Quinoa Sweet Potato Burger

on an English muffin

Prep & Cook Time: 35-45 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Soy

Vegetarian
A note about serious food allergies

So, you've committed to eating healthy. Good for you! But you still want flavor. You still want to eat, to live, to thrive… you still want a burger. Man, do we have the compromise for you! Mashing together sweet potato, quinoa, and breadcrumbs, you'll make a burger that'll satisfy you in both the taste and hunger categories. Served on an English muffin next to sweet potato salad, you'll wish that all your health compromises tasted so good.

In Your Box (serves 2)

  • ⅓ cup Tri-Color Quinoa
  • 14 oz. Sweet Potato
  • 1 Roma Tomato
  • 1 oz. Dried Cherries
  • 1 Lemon
  • Info
    1 oz. Mayonnaise
  • Info
    2 English Muffins
  • Info
    ¼ cup Italian Breadcrumbs
  • Info
    1 Tbsp. Miso Paste - Gluten-Free
  • ½ oz. Arugula
  • Nutrition (per serving)

  • Calories
    812
  • Carbohydrates
    112g
  • Fat
    18g
  • Protein
    17g
  • Sodium
    1634mg
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Small Pot
  • 1 Small Bowl
  • 2 Mixing Bowls
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Cook the Quinoa
    1

    Cook the Quinoa

    Bring a small pot with quinoa and ⅔ cup water to a boil over high heat. Reduce to a simmer, cover, and cook until quinoa is tender and water has been absorbed, 12-15 minutes. Transfer quinoa to a plate and cool 5 minutes. While quinoa cooks, prepare ingredients.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    Peel and cut sweet potato into ½" dice. Core Roma tomato and cut into ¼" rounds. Coarsely chop dried cherries. Zest lemon, halve, and juice. In a small bowl, combine mayonnaise, 1 tsp. lemon juice (reserve 2 tsp. for dressing), and 1 tsp. lemon zest. Split English muffins with a fork.

  • Step 3 - Roast the Sweet Potatoes
    3

    Roast the Sweet Potatoes

    Arrange sweet potatoes on prepared baking sheet. Toss with 2 tsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper and spread into a single layer. Roast until tender, 15-18 minutes. Remove from oven, transfer ½ cup sweet potatoes (reserve remaining for salad) to a medium mixing bowl, and cool 5 minutes.

  • Step 4 - Form and Sear the Patties
    4

    Form and Sear the Patties

    Mash sweet potato in mixing bowl until smooth. Add quinoa, breadcrumbs, and half the miso (reserve remaining for salad) to bowl and mix until well-combined. Season with ½ tsp. salt and ¼ tsp. pepper. Form mixture into two ½"-thick patties. Heat 1 tsp. olive oil in a large non-stick pan over medium-high heat. Add patties to hot pan and sear until browned, 3-4 minutes per side.

  • Step 5 - Make Potato Salad and Toast Muffins
    5

    Make Potato Salad and Toast Muffins

    In another medium mixing bowl, whisk together 2 tsp. lemon juice, remaining miso paste, and 1 Tbsp. olive oil. Add remaining sweet potatoes and dried cherries to bowl and gently toss to combine. Season to taste with salt and pepper. Replace foil on baking sheet and add English muffins. Bake until lightly toasted, 5-6 minutes.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Slather lemon-mayonnaise between English muffin halves. Add a quinoa patty and top with more lemon-mayonnaise, tomato, arugula, and remaining muffin halves. Serve alongside sweet potato salad.