Spicy Sweet Potato & Quinoa Burgers

served with a creamy guacamole

served with a creamy guacamole

My sister and her boyfriend came for a visit recently and although my heart loved it, my belly did not.

mashing the sweet potato provides a good arm workout

mashing the sweet potato provides a good arm workout

Guys, we ate out a lot.

[so much that I felt the need to do a bit of intermittent fasting afterwards and I never fast]

in their raw form

in their raw form

After all that restaurant food, I was delighted to get back in my own kitchen and the first meal I made was this vegetarian friendly burger.

I also did some parsnip and carrot fries, because I'm crazy like that

I also did some parsnip and carrot fries, because I’m crazy like that

If you’re the traditional sort and cannot contemplate eating these without a bun but still want to remain gluten/grain free, I’d recommend these buns made from a mixture of coconut and almond flours.

Or these cashew versions from Against All Grain.

Spicy Sweet Potato & Quinoa Burgers (makes 5)

  • 1 large sweet potato, peeled and diced
  • 1/2 cup quinoa
  • 1 clove garlic, minced
  • 1 green bird’s eye chili, finely sliced
  • 1/4 white onion, finely chopped
  • 1 tbsp butter
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/4 tsp sea salt
  • 1/2 tsp black pepper
  • 3 tbsps coconut oil (optional unless you’re frying your burgers)
  • 2 tbsps coconut flour (also optional unless you’re frying)
  1. Add the sweet potato to a pot of boiling water and simmer for 15-20 minutes until soft.
  2. Put the quinoa in a small pot and pour in 1 cup water. Bring to a boil then reduce the heat to let simmer for ten minutes or until all the water is absorbed. Drain and set aside.
  3. Transfer the potato to a large mixing bowl, add the sea salt and pepper and mash vigorously until smooth.
  4. Heat the butter in a small frying pan. Add the chili, onion and garlic. Gently saute for 5 minutes until the onion softens.
  5. Tip the chili, garlic and onion mixture into the mashed potato. Add the quinoa and stir until combined.
  6. When the mixture has cooled sufficiently, grab a handful and shape into burger-like patties. Chill in the fridge for 30 minutes.
  7. If frying: Dust the burgers on both sides with the flour. Heat the coconut oil in a frying pan, when hot carefully add the burgers and fry for 3 minutes on each side. If grilling: Remove and place under the grill/broiler for 10 minutes, turning halfway through to ensure they brown on both sides. Can be served hot or cold.

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This post was also shared at Party Wave Wednesday

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6 thoughts on “Spicy Sweet Potato & Quinoa Burgers

  1. Hmmm. This looks delicious. Not sure about the Quinoa though. I can’t remember what quinoa tastes like. But I think I have a little bit of a gluten problem too. So, this could work.

  2. Ugh, I always feel horrible after eating out for several meals in a row… definitely know what you mean about the fasting! These burgers look wonderful though. A whole heap of tummy-friendly goodness in a patty! Thanks for sharing your recipe. I like your site… it’s my first visit and I can already tell that I’m going to love the rest of your recipes! Thanks :)

  3. Pingback: Cassava Hash Browns | Things My Belly Likes

  4. Pingback: Jalapeno & Garbanzo Burgers | Things My Belly Likes

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