Friday, February 24, 2012

Beautifying Burger

If you are hunting down a savory and sweet homemade vegan burger free of gluten, you're in luck! This recipe uses beautifying vegetables to energize your skin, and your taste buds. A DIY veggie burger with sweet potatoes, kidney beans, quinoa, and spinach. You're welcome :)

Serves 8
  • 3 sweet potatoes, washed
  • 1/2 cup quinoa (dry)
  • 2 cups cooked kidney beans, or 1 can no salt kidney beans, drained
  • 1/2 cup buckwheat flour
  • 1 tsp. cumin spice
  • 1 tsp. orgegano spice
  • 1 tsp. mustard spice
  • 1 tablespoon olive oil
  • 1/2 cup diced onion
  • 2 garlic cloves, minced
  • 2 tablespoons sunflower seeds
  • 2 cups spinach, washed and chopped
  • Bake sweet potatoes for 50 minutes at 400 degrees.
  • Meanwhile, boil the quinoa in 1 cup filtered water until cooked and fluffy.
  • Pour half of the kidney beans into a bowl, and mash until paste-like texture forms.
  • Add remaining beans and lightly mash to combine.
  • When the sweet potatoes are cooked and soft, mash (with skins on) until mushy but not creamy.
  • Place the mashed sweet potatoes in a large bowl.
  •  Stir the olive oil, buckwheat flour, oregano, cumin, and mustard spices into the mashed sweet potatoes until combined throughout.
  • Mix in onion, garlic, quinoa, sunflower seeds, kidney beans, and chopped spinach.
  • Preheat oven to 375 degrees, and line a baking tray with pachment paper.
  • Form mixture into about 8 balls on the parchment paper, and gently flatten them into patties about 1/2 inch thick each.
  • Bake in oven for 20 minutes.
  • Remove, flip, and bake on other side for additional 20 minutes. And there you have it... DIY veggie burgers.
  • I put mine in between brown rice bread circles (aka english muffins), and topped it with roasted red peppers, avocado (obviously) and lettuce.  These served really well alongside baked brocollini with fresh ground black pepper.
You know all the ingredients, there is NO junk, there is NO high sodium that offen comes with frozen patties. So try this out foodie friends, and let me know! You know how much I love your comments :)


  1. I've seen a lot of DIY veggie burgers lately and I want to try them all! I love that there is a green already in the burger.

  2. I love a good veggie burger, even more homemade! Yum!

  3. Do these freeze well?

    1. They do! Wrap up in foil, and freeze for up to 2 weeks. Heat in oven at 350 degrees for 30 minutes when ready to serve :)

  4. I just made these and it didn't come out right at all. They were watery- I knew I should have added more flour- and I had 10 patties instead of 8. I followed the recipe with few exceptions: I added Whole Wheat flour instead of Buckwheat, baby Kale instead of Spinach, and no sunflower seeds. Is that why they didn't come out right? They were so watery I couldn't even flip them. Please advise!

    1. Hi! I am so sorry these didn't turn out :( I have only tried this recipe exactly as I posted above, so maybe the small expections were what caused the watery issue. I think the kale might be too tough for this recipe, I would try the spinach instead because it absorbs the liquid. If it is still watery, I would add a touch more flour until it feels the patties can stick together. Let me know if that works out for you!! all the best! xoxo, Sasha