When I made sweet potatoes a few weeks ago, I had a ton of leftovers and was trying to find a creative way to re-use them. I came up with this sweet potato and quinoa veggie burger and it was a hit with the whole fam (baby included)! I was really just experimenting when I made these veggie burgers, so when it worked out, I was thrilled. What I loved most about these burgers was that their taste is super mild yet there are tons of different foods inside them. I included beans, carrots, radishes, sweet potatoes, quinoa flour, and flaxmeal. My husband and I agreed that you taste the sweet potato and some white bean flavor, but you don’t get the radishes or carrots hardly at all. How strange, right? I also liked that their color is a beautiful peach-pink-and-brown-speckle when they are raw, and when they are cooked, they turn a golden orange and brown color. The cooked burgers have a little crust on the outside but are soft and creamy on the inside. They also hold their shape (I hate when burgers fall apart in little crumbles when you try to eat them), can be eaten on a bun or without, in a wrap, broken into pieces or cut-up for babies and toddlers to self-feed, and they can be broken up and added to salads as a protein. They freeze well and keep well in the fridge for 3-4 days too.
My son LOVES these veggie burgers. I give them as a finger food in little soft cubes. Their texture is great for his age (he is 8 months old), but you should always provide foods for your child based on their individual readiness!
I honestly don’t know if these would cook well on the grill – have not tried it yet myself, so if you do try it, let me know how it goes! Baking them was the easiest method and clean up was simple. I hope you enjoy these veggie burgers.
- 1/2 cup of quinoa flour (you can use another type of flour here, just use a mild tasting one)
- 1 1/2 cups of grated carrots (pre-made shredded ones from the store are okay too)
- 1 cup of navy beans (I used no salt- canned, BPA free), make sure to wash them well
- 1 cup of cooked sweet potatoes, scoop out insides, don't use the skins (I used leftover, baked sweet potatoes that were plain)
- 1 cup of chopped radishes (1/2 inch pieces are fine)
- 1/4 cup of dried dill
- the juice of 1/2 a lemon
- 2 'eggs' (I used flax eggs, you can use vegan egg replacer or another substitute)
- 2 Tbsp of olive oil
- pinch of salt and black pepper
- Preheat your oven to 375 degrees after you put your burgers in the fridge (see below). Prep a baking sheet with parchment paper and set aside. Also prep a large dinner plate or flat dish that can go in your refrigerator. You will need several pieces of parchment for the plate.
- Bake your sweet potatoes ahead of time and scoop out the insides of them and store in the fridge until you're ready to use (a few days ahead of time is fine).
- Clean and prep your beans, carrots, and radishes. Chop the radishes into quarters or about 1/2 inch pieces. Use ready made shredded carrots or shred them yourself.
- Place the shredded carrots and radishes into a food processor and pulse a few times to break them into smaller pieces.
- Add your beans, sweet potato, flour, flax eggs, oil, spices, and lemon juice to the food processor. Pulse a few times to move things around and then blend for 5 seconds at a time. You should check the texture to make sure it is minced and well blended into a puree that has small bits of food in it. Don't over-mix and don't make mush burgers! It does not take long at all to get the right texture, so blend a few seconds, check it, then blend more if needed.
- If everything doesn't fit in your machine, leave out the sweet potatoes and add them in once everything else is blended using a large mixing bowl.
- To minimize dirty dishes, you can scoop directly from the processor bowl (just watch out for the blade). If you are using a mixing bowl because your contents were too large, just spoon out the mixture from there.
- Get your plate ready. Put down a piece of parchment that covers the plate. Now, you'll make your burgers.
- Place about 1/3 cup of blended ingredients into your hands and shape into a ball and then flatten into a burger shape.
- After you make each one, place it on your parchment paper covered plate (you should be able to fit 4 burgers in a single layer with spaces between them; don't have them touching). Now put down a new piece of parchment over the top of the veggie burgers. Create a new layer of patties and then cover with one last piece of parchment. Cover the plate well in foil and put in the fridge for 30-60 minutes. This helps them solidify and hold their shape.
- After the fridge time has passed, take them out, carefully remove them one at a time and place on your baking sheet. Bake in the oven at 375 degrees for 40 minutes or until the burgers are golden brown.
- Serve warm, hot, or cold - whatever you prefer.