- 20 mins
- 35 mins
Ingredients
- 2 cups peeled, cooked, and mashed sweet potatoes*
- 1/4 cup uncooked quinoa
- 3/4 cup water
- 2 tablespoons vegan butter
- 2 tablespoons maple syrup
- 1/8 teaspoon cayenne pepper
- 1/2 cup dry roasted pecans, chopped**
- 1 cup chopped kale
- 1/2 teaspoon sea salt (plus a sprinkle for the onion topping)
- 1 Vidalia onion, roughly chopped
- sprinkle of fresh ground black pepper
- 4 buns of your choice.
- Microwave or bake sweet potatoes until soft, then remove skin and mash with a fork.
- If pecans aren’t already roasted, roast them by spreading them on a baking sheet and baking for 5 minutes at 350°F.
Preparation
Step 1
Preheat oven to 400°F.
Bring water and quinoa to a boil in a small saucepan. Reduce heat to simmer and cover, allowing the quinoa to cook for 8-10 minutes. Check every couple of minutes since stove temperatures vary. It’s done when the water is almost gone and the quinoa appears to be nearly transparent.
Remove the quinoa from the stove and allow it to sit covered for 5 minutes.
In a separate saucepan, mix 1 tablespoon melted vegan butter with 1 tablespoon of the maple syrup and the cayenne pepper. Mix into mashed sweet potatoes.
To the sweet potato mixture, stir in the cooked quinoa, pecans, kale and sea salt.
Form the mixture into four patties and place on a baking sheet.
Bake for 45 minutes, turning once at the halfway point.
Onion Topping: In a skillet over medium heat, melt remaining 1 tablespoon of the vegan butter. Add chopped onion. Sprinkle with sea salt and fresh ground black pepper. Cook for 12 minutes, stirring occasionally. Reduce heat to low and pour in the remaining 1 tablespoon of maple syrup. Stir continuously for 3 more minutes. Remove from heat and spoon over the burgers once they have finished baking