Sweet Potato Quinoa Burger

I started making a sweet potato quinoa burger when I wanted something hearty and healthy. It’s easy to prep ahead.

You get the natural sweetness from roasted sweet potatoes. Quinoa brings a nutty flavor and a texture that holds together.

You can have it on a bun with toppings. Or wrap it in lettuce for a lighter meal.

Sometimes I just serve it with salad. The mix of sweet potato, quinoa, and spices makes it flavorful.

You don’t need complicated ingredients here. Once you try it, you’ll see how versatile it is.

I’ll walk you through what makes this recipe work. Let’s go step by step and add a few tips.

You’ll see easy swaps and ideas for sides. I’ll also show you the best way to store them.

Why You Will Love Sweet Potato Quinoa Burger

You’ll enjoy this quinoa burger if you want a hearty veggie burger that’s filling but not heavy. The mashed sweet potato and quinoa give a soft inside.

Pan-frying gives a light crisp on the outside. This recipe is great for easy plant-based meals.

Eat the patties on a bun, in a wrap, or on a salad. They freeze well, so you can make a batch and save some.

A few reasons you might make these often:

• Balanced flavor: Sweet potato adds sweetness, quinoa and spices add savory.
• Nutrient-rich: Each patty brings protein, fiber, and complex carbs.
• Versatile: Top with avocado, onion, sprouts, or ketchup and mustard.
• Customizable: Add black beans, seeds, or herbs for more texture.

You don’t need fancy ingredients or special tools. Most things are already in your pantry.

If you’re used to store-bought veggie burgers, you’ll notice the freshness. These hold their shape and you control every ingredient.

How To Make Sweet Potato Quinoa Burger

You’ll need hearty vegetables, grains, and spices for a burger that holds together. The right tools and a clear process help you get patties that are firm outside and tender inside.

Ingredients

Start with 1 large roasted sweet potato. Roasting keeps it drier and adds flavor.

You’ll also need 1 cup cooked quinoa, cooled completely. This keeps the mix from getting sticky.

Add 1 can black beans (rinsed and dried well) for protein and texture. For binding, use ½ cup panko breadcrumbs or ½ cup rolled oats.

If you want it vegan, swap in a flax egg (1 tablespoon ground flax + 3 tablespoons water). For flavor, use ½ teaspoon cumin, ½ teaspoon smoked paprika, and ½ teaspoon garlic powder.

Add a pinch of cayenne if you like heat. I also add ½ small onion, diced, and 1 clove of garlic, minced.

Salt and black pepper finish it off.

Instruments

You don’t need fancy tools. A large mixing bowl works for combining everything.

Use a potato masher or fork to mash the beans and sweet potato. A non-stick skillet or cast-iron pan is best for pan-frying.

You’ll want a spatula with a thin edge to flip the patties. Keep a baking sheet with parchment paper if you want to bake.

Measuring cups and spoons help with spices and binders.

Step-By-Step Instruction

Roast your sweet potato at 400°F until tender. Let it cool and peel.

While that’s cooking, make your quinoa and rinse your beans. Pat the beans dry.

Mash the beans in a bowl, leaving some chunks. Add mashed sweet potato, quinoa, breadcrumbs (or oats), flax egg, onion, garlic, and spices.

Mix gently until combined. Cover and chill the mix for at least 30 minutes.

Form into burger patties, about ¾-inch thick. Heat a little oil in your skillet.

Cook each patty 4–5 minutes per side until golden. If baking, place on the sheet and bake 15 minutes per side at 400°F.

Tips & Tricks

I’ve made these burgers a lot, and a few small steps make a big difference. You don’t need fancy tools, just pay attention to details.

• Roast, don’t boil your sweet potatoes. Roasting keeps them drier and the patties firmer.
• Let your quinoa cool before mixing it in.

Drying your beans is key. After rinsing, spread them on a towel and pat dry.

• Chill the mixture before shaping. Even 30 minutes in the fridge helps.
• If the mix is too wet, add more oats or breadcrumbs by the spoonful.

I use a non-stick skillet or cast iron pan to cook. Add a small amount of oil.

Let the patties cook undisturbed for a few minutes before flipping. This helps form a crust.

• Don’t overcrowd the pan. Cook in batches if needed.
• Let the burgers rest on a rack for a minute after cooking.

These little steps keep the texture balanced—crispy outside, soft but not mushy inside.

Ingredient Substitute

Sometimes you may not have every ingredient, and that’s fine. You can swap a few things without losing flavor.

If you don’t have black beans, use chickpeas. They give a lighter flavor and a firmer bite.

You can mash chickpeas the same way. For the grain, cooked brown rice works instead of quinoa.

It’s chewier but still holds the mix together. Here are a few swaps to remember:

• Black beans → Chickpeas for a nutty taste.
• Quinoa → Brown rice for a simple grain.
• Sweet potato → Pumpkin or butternut squash for similar sweetness.

I’ve used chickpeas when I ran out of black beans. Rice instead of quinoa also works and is budget-friendly.

You can mix and match these based on what you have. No need for a special store trip.

What To Serve With Sweet Potato Quinoa Burger

When you make one of these burgers, the right sides and toppings really matter. You don’t need anything fancy.

I keep toppings fresh and colorful. Try avocado slices, crisp lettuce, juicy tomato, and thin red onion on a soft bun.

If you want something lighter, use lettuce wraps. For sauce, a cool yogurt sauce with herbs is refreshing.

If you like heat, mix some sriracha mayo. Here are sides that pair well:

• Sweet potato fries or baked potato wedges
• Grilled corn with cilantro
• A green salad or cucumber tomato salad
• Coleslaw for crunch and tang

Mix and match with what you have at home. Keep things balanced with fresh veggies, a creamy element, and maybe a warm side.

How To Store Sweet Potato Quinoa Burger

Storing these burgers the right way makes all the difference. The patties are a bit soft from sweet potato, so handle them gently.

If you’ll eat them within a few days, keep them in the fridge. Put the patties in an airtight container and separate layers with parchment paper.

They stay fresh for about 3–4 days. For longer storage, freezing works well.

Let the patties cool before freezing. Then:

• Lay them flat on a baking sheet in one layer.
• Freeze until solid, about 1–2 hours.
• Move to a freezer bag or container, pressing out air.

You can also freeze the uncooked mixture. Shape into patties, freeze on a tray, then store in a bag.

Cook them straight from frozen if you want. To reheat, warm cooked patties in a skillet or bake at 375°F until hot.

If frozen, add 1–2 extra minutes per side when pan-frying. This simple storage keeps your burgers fresh whenever you need them.

Nutritional Value

When you make a sweet potato quinoa burger, you get a nice mix of carbs, protein, and fiber. A single patty usually has around 150–315 calories, depending on the size and ingredients.

It’s a lighter choice than most meat-based burgers. Quinoa and sweet potatoes give you steady energy from complex carbohydrates.

They also add fiber, which helps you feel full longer. Most recipes offer about 7–9 grams of fiber per serving.

Protein is another plus. Between the quinoa, beans (if you add them), and seeds like flax, you can expect about 9–10 grams of protein in one burger.

That’s enough to make it satisfying without feeling too heavy.

Here’s a quick breakdown of common nutrition values for one burger with a bun:

• Calories: 315
• Fat: 8–9 g (mostly unsaturated)
• Carbohydrates: 50 g
• Fiber: 7–8 g
• Protein: 9–10 g
• Iron: about 20% Daily Value
• Calcium: about 17% Daily Value

If you want to keep it gluten-free, swap the regular bun for a gluten-free one. Or just serve the patty on lettuce leaves.

The patty itself is naturally gluten-free when you use whole ingredients like quinoa, sweet potato, and spices.

You’ll also get a good amount of vitamins and minerals from the vegetables. Sweet potatoes provide vitamin A. Quinoa adds magnesium and iron.

Together, they make a nutrient-dense base that supports a balanced meal.