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This past Monday was my hubby’s Birthday. On Sunday, we took the family to Disneyland and had an awesome time. But on Monday, I got him all to myself. It was such a nice day that I actually felt like it was my Birthday.

My hubby drove the two of us along the coast route to Santa Barbara. There we stopped at the Four Seasons Hotel and had lunch on the outside patio. We each started our meal with a cold buttery chardonnay and noshed on focaccia bread with romesco sauce. The wine was so refreshing and the breeze from the ocean across the street was so welcoming. For lunch, my hubby ordered a lobster salad, and I had the quinoa sweet potato lettuce wrap veggie burger topped with a goat cheese, avocado, and cranberry piquillo relish.

My dish was the better choice and both hubby and I devoured it. Next, we walked the beautiful lush and tranquil grounds of the hotel while holding hands. Afterwards, we took a quick walk across the street to the beach and admired the ocean view. Again, I felt like he was spoiling me on my Birthday.

Having recently turned my hubby into a veggie burger-loving guy, I knew I had to make this sweet potato quinoa burger at home. I did and he (we) loved every bite of it. It was nice to eat our veggie burgers and reminisce of our lovely time on his Birthday just a few days prior.

These burgers are easy to make, however they do take a variety of ingredients. The good thing is, you can easily make the sweet potato mixture and relish in advance. To make this recipe as simple for you to make as it was for me, I highly suggest that you review the recipe, measure out all of your ingredients, and pre-cook the sweet potato, quinoa, oats, and red pepper. Having everything ready before hand really makes cooking this fantastic veggie burger a whole lot easier. You will thank me for it!

Sweet Potato Quinoa Veggie Burger

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Author: Adoring Kitchen
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hours 10 minutes
Yield: 4 to 6 1x
Category: Healthy
Cuisine: Vegetarian, Gluten Free

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Description

Adapted from Four Seasons Hotel, Santa Barbara

Ingredients

Scale

1 medium (10 oz/300 g) sweet potato or yam, washed
1 garlic clove, peeled and microplane-grated
2 tbsp (30 ml) minced red onion
1 tsp (5 ml) peeled and microplane-grated fresh ginger
2 tbsp (90 ml) extra virgin olive oil
1 cup (250 ml) canned chickpeas, drained
1/3 cup (75 ml) quinoa, cooked in boiling water for 8 minutes and drained
1/3 cup (75 ml) extra thick rolled oats, cooked in boiling water for 3 minutes and drained
2 tbsp (30 ml) whole wheat flour or gluten free flour
1 spring onion, chopped
1 tsp (5 ml) ground cumin
1 tsp Salt
1 egg yolk

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Instructions

Pre-heat oven at 350 degrees F.
Wash (so not peel) and pierce sweet potato with a fork several times. Bake sweet potato in oven for 45 minutes, or until done.
In a small sauté pan, cook the garlic, red onion and ginger in 2 tbsp (30 ml) olive oil for 3 minutes.
Peel the sweet potato and place it in a blender or food processor with the chickpeas and blend until smooth. Transfer this mixture to a mixing bowl and add the cooked quinoa, oats, garlic/onion mix and the flour. Mix to combine.
Add the spring onion, cumin, salt and egg yolk to the mixture and mix again to combine.
At this point, the sweet potato mixture can be refrigerated for 1 to 2 days.
Form 4 to 6 round patties, ½ inch (1 cm) thick.
Place a sauté pan over medium heat and add 1 inch of olive oil. Cook sweet potato patties in the pan for 3 minutes on each side, or until lightly browned.

Equipment

Blender

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Notes

The equipment section above contains affiliate links to products I use and love!

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