Sweet Potato and Quinoa Burgers
I don’t know how it’s already may! This year has gone by so fast and it’s getting so close to summer, as the weather heats up I know a lot of people will be having barbeques and it’s easy to feel left out when you don’t eat meat. This burger is a great plant-based alternative to have and in my opinion much more delicious. I added smoked paprika to the burger patties to give them some extra flavour and I also added lots of extra toppings to this recipe as well such as – hummus, tomatoes, lettuce and avocado and some multiseed buns but you could just have the burger patties on their own if you wanted to for weeknight meals. I even went to the effort of making my own roasted red peppers but forgot to put them on the burgers so I have added them to the ingredient list although they aren’t in the photo.
These burgers are also gluten-free because wheat doesn’t really agree with me but you could use plain flour instead of oat flour if you wanted to and for people who can’t eat oats buckwheat or brown rice flour would also work really well! I also used gluten-free buns but you don’t have to, sourdough or wholemeal would be a nice alternative.
- 1 large sweet potato (about 300g)
- 2 cans cannellini beans (rinsed and drained)
- ½ cup oat flour
- 1 cup cooked quinoa
- 1 tsp smoked paprika
- ½ tsp garlic powder
- Sal and pepper to season
- 2 Tbsp olive oil
- 6 buns (I used gluten-free but wholemeal or sourdough would be good too)
- roasted red pepper
- Preheat oven to 200°C
- Wash the sweet potato and then place on a baking sheet.
- Place the sweet potato in the oven for around an hour until soft and tender then leave to cool.
- Scoop the sweet potato flesh and place in a food processor with half the cannellini beans and blend until smooth.
- Scape the mixture out into a bowl and add in the other half of the beans, oat flour, quinoa. smoked paprika, garlic powder and then season with pepper.
- Then mix to combine, mashing the added beans slightly.
- Decrease the oven temperature to 180°C
- Heat the olive oil up in a frying pan and shape the burgers into 6 patties.
- Cook each pattie for around 1 minute on each side until golden brown and then place on a baking sheet.
- Place the baking sheet in the oven for around 20 minutes
- Remove from the oven and leave to cool for around 10 minutes.
- To assemble the burger slice the buns in half and spread hummus on both sides then layer the pattie, lettuce, tomato avocado and place the other half of the bun on top.
- Serve with your favourite summer side dishes.
- Any leftover patties can be stored in the fridge for a few days
If you make the recipe please use the hashtag #eatplantifully, #theplantifulbrunette and tag me in it!