Sweet Potato Quinoa Veggie Burgers

by | Jan 30, 2018

This veggie burger recipe is as delicious as it is nutritious! Full of healthy protein, carbs and flavor it can be eaten on a bun or on a salad.

Veggie burgers are one of my favorite junk foods. But what if it doesn’t have to be unhealthy? Replace those fake meat veggie burgers for veggie patties that are actually full of nutrition as well. Sounds like double benefits to me.

When I first started eating vegetarian I used meat replacement products, like veggie burgers, to substitute meat. I think this is something many vegetarians can relate too. I was not familiar with nutrition at all and suddenly a large component of my diet was ‘missing’. Veggie burgers can be so much more than a meat replacement though! This veggie burger is not even meant to taste like meat. It’s meant to taste good and looks kind of like a burger but that’s about the only relationship there.

I tried to make lots of veggie burgers in my first few years as a vegetarian. Some recipes were a disaster, some were okay and some were good. With no experience, not so much information on internet yet I pretty much tried different lentil and bean veggie burgers. They varied from mushy to dry. Most of the recipes didn’t stick.

This veggie burger I invented in 2012 and I still make it. So after 7 years I’m finally sharing the recipe with you. It doesn’t have beans and I find it easy to digest. You can spice it up however you want, put a little cayenne in or more of the listed spices. I also love cooking some onions first and putting them in the mix.



  • 1 cup of quinoa
  • 2 sweet potatoes, peeled
  • 1/2 cup oat flour or ground flax seeds
  • ½ cup of sunflower seeds, soaked and finely chopped
  • 1 tsp each of cumin & paprika
  • 1/2 bunch of fresh koreander, finely chopped
  • 2 cloves of garlic, pressed
  • 1 tsp ginger, grated
  • 2 green onions, sliced finely
  • salt & pepper to taste

How to prepare

Cut the sweet potatoes in large cubes and steam them until soft. Cook the quinoa according to the instructions on the package.

(I like to cook these items a day in advance and leave them in the fridge overnight. This allows them to dry properly and the burgers will be firmer and need less of the oat flour or ground flax. If you make them the same day, make sure to drain the sweet potatoes well and let them dry properly. You can also roast them in the oven for 10 minutes to get rid of the moisture.)

Mash the potatoes, then mix in all the ingredients and make burger patties. You can use your hands for this and really massage all the ingredients together.

Pan fry them in some coconut oil or bake them in the oven (flip them once) until golden brown.

They go great as a veggie burger on a bun or as a veggie patty on a salad! I love this with some chipotle mayo (for a quick one I just mix chipotle powder in (vegan) mayonnaise with some lemon and salt). Enjoy

P.S. These freeze really well, so double the batch

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