Name: Sweet Potato Quinoa Veggie Burger
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Vegetarian
Ingredients: 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

Description

Adapted from Four Seasons Hotel, Santa Barbara

Ingredients

Scale

1 avocado, peeled and diced
3 tbsp fresh lemon juice
3 tbsp (45 ml) dried cranberries or cherries
1 red pepper, roasted, peeled, seeds removed and diced
1/2 teaspoon togarashi spice
Salt and pepper, to taste
2 oz (60 g) fresh goat cheese
2 heads butter lettuce, washed, core removed

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Instructions

In a small bowl, add the avocado, lemon juice, cranberries, diced red pepper, and togarashi. Season with salt and fresh black pepper to taste, and set aside.
At this point, the relish can be refrigerated for 1 day in advance.
Separate leaves from lettuce. You should allow 2 leaves for each burger.
Place the sweet potato burger on the lettuce leaves and place relish over top. Crumble goat cheese on top and close with the remaining leaves.

Equipment

Mixing Bowl

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Notes

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