I’ve had two veggie burger recipes in my to-make file for years: Stellar Quinoa Burger from Bon Appetit via Cafe Pasqual’s in Santa Fe and Quinoa and Sweet Potato cakes from Cannelle et Vanille via Sally of Bewitching Kitchen. Earlier this week, I combined the two recipes and the result was, was, well pretty spectactular. In sum, here’s how you make them:
Sweet Potato and Mushroom Veggie Burger How-To
I find these patties as delicious freshly crisped on homemade brioche buns as cold straight from the fridge whenever I’m needing a little snack—they are irresistible. 4.9 from 22 reviews For quick prep, I use a food processor fitted with the shredder attachment to grate the sweet potatoes and mushrooms. If you don’t have a food processor, don’t cut the sweet potato into wedges — it will be easier to grate the sweet potato with a box grater if it’s whole. Once you have this veggie burger mix on hand, you can keep it in the fridge for 2-3 days. I love broiling 2 or 3 patties at a time — great for a quick lunch or dinner. You can also cook a bunch at a time and store them in the fridge. I find these delicious cold, straight from the fridge, so don’t be afraid to cook them ahead of time. Two Simple Condiments:
