About recipe

There are many versions of veggie burgers out there. Some are bean-based, some are veggie-based, and some, like this one, are grain-based. This recipe provides a tasty, protein-packed twist on a meatless burger. Change it up based on what kind of cheese you like or what grain you have on hand.

Ingredients (serves 6)

• 2 cups cooked quinoa
• 2 eggs
• 1/2 cup mashed sweet potato
• 3/4 cup shredded cheddar cheese
• 3 tablespoons all-purpose flour
• 1/3 cup thinly sliced scallions
• 2 teaspoons garlic powder
• 1/4 teaspoon cayenne powder (optional)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil, divided

Preparation

1. Prepare quinoa: Combine 1 cup dry quinoa and 1 3/4 cups water in a medium pot. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes. Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork.
2. Prepare sweet potato: If you don’t have leftover potato, wash and dry a medium sweet potato. Pierce it in a few places with a fork or knife. Place on a paper towel and microwave on high for 3 minutes. Turn to the other side and microwave for 2 more minutes, or until fork-tender. Allow to cool so you can handle and peel it. Measure out 1/2 cup to add to burger ingredients, save the rest for another use.
3. In a medium bowl, combine all the burger ingredients (through black pepper). Divide the mixture evenly and form into 6 patties. Chill for at least 15 minutes.
4. Heat olive oil in a medium non-stick skillet over medium heat. Add about half of the patties, and cook for 3-4 minutes on each side, or until browned.
5. Serve with toasted, whole grain buns or over a salad. Add your favorite toppings such as hot sauce, light mayonnaise, lettuce, or red onion.