Quantcast

foodFood & Drinkrecipes

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

 

Suggested For You

Comments

  • My favorite combination of vegetables is a salad made from: roasted – carrots / fennel / red onions, served over arugula with a tahini dressing, and pomegranate seeds. My partner and I make this every week! The dish is not only healthy and inexpensive but also a warm and flavorful meal that is prepared quickly. After a long day at work, sitting down together over a home cooked dinner allows us time to connect and talk through our days.

  • My husband and I went out for our anniversary a few years ago and I ordered a side of roasted vegetables and when the plate appeared a lone brussel sprout sat along some other yummy vegetables. Instead of placing it to the edge I threw caution to the wind and TRIED IT!! OH. My. GOODNESS! I have been hooked ever since… why it took 35+ years to figure it out is quite sad on my part. I buy some with every shopping trip and I love to sprinkle with salt/pepper, douse in olive oil and roast up and drizzle with some balsamic vinegar– Yum!

  • I like to use large Zucchini to make lasagna noodles, and layer them up with vegan cream sauce, mushrooms, and artichoke hearts.

  • Martin Nordin’s IG (and yours too, Kristina) make me drool. :-) I love anything with aubergine, preferably stewed.

  • Hmm, that’s a tough one to answer. In the summer, I love making a salad with a variety of small cherry tomatoes (cherry, yellow, etc.) with cut up seedless cucumber, feta, red onions, mixed with citrusy olive oil. Sometimes I top with toasted rustic bread pieces, and sometimes I add a hard-boiled egg (for breakfast — yum!). Lately I’ve discovered a lovely spinach and farro salad with feta and pine nuts, and balsamic and olive oil dressing. Okay, so neither of those require any baking or roasting (besides prepping the farro) … :) but those are my go-to veggie favorites.

  • HELLO my beauties, I love all vegetables and have been vegetarian since 1990. 9 months ago I made the leap to vegan and am loving it! Vegetables rule!!!!
    My favorite combination of veggies is a Sammy with avocado, tomato, lettuce and hummus on Dave’s bread, with pickles or hot peppers . Delicious!!

  • My favorite summer meal: cut long, thick strips of zucchini, peppers and onions straight out of the garden, brush them generously with oil, thyme, salt and pepper and then toss them onto a hot grill. I serve it all on squares of focaccia, also brushed a grilled for a minute or two!

  • My favorite is butternut squash lasagna. I make it with rosted butternut squash and without any cheese or dairy. Simple and delicious, but it does take time to cook.

  • I love vegetables and last night made roasted chickpeas with cucumber sauce, carrots, red onion on pita bread with roasted eggplant on the side and out was delicious!

  • I like roasting yams with tomatoes and garlic or roasting spaghetti squash and mi butter in when it’s hot.

  • As an adult, I’m crazy about delicata squash roasted with plenty of olive oil, salt, and pepper atop a bed of baby kale with sweet honeycrisp apple slices, thinly sliced spicy red onions, and salty feta with a maple tahini dressing. If the delicata seeds were roasted and piled on top, too, all the better. Or

    As a child, my mom’s mushroom, onion, and pepper pita pockets were the best. She’d caramelize the three in lots of butter (well, probably margarine…) then melt Swiss cheese on top and tuck the cheesy, veggie goodness into a warmed pita.

  • Easily my favorite combination of vegetables right now are brussel sprouts – with the leaves all separated and broiled cooked in grapeseed oil and spritzed with truffle oil, along with roasted beets – all topped with feta. YUM!

  • I do not combine a lot of vegetables, but an open to trying. I do love good old fashioned baby lima beans and sweet corn together.
    I make a meal of it.

  • A polenta with beets greens i found in desing sponge. We are in the worst of summer and my hubbie askedcit for dinner yesterday

  • Wow, these look fabulous! The best one I’ve ever had was made with brown rice, I’m not certain what the other ingredients were but there were also mushrooms and a special orange sauce. Yum! Thank you for giving away a copy of your lovely book!

  • What is your favorite combination of vegetables and how do you prepare it? My favorite vegetable combination was made at home with yellow squash and zucchini noodles and a creamy cashew arugula pesto. The squash noodles were tender crisp with just the right amount of tenderness and lightly coated with a pesto that had that earthy heat. Roasted tomatoes popped to add a rainbow of contrasting color along with a touch of acid. Fresh basil and chives sprinkled on top. made me celebrate the identification of each ingredient in this healthy delicious dish. Afterwards I felt so alive and not too full. Celebration time was indeed experienced.

  • Mushrooms and tomatoes….anything with mushrooms and tomatoes (preferably also involving cheese and pasta)!

  • My new favorite salad is organic mixed greens topped with wild rice, roasted sweet potatoes, sliced almonds, pomegranate seeds, crumbled goat cheese and dressed with lemon vinaigrette… Beautiful to serve and delicious taste!

  • 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!
    I absolutely LOVE roasted veggies. At the beginning of the week I prepare roasted mini sweet peppers, sweet potatoes, broccoli and carrots and then mix and match with healthy fats, grains, etc. to make buddha bowls for dinner.
    That burger looks insaaaaneeeeeeely good!
    Thanks for the giveaway!

  • I can never eat enough tabbouleh… parsley, cukes, tomatoes, mmmmm. :) :) Can’t wait to try this burger recipe!

  • Trying to get my kids to eat ‘greens’ can be a challenge sometimes. However, they love pesto so I often substitute basil with other green leaves such as kale or cavalo nero. Steam slightly then whizz it up in a food processor with walnuts, garlic, olive oil and parmesan. Serve with any pasta but they love it best with linguine. Add a dollop of ricotta for additional creamy flavour.

  • The very best vegetarian dish I ever made was a yellow pepper soup with Star Anise. The recipe called for cream to be added, but I didn’t want any dairy, so I simply replaced the cream with a small amount of cashew milk. I also roasted the peppers first, blended them up with the cashew butter and simmered the soup for 30 minutes with the star anise. Heavenly!!

  • I love roasting sweet potatoes, brussel sprouts, and onions together with salt, pepper, and garlic powder. Roasting brings out the natural sweetness of the sweet potatoes and carmelizes the onions. I just think the sweetness of the potatoes combined with the earthiness of the Brussels sprouts is an amazing flavor combination. Plus the the color combo looks delicous too!

  • I roast brussel sprouts in the oven. Then I make a sauce using olive oil, apple cider vinegar, dijon mustard, maple syrup, and minced garlic. Stir the ingredients of the sauce and pour over the roasted brussel sprouts. Then sprinkle with sliced almonds. Seriously delicious!!!

  • I enjoy cooking beautiful juicy cherry tomatoes in a large cast iron pan until they burst open. I add minced garlic, black olives, artichoke hearts, sundried tomatoes, salt, and pepper. Let simmer until it thickens. Then add basil when you have fresh or pesto from the freezer you have made when the basil was abundant. I also add fresh spinach. In the meantime cook angel hair pasta. You can use some of the pasta water to thin the sauce if needed. Stir in the pasta. Enjoy the beautiful combo of colors and flavors.

  • That burger looks wonderful! I am going to have to try it.
    My favorite veggie combo is a dish with butternut squash, cauliflower, maybe some yukon gold potato, cut in similar size pieces, roasted with a bit of olive oil, salt & pepper & a few sage leaves. The finishing touch is a drizzle of browned sage butter & crispy sage leaves for garnish.

  • My favorite are roasted carrots and brussel sprouts with a lemon tahini sauce! So creamy from the dressing and nutty from roasting them veggies!! :)

  • Hey! What a wonderful recipe! Can’t wait to try it out!
    My favourite veggie combination is a pumpkin puree! I put some garlic and onion with olive oil into the pot and heat. Then I add cubes of pumpkin and salt, pepper, turmeric + parsley. I mix everything for 5 minutes and then add half cup of water and boil for 15 minutes. It’s really good! :)

  • My favorite summer meal: cut long, thick strips of various vegetables like zucchini, peppers, garlic and onions as well as tomatoes. Brush them generously with oil, salt and pepper and then toss them onto a hot grill or wrapped in foil.

  • This recipe actually reminded me of a taco I had recently at Vegetable Butcher in San Luis Obispo. It had roasted sweet potato and charred corn with chocolate mole sauce and avo. Such a delicious combination of flavors!

  • My current favorite combination is a recipe of Anna Jones, where a whole cauliflower is roasted with some potatoes and a turmeric sauce. At the end, it’s sprinkled with the juice of a roasted lemon! This week I prepared it a second time with friends and more times are going to follow this winter.

  • I love butternut squash with caramelized onions and kale on top of a grain. Don’t forget the feta! This burger looks awesome!

  • My favorite vegetarian dish at the moment are tacos. I use either a corn tortilla or large romaine leaf with grilled mudroom (similar texture to meat), grilled onion, sauteed golden beet leaves, beets, pico, avocado, and hummus. It’s DELICIOUS!!

  • My new favorite is a warm spinach salad with butternut squash. I had it recently at La Zingara in Bethel, Connecticut and hope to reproduce it at home. I am moving toward a plant based diet and would love a copy of Green Burgers.

  • My favorite combination of roasted vegetables consists mainly those that are considered root. and squashes. I bake them in the oven with extra virgin olive oil or grape seed oil that I’ve mixed with savory herbs from my garden; I have been drying herbs for use in the winter weather in Indiana though fresh is always best.
    I often make the veggies a meal with homemade vegetable pasta and a combination of cheeses I keep on hand. I just heat and toss everything together because it looks as beautiful as it tastes and even nay sayers love them.
    Thank you for all the creative posts that get my brain in creative made.

  • We make pink potatoes with creamy red potatoes and fresh beets. Cook both till soft, add milk, butter sometimes caramelized onions, salt pepper mash and serve. Also great fried up in patty the next day.

  • My husband and I love to make a squash and spinach mix! We found this recipe for a squash risotto but have adapted it! We use a good amount of olive oil, fresh sage, cardamon, salt, pepper, and all the squash we can find (acorn, pumpkin, sweet pots, etc) and pan fry the squash adding the spinach for the last couple minutes. It is so yummy! Quickly became our go to this winter.

  • Omg! Can not wait to try this recipe! I love sweet potatoes, quinoa and horseradish!

    I love all veggies. Seeet Potato, mushroom, onion, bell pepper, and butternut squash are probably my favorite. Roasted simply served over rice or quinoa with avocado and hot sauce is probably my favorite! SO good, healthy, easy, light.

  • What is your favorite combination of vegetables and how do you prepare it? –
    I really love butternut squash, spinach, bell pepper, and tomato in a coconut milk curry. MMM…

  • 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

  • Last night I made a vegan kale/spinach saag with tofu. It wasn’t creamy enough so I puréed leftover roast potatoes with cashew milk — bumped up to the saag to creamy deliciousness.

  • My current favorite combo is quick-pickled radishes and beets. They are wonderful on burgers, sandwiches, gyros, schwarma – or as a garnish for a tabouleh or rice salad.

    I slice beets (golden and red are beautiful in this dish) and radishes and place them in a saucepan with rice vinegar, sugar and salt and bit of water. Simmer till the beets are soft – 20-30 minutes. That’s it. Keeps in the fridge for awhile and looks and tastes fabulous.

  • My favorite vegetable meal would be either the “meat”loaf or bacon cheese burger at The Chicago Diner. Both are amazingly delicious vegetarian comfort meals. Unfortunately, Chicago is also seven hours away, so I’m excited to try this sweet potato and quinoa burger… and maybe a few more from Green Burgers!

  • Your burgers are the absolute best!! Horseradish sour cream and chives! My girlfriend is in love with this recipe! I feel though as if we are most likely going to be fi this recipe quite often until my girlfriend and I both get Burnt out on it haha! Thanks for the tasty share! I love these recipes!

  • Ah Horseradish sourcream! What a taste sensation. I’ve been looking for a way to inject some flavour on to my veggie burgers and this is the one!

  • ok, the recipe list has eggs, but the text doesn’t say to add them. the text says use mustard but the list doesn’t mention it. i can’t read all the comments to see if this was explained. am going to use both – hope it works.

Leave a Reply

Design*Droits-Humains reserves the right to restrict comments that do not contribute constructively to the conversation at hand, that comment on people's physical appearance, contain profanity, personal attacks, hate speech or seek to promote a personal or unrelated business. Our goal is to create a safe space where everyone (commenters, subjects of posts and moderators) feels comfortable to speak. Please treat others the way you would like to be treated and be willing to take responsibility for the impact your words may have on others. Disagreement, differences of opinion and heated discussion are welcome, but comments that do not seek to have a mature and constructive dialogue will not be published. We moderate all comments with great care and do not delete any lightly. Please note that our team (writers, moderators and guests) deserve the same right to speak and respond as you do, and your comments may be responded to or disagreed with. These guidelines help us maintain a safe space and work toward our goal of connecting with and learning from each other.

x