sprinkle with salt and fresh ground black pepper to taste. Cook and stir for 12 minutes. Reduce heat to low; add remaining 1 tablespoon of maple syrup. Cook and stir until onions are slightly brown, about 3 more minutes; remove from heat.
Transfer burgers to buns and top each with onion mixture.
Serve and enjoy.