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The Tastiest Quinoa and Sweet Potato Veggie Burger + Giveaway

by Kristina Gill

I’m forever in pursuit of the perfect beef burger, dedicating no fewer than two meals to research on trips I take to countries with strong burger cultures. Recently, however, I’ve begun to reevaluate veggie burgers. My original interest was killed by the seemingly unavoidable black bean base I found for any veggie burger option on restaurant menus. But early this year, I was introduced to the book by self-proclaimed “cabbage-butcher,” . Martin’s book takes a broad approach to vegetarian recipes for burgers, sometimes in the patty form, sometimes deep fried, other times in . There are a lot of recipes out there for quinoa and sweet potato burgers, but the ingredients list for Martin’s Quinoa Sweet Potato Burger with Horseradish Sour Cream, Shallots and Chives is short and sweet. It’s easy to make, and the horseradish sour cream completes the package and catapults it to the top of my list. If you make extra burgers, just wrap them well and freeze them, reheating them in the oven or a frying pan when you’re ready for more. —

Why Martin loves this burger: “The idea behind this burger was just that I love the combo between the sweet potato and the pungent peppery horseradish, which I cool down with the cold, creamy crème fraîche or sour cream. It is something that I have prepared so many times for weekend dinners. When choosing your bread, I would recommend going for a less sweet burger bun for this one since it is mainly sweet potato in the patty.”

To win a copy of Green Burgers, respond in the comments section below to the following question: What is your favorite combination of vegetables and how do you prepare it? Something you’ve eaten in a restaurant counts! Make us feel like we are sharing the dish and the memory with you!

About Martin: Martin Nordin, aka The Cabbage Butcher, has a wonderful sense of vision, style and flavor. He spends his weekdays working in advertising and communication, but spends his spare time composing burgers, perfecting dressings and balancing sweet and salt in the quest to create perfect pickled jalapeños. Find Martin on Instagram .

{Food photography by ; Portrait of Martin by }

Image above: Quinoa and Sweet Potato Burger with Horseradish Sour Cream, Shallots and Chives

Image above: Nut butter

Image above: portrait of Martin Nordin

Quinoa and Sweet Potato Burger with Horseradish Sour Cream, Shallots and Chives

Ingredients

  • For 6 burgers:
  • 600g (1lb 5oz) sweet potatoes (3 medium sweet potatoes)
  • 2 eggs
  • 100 g (3.5oz/1 scant cup) chickpea (besan) flour
  • 1 tsp chilli powder, preferably piment d'Espelette
  • 1 tbsp Walnut Butter or other Nut Butter (see text below recipe steps)
  • juice of 1/2 lemon
  • pinch of sea salt
  • 200g (7oz/1 cup) boiled quinoa
  • rapeseed or peanut oil for frying
  • Horseradish sour cream:
  • 3 tbsp finely grated fresh horseradish
  • 300g (10.5oz/1 1/4 cups) sour cream or crème fraîche
  • sea salt
  • To serve:
  • 6 burger buns
  • butter for the buns
  • finely sliced red Asian shallots
  • finely chopped fresh chives

Preparation

1

Preheat the oven to 200C (400F/Gas 6)

2

Put the sweet potatoes into an ovenproof dish and bake them in the middle of the oven for about 45 minutes or until they are soft all the way through.

3

Split the potatoes length-ways and scoop out the insides with a spoon.

4

Lightly whisk the eggs in a food processor using a knife blade. Add the sweet potatoes, chickpea flour, chilli powder, mustard, nut butter, lemon juice and salt, and pulse-blend until all the ingredients are well combined. Transfer to a bowl and add the quinoa. Turn the mixture with a spoon so that everything is well blended.

5

Take a handful of mixture at a time and shape into 6 round patties, either by hand or using a food ring. Put the patties on a plate and cover with cling film (plastic wrap). Put in the fridge for at least an hour, preferably longer, so that the patties will hold together better when you fry them.

6

Preheat the oven to 180C (350F/Gas 4).

7

Mix the horseradish and sour cream in a bowl. Add salt to taste and put to one side.

8

Heat a few tablespoons of oil in a frying pan (skillet). Fry both sides of the patties for a few minutes over a medium heat, until they have developed a little color and a nice surface. Transfer to an ovenproof dish and bake them in the middle of the oven for 5-10 minutes.

9

Butter the buns on the cut surface and fry them quickly in a frying pan or grill (broil) them in the oven.

10

Put a patty at the bottom of each bun, splash on some horseradish sour cream and top with shallots and chives.

11

Nut Butter

Several of the burger recipes in this book include various types of nut butter — e.g. almond, cashew and hazelnut. You will find them in well-stocked shops, but be sure to only buy good-quality, natural versions — not the ones that have been sweetened with sugar. If you have a food processor with a knife blade at home it is extremely easy to make your own nut butter. Mix the nuts at maximum speed until you have a fine, smooth butter. This will take 10-20 minutes, depending on food processor, type of nut and quantity. Initially, a nut flour will form, but the nuts will gradually start to release oil, creating a buttery consistency. It is a good idea to have a spatula to hand so you can scrape the nut mass down off the edges. If it is still dry after 15-20 minutes you can pour in a little extra oil, such as peanut, coconut or rapeseed (do not use cold-pressed oil — the flavor of the oil must be as plain as possible).

 

Recipe excerpted with permission from by Martin Nordin, published by Hardie Grant Books, February 2018

 

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Comments

  • I eat a mixed green salad with sweet potatoes, beets, avocado and sun-dried tomatoes ( the dry (no oil) sun-dried tomatoes from Trader Joe’s – great in everything! ) almost every day in the cold months. But a favorite vegetable side is a mixture of peas, asparagus and artichoke hearts. The burger sounds excellent.

  • So many options for favorite combination of vegetables, but I’m going to have to go with good, old fashioned ratatouille. I make it from a loose recipe based on my mother’s loose recipe, which I think is fairly standard – eggplant, bell peppers, onions, zucchini, tomatoes (San Marzano canned for everything!), and a healthy amount of olive oil. Growing up we would eat it on toast with swiss cheese melted on top, and now I’m more likely to serve it on Coyote Cafe’s creamy polenta, which is how my mother-in-law serves it. I am so excited to learn about Green Burgers and can’t wait to try these sweet potato quinoa ones!

  • The BEST veggie combos I’ve tried are always pretty simple like baked broccoli, cauliflower, sweet potatoes and brussel sprouts all tossed together in olive oil and diced garlic and baked until just crisp on the outside. Then sprinkled with Flor de Sal and added to a bowl of buttery brown rice or quinoa with diced avocados. MMMM.

  • Avocado, tomatos, ricotta cheese, nuts, all wrapped in an italian piadina. I make myself this delicous treat everytime a have the occasion. I’m excited to try to make your burger recipe, thank you!

  • I love to roast a combination of broccoli, cauliflower, and sweet potato fries with garlic and sea salt until all caramelized and crispy. So delicious I don’t even need to dip them in anything

  • I am not the cook in the family. I freeze up everytime I am in the kitchen. But, I love spinach! So, I have been using avocado oil and sauteing fresh organic spinach, garlic and mushrooms and putting them in my quinoa bowls. So easy and delicious!

  • All things very green, picked fresh from my garden and very simple put together. In a beautiful green pottery bowl, green peas are mashed with a hand carved fork, slowly mashing in hickory smoked seasoning salt and fresh ground pepper. Chopped fine on a board are garlic chives which are added to thick greek yogurt. Now layer fresh pea mash, then yogurt, then hand full of fresh unmashed peas on top of a slice of crusty chewy buttered hot toast. Now grate some hard cheese on top and eat!

  • I love roasted veggies. I often use cauliflower and broccoli because that’s what my daughter will eat. Some salt and pepper are enough seasoning. If I want to jazz it up for myself, I’ll drizzle tahini on it afterward.

  • I love basically anything with sweet potato. But lately (as it’s February in Minneapolis and it’s cold to the bone) i’m all about a good veggie soup. Start with an onion, carrot, celery mix in a pan, season with s&p. Add cubed sweet potato. Season again with s&p for good measure or a bit of turmeric for good health. Cook until it’s all soft-ish. In a separate pan add lentils to veggie broth. Combine cooked lentils with the veggie mix and throw in a few cups of spinach. Add water or more broth if you want it soupier. Voila. Lasts for a week and warms your bones. (and if you want to be sneaky and non-vegetarian I highly recommend some cut up apple sausage).

  • Caramelizing onions and mushrooms in butter with a lil salt and pepper gets my toes a curlin’. Just the smell of them makes the hair on my skin stand up, in a good way of course. Add them to eggs, burgers, chicken, noodles, anything…and your mouth will be thanking you!

  • Sometimes simple is the best. Maybe because it’s snowing outside, but I’ve been dreaming of fresh zucchini on the grill, just brushed with olive oil and garlic. Or some good Mexican Street corn, sprinkled with some queso fresco. Roasted cauliflower, tossed with a little hot sauce.

    My mother used to say even peanut butter and jelly tastes better when someone else makes it. So any veggie someone else wants to make for me sounds terrific too! ;-)

  • Diced roasted eggplant with tomatoes, cilantro, onions and a lemon vinaigrette with ground cumin, coriander and cinnamon. What would be a good substitution for chickpea flour? I have a lentil allergic person in my household.

  • Simple and indelible: lots of torn backyard basil, still-warm cherry tomatoes cut pole-to-pole, lemon juice, olive oil, salt, & pepper.

  • A contrast: parboiled and then high-temperature roasted broccoli, cauliflower, and brussel sprouts — until they are browned and just crisp. While cooking, I sliver the stems of the broccoli and toss with cubes of avocado, pickled cukes or radish, and a wave of cilantro, all dressed lightly.

  • I have eaten mushrroms in a Qc City Restaurant called Cendrillon. They had prepared special vegan dishes for us and the starters had marinated mushrooms in it. They had been marinated and they cooked so that they were a bit crunchy. It is weird how I can’t remember exactly what they were but I can taste them in my mouth. They were honestly of one the best thing I’ve EVER had. And this shows how much the dish itself wasn’t important but the TASTE of the main ingredient was. It was salty and meaty, and umami at the same time. I dream of these mushrooms.

  • Your burgers look amazing and reading all those posts is making my mouth water. One of my favorite sides a fresh salad of grated jicama, grated peeled and seeded cucumber, a little grated onion, diced avocado, juice & zest of one lemon, juice & zest of 1-2 limes, olive oil, salt. Fresh and delicious! Also nice with a bit of minced jalapeno.

  • My Greek mom’s onions, carrots, celery, sometimes green beans and potatoes cooked in a simple tomato sauce. She would cut the veg into big chunks, pour the sauce over and bake. The sauce is just garlic and onions sautéed in olive oil, a little tomato paste, and a can of whole tomatoes squished into the pan, salt, pepper and oregano. Sometimes fish would be added and it would become Plaki. Since I was a vegetarian, I would just eat the veg. My mom is gone now and whenever I make what she called “Greek Stew, I’m instantly transported back to her kitchen-with a big bowl and some bread and butter, I’m home again.

  • Unfortunately this recipe did not work for me. I followed the recipe exactly. The flavor was good and the patty held together fine during cooking, but the cooked patty was complete mush when biting down into it. The patty did not hold its shape at all when eating it and really had no texture. It just became a more and more smashed mess with every bite and basically just fell apart.

  • Awesome recipe!!!! I will be making it for Valentine’s this Wednesday. My recent discovery was actually taking the simple white cabbage carrot mix and instead of pouring EVOO and balsamic vinegar, I drizzled sesame oil balsamic and sesame seeds. The result had this smoky nutty feel to it; took it up a couple notches! XOXO

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