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Sweet Potato Burgers with Kale, Quinoa, and Feta Recipe

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4.4 from 54 reviews

  • Author: Ezabella
  • Total Time: 2 hours 30 minutes
  • Yield: 13 servings
  • Diet: Vegetarian

Description

These Sweet Potato Burgers are a wholesome, flavorful vegetarian alternative to traditional burgers. Made with baked sweet potatoes, quinoa, red lentils, kale, feta, and seasoned with smoked paprika and fresh herbs, these patties are moist, tender, and packed with nutrition. They’re coated in panko bread crumbs and can be pan-fried or baked to a perfect golden crisp. Served with a garlicky lemon mayo, these burgers are perfect for a healthy lunch or dinner with a delightful mix of textures and bright flavors.

Ingredients

For the Burgers:

  • 2 lb Sweet Potatoes (about 2 medium potatoes)
  • 1/3 C (65g) Quinoa (red or white, rinsed under running water)
  • 1/3 C (70g) Red Lentils
  • 1 1/4 C (305g) Water
  • Pinch of Salt
  • 2 Cups (80g) Kale (packed, any variety, deveined and chopped – about 12 leaves)
  • 1/2 C (70g) Feta (crumbled, leave out for vegan option)
  • 1/4 C (8g) Minced Chives
  • 1 Tbsp Garlic (minced, about 2 large cloves)
  • 2 tsp Fresh Lemon Juice
  • 3/4 tsp Salt
  • 1/2 tsp Pepper
  • 1 3/4 tsp Smoked Paprika
  • 1 C (100g) Panko Bread Crumbs
  • Neutral Vegetable Oil (for pan frying; avocado or coconut oil recommended)

For the Mayo:

  • 1 C (224g) Mayo (Veganaise recommended)
  • 1 Lemon (juiced)
  • 2 tsp Garlic (minced, about 1 large clove)
  • 2 Pinches Sea Salt

Instructions

  1. Roast Sweet Potatoes: Preheat your oven to 400°F. Pierce the sweet potatoes with a fork and place them on a parchment-lined pan. Bake for 45-55 minutes until soft when gently squeezed.
  2. Cook Quinoa and Lentils: While the potatoes roast, combine quinoa, red lentils, water, and a pinch of salt in a saucepan. Bring to a boil, then reduce heat to low, cover (slightly cracked), and simmer for about 10 minutes until the quinoa tails appear and the lentils are tender. Remove from heat and let excess water evaporate.
  3. Mash Potatoes and Mix Ingredients: When cooled, peel the sweet potatoes and mash them in a large bowl. Add chopped kale and mash together for about 30 seconds to tenderize the kale. Mix in the cooked quinoa and lentils, minced garlic, lemon juice, smoked paprika, crumbled feta, minced chives, salt, and pepper until combined. The mixture should be moist and soft.
  4. Form and Coat Patties: Place panko bread crumbs in a small bowl. Using a 1/3 cup measuring scoop, scoop out portions of the mixture, pack them firmly, and tap onto the palm of your hand to release. Roll each portion in the panko crumbs, making sure all sides are coated. Shape into patties gently, patting them flat.
  5. Chill the Patties: Refrigerate the patties for at least one hour or up to two days, allowing flavors to meld and patties to firm up. For freezing, freeze patties on a parchment-lined sheet pan, then store separated with parchment paper in an airtight container. Thaw before cooking.
  6. Cook the Patties: Pan Frying: Preheat oven to 200°F. Heat 3 tablespoons coconut oil in a non-stick frying pan over medium-high heat until shimmering. Cook 3-4 patties per batch for 3-4 minutes per side until golden. Drain on paper towels and keep warm in the oven. Baking: Preheat oven to 425°F. Place patties on a parchment-lined baking sheet brushed with olive oil, brush the tops with olive oil, and bake for 20-25 minutes, flipping halfway through, until golden and heated through.
  7. Storage and Reheating: Store cooked or uncooked patties in the refrigerator for up to three days. To reheat cooked patties, bake in a 350°F oven for about 15 minutes until warmed through.
  8. Prepare the Mayo: Combine mayo, lemon juice, minced garlic, and sea salt in a bowl. Whisk well and serve cold alongside the burgers, with or without a bun.

Notes

  • Leave out feta to make this recipe vegan.
  • Freezing patties before cooking helps preserve texture and flavor.
  • The kale is softened by mashing along with the sweet potatoes, but you can substitute with spinach if preferred.
  • Panko bread crumbs help create a crisp coating but can be swapped with gluten-free crumbs if needed.
  • Mayo can be substituted with vegan mayo for a fully plant-based meal.
  • These burgers pair well with buns, fresh lettuce, tomatoes, or your favorite burger toppings.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes baking + 10 minutes simmering + 8 minutes frying or 25 minutes baking patties
  • Category: Main Course
  • Method: Baking
  • Cuisine: Vegetarian American

Find it online: https://kitchenloving.com/sweet-potato-burgers-with-kale-quinoa-and-feta-recipe/