Quinoa and white-bean burgers with roasted sweet potato fries

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Quinoa and white-bean burgers with roasted sweet potato fries

Quinoa and white-bean burgers with roasted sweet potato fries


2 Servings, 760 Calories/Serving

35–45 Minutes

Stay home on burger night with these savory, high-protein patties and oven-roasted sweet potato fries. An herby yogurt sauce full of juicy cukes ties it all together.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¼ cup rainbow quinoa
  • ¾ pound sweet potatoes
  • ¾ cup cooked white beans
  • 1 carrot
  • 2 scallions
  • 1 pasture-raised organic egg
  • ¼ cup whole wheat bread crumbs
  • Burger spice blend (harissa powder - cumin - granulated garlic - coriander)
  • 1 or 2 Persian cucumbers
  • Fresh dill
  • ¼ cup Greek yogurt
  • 2 whole wheat buns

Nutrition per serving

Calories 760, Total Fat 25g (32% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 610mg (27% DV), Total Carb. 105g (38% DV), Fiber 21g (75% DV), Total Sugars 15g (Incl. 0g Added Sugars, 0% DV), Protein 21g
Contains: Milk, Eggs, Wheat, Soybeans


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the quinoa

Heat the oven to 425°F.
  • In a fine-mesh strainer, rinse the quinoa.
In a small sauce pot, combine the quinoa and ½ cup lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the quinoa is tender and the water is absorbed, 12 to 15 minutes.
While the quinoa cooks, prepare the sweet potatoes.


Prep and roast the sweet potato wedges

  • Scrub or peel the sweet potatoes. Trim the ends and cut the potatoes in half lengthwise, then cut each half lengthwise into ½-inch-wide wedges.
On a sheet pan, toss the sweet potato wedges with 2 teaspoons oil and season with salt and pepper. Spread in an even layer and roast, stirring once halfway through, until tender and lightly browned, 20 to 25 minutes.
While the sweet potatoes roast, make the burgers.


Prep the burgers

  • Rinse the white beans.
  • Scrub or peel the carrot and trim off the end; grate the carrot.
  • Trim the root ends from the scallions; thinly slice the scallions.
In a medium bowl, using a whisk or fork, blend the egg with the bread crumbs and burger spice blend. Add the beans and mash into a slightly chunky paste, then stir in the carrot, scallions, and quinoa. Season with salt and pepper. Using wet hands, form the mixture into two ½-inch-thick patties.


Cook the burgers

In a large frying pan over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the patties and cook until browned and crisp, 5 to 6 minutes per side.
While the burgers cook, prepare the cucumber raita.


Make the cucumber raita; toast the buns

  • Trim the ends from the cucumbers; thinly slice the cucumbers crosswise.
  • Coarsely chop the dill.
In a small bowl, stir together the yogurt, cucumbers, and dill. Season to taste with salt and pepper.
Toast the whole wheat buns in the oven until lightly crisped, 2 to 3 minutes.


Transfer the buns, cut sides up, to individual plates. Spread half the cucumber raita on the bottom buns, then top with the quinoa burgers and the remaining cucumber raita; close the buns. Serve the sweet potato fries on the side.