Before I talk about these incredible Quinoa Veggie Burgers, smothered with sweet potato fries and a fried egg, or the fact you should totally make them for the Super Bowl this weekend, let’s talk coffee.
Can you guess what happens to a caffeine-drinking-coffee-holic (me) when they stop drinking caffeinated coffee?
They become tired…very TIRED. At least that’s the effect it’s having on me. Which I’ll take over headaches, thankfully I haven’t had any!
So why not drink the caffeine, right? Wouldn’t that just be easier? Yes. BUT, I don’t want to be dependent on it anymore. I started drinking coffee in college while studying Interior Design. I realized I could either eat to stay awake through the all-nighters (no thank you, weight gain), or I could learn to like coffee. It wasn’t one of those love-at-first-taste things. Josh started me out on the sweet, yummy, sugary drinks from Starbucks and eventually I learned to drink it brewed black with a little cream and stevia.
It’s been a part of my life the past eight years. My constant, steady, warm cup of alertness that faithfully accompanies my breakfast… and occasionally my lunch, dinner, and dessert. It’s been a source of social outings with close friends. I can’t tell you how many great conversations have started over a cup of hot coffee.
For those reasons, I intend to keep my cup of coffee each morning, and I intend to continue having wonderful conversation while sipping on my beloved coffee, but my goal is to kick the caffeine and swap to decaf. To no longer need it as a constant crutch or develop a headache without it…wish me luck!
NOW, my attempt at cutting the caffeine has absolutely nothing to do with these amazing Quinoa Veggie Burger topped with sweet potato fries and eggs. I just feel like I need a nap as I write this post, so I thought I’d share!
BUT, these burgers are nothing to yawn about! Seriously, they have to rival most meat burgers. Of course that’s coming from someone who doesn’t care all that much for the typical red meat burger. {I’d prefer a black bean or this veggie burger to a traditional burger any day} Still, they’re seriously good.
As for Josh? He loved it! And it totally filled him up, he didn’t even have room for the extra sweet potato fries on his plate.
So where did this idea come from? I came across Half Baked Harvest’s post of her Epic Quinoa Burger, topped with sweet potato fries and a fried egg. My first thought? Too much going on. Then I started to think about my Root Vegetable Hash with Eggs and thought quinoa would have been a perfect addition to the bowl. So why not try the combination in a burger? Didn’t have a reason not to, so I did! And I’m so glad I did.
I picked up a pack of Rudi’s Organic 100% Whole Wheat Buns to serve the hamburgers on and it was a great choice. I can’t help but feel like even the not-so-healthy eater wouldn’t put up a fight against these buns or the burger in general. The quinoa holds together better than any other veggie or bean burger I’ve made and the chipotle peppers add a burst of flavor with a great smokey kick that is perfectly complimented by the sweetness of the potatoes. Top all that flavor with the broken yolk of the egg and holy cow, it’s good!
Even if you already have your Super Bowl meal planned, tuck this one away and give it a try later!
Quinoa Veggie Burger topped with Sweet Potatoes and Eggs
Ingredients
- *QUINOA BURGER
- 2 cups red quinoa cooked
- 1 can great Northern beans mashed
- 1/2 cup panko bread crumbs
- 1 large egg lightly beaten
- 1 clove garlic grated
- 1/2-1 teaspoon chipotle pepper in adobe sauce finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup aged or sharp cheddar cheese shredded
- 6 slices lite Muenster cheese
- 6 of your favorite burger buns I used Rudi's Organic 100% Whole Wheat Buns
- 6 eggs fried over easy or cooked to your liking
- *SWEET POTATO FRIES
- 3 medium sweet potatoes cut into strips
- 1/2-1 teaspoon chipotle pepper in adobe sauce finely chopped
- 1/2 tsp paprika
- 1/8-1/4 cayenne pepper
- 1/2 tsp salt
- 1/4 tsp pepper
- Coconut Oil Cooking Spray or 1 tbsp coconut oil melted
- *CARAMELIZED ONIONS
- 1 large onion thinly sliced
- Coconut Oil Cooking Spray
Instructions
- For the Burger: In a large bowl combine the quinoa, mashed great Northern beans, bread crumbs, egg, garlic, chipotle pepper, salt and pepper. Mix well to moisten the ingredients and then mix in the shredded cheddar cheese. Continue mixing, then form into 6 equal burger patties. Lay out on plate and store in fridge until later.
- Preheat oven to 425 degrees F.
- For the Fries: Spread cut potatoes out over large baking sheet. Spray with coconut oil cooking spray, then sprinkle with chipotle pepper, paprika, cayenne, salt and pepper. Toss with your hands to evenly coat. Spread out in single layer and bake for 10-12 minutes, then flip and bake another 10-15 minutes or until soft and crispy, without burning. Keep sweet potato fries warm until burgers are ready.
- For the Onions: While the fries cook caramelize the onions. Heat skillet, coat bottom of pan with coconut oil cooking spray or small spoonful of coconut oil. Add onions and cook over medium-high heat, stirring frequently, for 10-15 minutes or until soft and caramelized. Set aside and keep warm.
- For the Burgers: While the onions are caramelizing, spray another pan with coconut oil cooking spray, remove quinoa burgers from fridge, add to skillet and cook until golden and crisp, about five minutes per side. During the last minute or so of cooking add the Muenster cheese, cover the pan and cook 2-3 minutes or until the cheese has melted.
- For the Eggs: While the cheese is melting and the burgers are cooking the last few minutes, set aside the onions, spray the pan again and cook the eggs a couple of minutes on the first side and 30-45 seconds on the other side or until they are cooked to your liking. I like my egg runny!
- To assemble the burgers, place each burger on a bun, top with equal amounts of caramelized onions and sweet potato fries. Add the egg and serve! Then EAT!
Notes
Nutrition
Recipe slightly adapted from Half Baked Harvest.
