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. 

[yumprint-recipe id=’80’]

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