Quinoa and white bean burgers with roasted sweet potato fries

Vegetarian, Soy Free

2 Servings, 680 Calories/Serving

35 - 45 Minutes

A burger and fries Sun Basket style means high-protein patties made with quinoa and white beans, served with a healthy side of roasted sweet potatoes. Dill-infused yogurt and Persian cucumbers give the dish a fresh Mediterranean flavor.


  • ¼ cup rainbow quinoa
  • ¾ pound peeled sweet potato wedges
  • 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 - garlic powder - coriander)
  • 1 or 2 Persian cucumbers
  • Fresh dill
  • ¼ cup Greek yogurt
  • 2 whole wheat buns



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.


Roast the sweet potato wedges

  • Cut any large sweet potato wedges in half lengthwise.
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 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.

Nutrition per serving: Calories: 680, Protein: 22 g, Total Fat: 26 g, Monounsaturated Fat: 15.5 g, Polyunsaturated Fat: 3 g, Saturated Fat: 4 g, Cholesterol: 85 ng, Carbohydrates: 92 g, Fiber: 15 g, Added Sugar: 0 g, Sodium: 690 mg
Contains: milk, wheat, eggs

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