Quinoa & Sweet Potato Burger with Horseradish and Shallot
Hearty and tasty, this sweet potato and quinoa burger is flavoured with peanut butter and wholegrain mustard. It's packed with protein, and packs a punch with a horseradish sour cream, shallots and crisp lettuce. A veggie burger even the carnivores can love!
Ingredients
- 350 g of Sweet Potato (Small)
- 1 of Egg (pantry)
- 50 g of Chickpea Flour
- 1⁄2 Tbsp of Whole Grain Mustard
- 1 Tbsp of Peanut Butter
- 1⁄4 Cup of White Quinoa
- 1 2 Pack of Hamburger Buns
- 1 of Shallot
- 90 g of Sour Cream & Horseradish
- 2 Tsp of Lemon Juice
- 1 of Baby Cos Lettuce
- 1⁄4 Cup of Panko Bread Crumbs
- 1 Tbsp of Butter (pantry)
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
Cook Sweet Potato:
Peel and cut sweet potato into 2cm pieces. Cover with water and bring to the boil, cooking for 8 minutes, under tender when pierced with a fork. Drain sweet potato well and set aside to cool slightly.
Cook Quinoa:
Place quinoa into fine sieve/colander and rinse well under cold water. Place quinoa in a pot with 1⁄2 cup of water and bring to the boil. Reduce heat and simmer for about 10 minutes or until all liquid has been soaked up and quinoa is tender and fluffy.
Make Burgers:
In a bowl combine sweet potato, egg, chickpea flour, mustard, peanut butter, lemon juice (to taste) and season. Mash lightly and stir through cooked quinoa. Divide into patties, place on a plate and coat with breadcrumbs (pushing down a little for the breadcrumbs to adhere) and chill for as long as possible.
Cook Burgers:
Heat oil in a non-stick pan over medium heat. Add patties and cook for about 4 minutes until golden brown then flip and cook 2-3 minutes more, until golden on the outside and warmed through.
Prepare Remaining Ingredients:
Spread butter on cut side of burger buns and toast, butter side down in pan for 1-2 minutes. Break apart cos lettuce leaves. Peel and slice shallot into rings.
You Plate It:
Divide patties among bun bases, spoon over a generous amount of horseradish cream, top with shallot and cos lettuce and top with bun lids to serve.
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