- 3 medium sweet potatoes (about 1 1/2 pounds)
- 1/4 cup quinoa, uncooked
- 2 tablespoons vegan butter substitute, or butter
- 2 tablespoons maple syrup
- 1/8 teaspoon cayenne pepper
- 1 cup chopped kale
- 1/2 cup dry roasted pecans, chopped (see Note)
- Salt to taste
- 1 small sweet onion, very coarsely chopped
- Freshly ground black pepper to taste
- 4 hamburger buns
- First, pre-heat your oven to 400°F. Pierce the sweet potatoes and microwave them together until they are soft, about 4 to 6 minutes. Mash them firmly into measuring cups to make 2 cups of mashed sweet potatoes, and then transfer them to a medium-sized mixing bowl.
2. Meanwhile, in a small saucepan, bring 3/4 cup water and the quinoa to a boil. Reduce to a low simmer and cover, until the water is nearly absorbed and the quinoa appears transparent and is fully cooked, about 8 to 10 minutes. Remove the quinoa from the stove and allow it to sit covered, for about 5 minutes.
3. In a separate saucepan, melt 1 tablespoon of the vegan butter substitute or butter. Stir in 1 tablespoon of maple syrup and the cayenne pepper. Add mixture to the mashed sweet potatoes along with the kale, the cooked quinoa, pecans and 1/2 teaspoon of salt and then mix it all together well.
4. Form the mixture into four patties; place on a well-oiled baking sheet. Bake for 35 minutes, turning once at the halfway point.
5. When the burgers have around 15 minutes left to bake, make the onion topping. In a small skillet over medium heat, melt the remaining 1 tablespoon vegan butter substitute. Add the onion; sprinkle with salt and fresh ground black pepper to taste. Cook and stir for 12 minutes. Reduce heat to low; add remaining 1 tablespoon of maple syrup. Cook and stir until onions are slightly brown, about 3 more minutes; remove from heat.
6. Transfer burgers to buns and top each with onion mixture.
Makes four sweet potato veggie burger patties.