All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
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.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
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.
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.
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.
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.
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.
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.
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