Veg Out: Maple Sweet Potato Quinoa Veggie Burgers

Besides my EXTREMELY carnivorous trip to Mexico (chorizo queso dip and crunchy chicken tacos, anyone?), I’ve been trying hard to stay off the meat. It’s been pretty easy, actually; I’ve been eating a lot of curries, lentils, beans, fruit salads, and veggie burgers. I love black bean burgers from the store, but I’ve always wanted to try making my own. So, I did.

These burgers contain some very scrumptious ingredients: Sweet Potato. Quinoa. Maple Syrup. Kale.


Okay, kale is kind of gross on its own. I’ve never actually bought kale, which brought me very close to buying a large bunch of bok choi (which in fact does not look AT ALL like kale.) But in this burger, it totally works. I know, right?! Too healthy for words.

About 100 calories less than a sirloin burger! Low fat, whole foods, me gusta.

Any other suggestions for some great veggie fare? Let me know!



Maple Sweet Potato Quinoa Veggie Burgers

Serves 4

Adapted from The Tolerant Vegan


2 cups peeled, cooked and mashed sweet potatoes (about 3 medium potatoes)

1/4 cup uncooked quinoa

3/4 cup water

2 tablespoons butter

2 tablespoons maple syrup

1/8 teaspoon cayenne pepper

1 cup finely chopped kale

1/2 teaspoon sea salt (plus a sprinkle for the onion topping)

1 sweet onion, coarsely chopped

black pepper

hamburger buns of your choice


Microwave sweet potatoes together until soft, about 4-6 minutes. Remove skin and mash. Measure 2 cups packed sweet potato into a medium mixing bowl.

Combine quinoa and water in a small saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 8-10 minutes, or until all the water is gone. Turn off heat and let sit for 5 minutes.

Preheat oven to 400 degrees.

Melt 1 tbsp butter in the microwave and add 1 tbsp maple syrup and cayenne pepper. Pour over mashed potatoes. Add kale, quinoa, and salt to potato mixture. Form into 4 one-inch thick patties and place on a well-oiled baking sheet. Bake for 45 minutes, flipping patties halfway through.

About 15 minutes before patties are done, melt remaining tbsp of butter and onion in medium skillet over medium heat. Add salt and pepper to taste. Cook for 12 minutes, stirring frequently. Turn the heat to low and add remaining tbsp of maple syrup. Cook for 3-4 more minutes, until the onions are slightly brown.

Remove from heat and spoon over burgers. Serve on a bun of your choice! Or no bun at all.



4 responses to “Veg Out: Maple Sweet Potato Quinoa Veggie Burgers

  1. Pingback: Veg Out: Maple Sweet Potato Quinoa Veggie Burgers | Luv Dat …: Vege Bun ~ Vege Food on Vege Bun, Vegetarian Bun, Veggie Bun, Vegan Bun, Vege Life Products, Vege Baking Buns, Vege Pastry Buns·

  2. I audibly gasped when I saw this recipe bc I just last week ate a burger like this at Marie Catrib’s (quirky restaurant in Grand Rapids, MI). It was fantastic. Beyond fantastic. My 17-year-old boy tried a bite and then tried to trade me for it. Ha! Thank you for posting this recipe!

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