MAKES 4 THIN PATTIES · VEGAN, DF, GF ADAPTABLE
I am obsessed with veggie burgers! I teach a new one in my classes every year. This one is a combo of some of my favorite ingredients, sweet potato, quinoa, and kale, which come together to make a killer burger. Don’t forget the toppings, which are half the fun. I love avocado, sautéed onions, and sprouts on my veggie burger. Toppings are also my ace in the hole when I am trying to entice my son to taste something “different.” It usually works! You can prep these patties the day before and keep them in the fridge or stash a few in the freezer for a quick, healthful lunch or Meatless Monday dinner.
1 sweet potato (10 to 12 ounces), scrubbed clean
1 tablespoon unrefined, extra-virgin olive oil or coconut oil, plus more for cooking patties
1 small shallot, finely diced (about 3 tablespoons)
1 garlic clove, minced
1¼ cups cooked quinoa (see here)
¼ cup certified-GF oat flour, or 3 tablespoons coconut flour
¼ cup finely minced kale (about 1 large leaf dinosaur kale)
1½ teaspoons cider vinegar
Pinch of crushed red pepper flakes
¾ teaspoon sea salt
Freshly ground black pepper
Sprouted-grain hamburger buns, for serving (optional; omit for GF)
Accompaniments: grilled onions, avocado, tomato, sprouts
1. Preheat the oven to 400°F. Place the sweet potato directly on a baking sheet and roast for 40 to 60 minutes, until tender. When cool enough to handle, remove the skin and mash the flesh with a fork. Set aside.
2. Heat the tablespoon of olive oil in a medium-size skillet over medium heat and add the shallot. Sauté until tender and translucent, then add the garlic and cook for 30 seconds, until fragrant, then turn off the heat and set aside.
3. Place the quinoa, oat flour, kale, vinegar, red pepper flakes, salt, pepper to taste, and the shallot mixture in a large bowl and mix to combine. Add ¾ cup of the reserved mashed sweet potato and stir to combine.
4. Form four patties and place on a parchment-lined plate or baking sheet, cover them with plastic wrap, and transfer to the refrigerator to chill for at least 30 minutes.
5. In a large skillet or on a griddle, heat ⅛ inch of oil. Add the burgers and cook over medium heat, turning once, until browned and heated through, about 3 minutes on each side. Serve with your desired accompaniments.
TIPS: If you have any mashed sweet potato leftover, save it for your next smoothie!
I like these best as thin patties, but if you’d like to bulk these up or stretch them to make more, add ¾ cup of cooked white beans, coarsely mashed plus an additional ½ teaspoon of cider vinegar.