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
Stop eating frozen veggie burgers or running to your favorite veg joint when you get a craving. We teach you how to make your own absolutely delicious sweet potato and quinoa ones with panko – the secret to holding it all together. It’s served on a brioche slathered with lemon-mayo and paired with a side of roasted parsnip for good measure.
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
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
Prepare the Ingredients
Preheat oven to 375 degrees. Bring a small pot with quinoa and 1 cup water to a boil over high heat. Reduce heat to medium, then simmer 10 minutes until all water has been absorbed. Reserve. Thoroughly rinse produce and pat dry. Peel and cut sweet potato to ½" dice. Zest lemon and mince zest. Halve and juice lemon. Trim ends from parsnips and cut to ½" dice. Stem and coarsely chop parsley.
Bake Sweet Potato and Parsnips
Prepare a baking sheet with foil and cooking spray. On half of the sheet, add diced parsnips, 2 tsp. olive oil, and ¼ tsp. salt. On the second half of baking sheet, add sweet potatoes, 1 tsp. olive oil, and a pinch of salt and pepper. Toss each half separately to evenly coat and spread into a single layer. Place in oven and bake 15-18 minutes until sweet potatoes and parsnips are tender. Remove from oven and cool for 5 minutes. Sprinkle seasoning mix on sweet potatoes and parsnips. Measure out 2 cups of sweet potatoes to use for burgers. Toss the remaining parsnips and sweet potatoes together and set aside.
Make Lemon Mayonnaise
While sweet potatoes and parsnips cook, stir together mayonnaise, lemon zest, and 1 Tbsp. lemon juice in a small mixing bowl and refrigerate.
Make Sweet Potato Quinoa Patties
Add to the pot with quinoa, parsley (reserving a pinch for vegetables), panko, and reserved 2 cups of sweet potatoes. Mash using potato masher or fork: mixture should easily stick together when gently pressed but not be sticky. If mixture is too dry, add 1-2 Tbsp. water. (Mix may need nothing or up to 3 Tbsp. water— incorporate 1 Tbsp. at a time.) Season with salt and pepper to taste. Divide mixture into two and roll each half into a ball. Flatten balls into 1" thick patties using the palm of your hand.
Cook the Burgers
Heat a large pan over medium heat. Add ½ tsp. olive oil to hot pan and add then patties. Cook until browned on the first side, about 4-5 minutes, then flip. Cook 2-3 minutes, then place cheese slices on top. Cook another 2-3 minutes, until bottoms are browned and cheese has begun to melt. Remove burgers from the pan and toast buns in the same pan. Place parsnip and sweet potato mixture into the oven for 3-5 minutes to reheat.
Plate the Dish
Spread lemon mayonnaise in bun. Place burger on bottom bun and arugula on top of burger then top with bun. Garnish sweet potatoes and parsnips with remaining parsley and serve next to burger.
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