Quinoa-Veggie-Burger6
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Quinoa Veggie Burger topped with Sweet Potatoes and Eggs

These Quinoa Veggie Burgers are topped with chipotle sweet potato fries and an over-easy fried egg, you must try this!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Lunch/Dinner
Cuisine: American
Servings: 6
Calories: 226kcal
Author: Kaylee Pauley (slightly adapted from Half Baked Harvest)

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 info is for Quinoa Veggie patty only. All other nutrition info will vary based on your choice of buns, cheese, and eggs along with your quantity of caramelized onions and sweet potato fries. My full meal, including extra fries on the side came to approx 640 Calories, 18 grams of Fat, 84 grams of Carbs, 38 grams Protein, and 11 grams Fiber.

Nutrition

Serving: 1g | Calories: 226kcal | Carbohydrates: 27.4g | Protein: 15.2g | Fat: 6.5g | Saturated Fat: 3.3g | Cholesterol: 50.8mg | Sodium: 359mg | Fiber: 4.4g | Sugar: 1.9g