To Vegan Sweet Potato Quinoa Burgers

In my mind heaven is full of these burgers. I came acros the recipe and knew instantaneously that I was gonna make them. I won’t even pretend that there was an internal debate over whether or not I had the time because I knew whatever I ate last night for dinner had to be this burger or I would not have been content. This burger surpassed the content stage.

The flavors blend together oh so nicely. The curry is proof that it is a spice not just for the expected dishes. Gosh yes when you grill up these bad boys a faint scent of curry will envelope you – like I said before, heaven.

Family prepare yourselves, I’ll be making these on a visit home.

The prep work might seem like a lot, but it is quite fast and not much active time. Just be sure to plan out the cooking ahead of your lentils and quinoa.

Recipe slightly adapted from 86 Lemons


2 cups cooked red lentils (about ¾ cup uncooked) original recipe used brown lentils
2 cups cooked quinoa (about ½ cup uncooked)
1½ cups mashed sweet potato*

You may salt the cooking water for the lentils and quinoa (it will help to layer the seasoning throughout the burger). The sweet potatoes can be microwaved – peel them, cut into large chunks and put them in a microwave-safe bowl with little bit of water. Mine took about 13 minutes in the microwave (I checked them at 10 minute intervals).

2 cups onion, diced (I only used 1 1/2 cups)
2 garlic cloves, minced
1 cup carrot, grated
1 cup spinach, very finely chopped (if it isn’t very fine, your burger will break apart) – original recipe called for Kale. Also I mistakenly did not finely chop, but my burgers didn’t have a problem)
1 1/2 cups oats (either old-fashioned or quick)
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1 Tbsp. curry powder
1 Tbsp. ketchup
1 Tbsp. chili sauce, such as Sriracha
1/4 cup fresh cilantro, finely chopped (original recipe called for 1/2 cup)
salt and pepper to taste

Vegan Sweet Potato Quinoa Burgers


In a skillet over medium-high heat, sauté the onion and garlic until the onions are translucent. Season them with salt about half way through the cooking process.

Combine ALL of the ingredients in a large bowl. Get in there with your hands and really mash it up so it is combined well. This mixture does especially well after a 1-2 hour rest in the fridge, if time allows.

Form patties. I measured mine out with a 1/2 cup – helped guide the shape too.Unlike meat, these patties don’t shrink up much when cooked, so you can make them true to size. Mine yielded 11 patties.

You have a few options for cooking the burgers. I chose to use a George Foreman. It gave the burger its pretty “grill” marks. Leave for about 5 minutes per side. However, the original recipe took the following approach.
Use about ½ Tbsp. of oil (grapeseed, canola or vegetable) per patty. Heat oil over high in a large skillet (do not let the oil smoke). CAREFULLY place the patties in the pan (oil will spatter a bit, so wear an apron). Cook them 3-4 minutes on each side.

Dress your bun, add your burger and dig in! I chose spicy brown mustard, a squeeze of ketchup, a tomato slice and lettuce leaves.

Vegan Sweet Potato Quinoa Burgers

I chose to freeze the rest of my patties. Form as directed above and place on a baking sheet (with parchment paper/wax paper). Do not grill them. Place in the freezer for 20 minutes to freeze to form. Then bag individually or in pairs. If putting more than one in a bag, be sure to utilize the wax paper.

To reheat your patties when ready to eat you can either defrost in the microwave and proceed ahead with the grill or pan method. Or the original blogger did the following: “To reheat, I put one or two in the toaster oven on 350° for a few minutes (to defrost), then I fry them according to the recipe directions above.”

Vegan Sweet Potato Quinoa Burgers

Cheers to burgers


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