Quinoa & Kumara (Sweet Potato) Burgers

Living in an endless winter also means endless root vegetables. Always trying to get creative and making the most of what there is to offer.


Kumara is a delicious veggie here in NZ, most similar to what we know in the states as a sweet potato. There are red and orange ones. This recipe uses the orange ones. What I love about this is that there is a certain "summerness" of veggie burgers to me, so this helps break up the roasted veggie redundancy. 


I borrowed and adapted this recipe from another blogger, mainly because of what is available in stores here. 

Quinoa & Kumara (Sweet Potato) Burgers

Pre-Baked Burgers

Ingredients

2-3 Kumara or Sweet Potatoes (depending on global location)

1 cup of cooked quinoa (I cook my quinoa with 1 veggie bouillon cube)

2-3 garlic cloves (minced)

1 can of sweet corn (or equivalent of frozen or fresh)

1/3 cup of flour (I used whole wheat)

2 TBSP sunflower seeds

1 large shallot (or ¼ small onion), diced

1 can of beans (black, pinto, kidney, what’s your flavor? No canned black beans here)

1 jalapeño chopped up (none of these in NZ as of now, very sad)

1 red bell pepper, diced

Spices as desired (I used Himalayan Pink Salt, fresh ground black pepper, cumin and chili powder)

Directions

1. Peel sweet potatoes/kumara. Either cube and boil or keep whole and microwave until a mashable tenderness.

2. Mash the kumara/sweet potatoes and mash in a large bowl

3. Add flour and quinoa and mix.

4. Mix all other ingredients

5. Toss it in the fridge for about 15-30 minutes

6. Preheat oven to 450 F

7. Line a cookie sheet with parchment paper, and spray lightly with cooking spray.

8. Take your bowl of deliciousness out of the fridge and form the mixture into balls, then flatten them on the cookie sheet. (I used a ½ cup measuring cup to measure each patty to make them consistent for even cooking)

9. Bake for 20 minutes, then flip the patties and cook on the other side for 10-15 minutes

Now you’re done!

This makes quite a few patties, so I froze a bunch to use at a later date. I also decided they’ll make a great sandwich for lunches, rather than lunch meat, so quite a few are in the fridge for a quick-build sammy. Delicious with your choice of condiments. Sriracha or Cholula anybody?

Enjoy!