Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This recipe isn't a vegetarian version of a beef burger; these are vegetable patties that celebrate every fresh ingredient they're made up of.

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Recipe Summary

cook:
20 mins
total:
50 mins
prep:
30 mins
Servings:
10
Yield:
10 burgers
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.

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  • Combine sweet potatoes, quinoa, trail mix, golden beet, red beet, flour, bread crumbs, oil, onion, parsley, tamari, sea salt, garlic, and red pepper flakes in a large bowl. Mix by hand until burger mix is thoroughly combined.

  • Divide burger mix into 10 portions; press each one firmly into a patty. Place on the prepared baking sheet.

  • Bake in the preheated oven until golden brown, about 20 minutes.

Cook's Notes:

For easy measuring, 2 sweet potatoes will yield roughly 2 1/2 cups when boiled and mashed.

My trail mix had pumpkin seeds, sunflower seeds, cranberries, peanuts, and cashews.

The onion taste comes through quite strongly, so feel free to cook your onion first or substitute a shallot instead.

I like to make my burgers heart-shaped.

Nutrition Facts

212 calories; protein 5.6g; carbohydrates 23.9g; fat 11.5g; sodium 918.9mg. Full Nutrition
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