60 minutes
A homemade veggie burger crafted from sweet potatoes, quinoa, spinach, and red lentils.
Quinoa, rinsed
cups
Red Lentils, rinsed
cups
cups
to taste
Sweet Potatoes, baked
0 lb
Fresh Spinach, tightly packed, chopped
cups
Feta Cheese, crumbled
0 oz
Mint, chopped
tablespoons
Chives, minced
cups
Lemon Juice, fresh
teaspoons
to taste
cups
cups
Grape Seed Oil
cups
1. Quinoa and Lentil Prep
Combine rinsed quinoa and red lentils in a saucepan with water and a pinch of salt. Bring to a boil, then simmer gently until tender and fully cooked, about 15-20 minutes. Drain any excess water and let cool for 15 minutes.
2. Creating the Veggie Burger Base
Mash baked sweet potatoes in a large bowl. Stir in the cooled quinoa and lentil mixture, chopped spinach, crumbled feta, chopped mint, minced chives, and lemon juice. Season with salt and freshly ground pepper.
3. Shaping and Coating
Form the mixture into balls and coat with panko breadcrumbs or chickpea flour. Press into patties and chill in the refrigerator for at least an hour.
4. Cooking the Patties
Heat grape seed oil in a frying pan over medium heat. Cook patties in batches until golden brown and crispy, about 8 minutes per batch, flipping halfway through. Keep warm in the oven.
Roast peeled and cubed sweet potatoes with olive oil, salt, and smoked paprika at 400°F until tender to caramelize sugars and enhance sweetness.
Opt for organic sweet potatoes if possible, as their natural sweetness and dense texture are ideal for veggie burgers. Look for ones that are firm with no soft spots or blemishes. Use garnet or jewel varieties for their vibrant color and rich flavor.
Add finely chopped herbs like cilantro or parsley and spices such as cumin, coriander, cayenne, and smoked paprika, toasting and grinding them yourself for more potent flavor.
Rinse the quinoa thoroughly under cold water before cooking to remove saponin. Cook it in vegetable broth instead of water for extra flavor. Let it cool completely before mixing to prevent sogginess.
Shape patties consistently, using a ring mold if available, and lightly oil your hands to prevent sticking. Cook over medium heat in a hot pan for a nice crust.
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