Quinoa Sweet Potato Burger

on an English muffin

$9.95 per serving

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

In Your Box (serves 2)

  • ⅓ cup Quinoa
  • 14 oz. Sweet Potato
  • 1 Roma Tomato
  • 1 oz. Dried Cherries
  • 1 Lemon
  • Info
    ½ 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
    761
  • 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 Medium 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 heat to low, 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 ¼" dice. Core Roma tomato and cut into ¼" rounds. Coarsely chop dried cherries. Zest lemon, halve, and juice. In a small bowl, combine mayonnaise with 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. Drizzle with 2 tsp. olive oil and season with ½ tsp. salt and ¼ tsp. pepper. Toss to coat and spread into a single layer. Roast until tender,15-18 minutes. Cool 5 minutes, and measure ½ cup sweet potato (reserve remaining for salad) into a medium mixing bowl.

  • Step 4 - Form and Sear the Patties
    4

    Form and Sear the Patties

    Using a potato masher or fork, mash sweet potato in mixing bowl until smooth. Add quinoa, breadcrumbs, and half the miso paste (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 medium non-stick pan over medium-high heat. Add patties 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 a pinch of 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

    Divide lemon-mayonnaise between English muffin halves and place a quinoa patty on top. Top with tomatoes, arugula, and remaining muffin halves. Serve alongside sweet potato salad.