Veggie BurgersMexicanMedium

Chipotle Sweet Potato Quinoa Burgers

Name: Chipotle Sweet Potato Quinoa Burgers
Prep time: 50 min
Cook time: 1 h 15 min
Total time: 2 h 5 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 large (about 1 lb) (450 g) sweet potato, scrubbed and pricked all over with a fork; ½ cup (90 g) white quinoa, rinsed well in a fine-mesh strainer; 1 cup (240 ml) water; 1 can (15 oz) (425 g) canned black beans, drained, rinsed and patted very dry; 1 cup (90 g) old-fashioned rolled oats, pulsed in a blender or food processor into a coarse flour (or crushed by hand); 1 large (50 g) large egg, lightly beaten; ½ small (about 2 oz) (60 g) red onion, finely diced (¼-inch pieces); 2 cloves (6 g) garlic, minced; 2 peppers (30 g) chipotle peppers in adobo, seeds optional, finely minced; 1 tbsp (15 ml) adobo sauce from the can; 1 medium (70 g) lime, zested (about 1 tsp), then juiced (about 2 tbsp / 30 ml); ¼ cup (12 g) fresh cilantro, leaves and tender stems, finely chopped; 1 tsp (2 g) ground cumin; 1 tsp (2½ g) smoked paprika; 1 tsp (5 g) kosher salt, Diamond Crystal; use ¾ tsp (4 g) if using Morton or fine salt; ¼ tsp (½ g) black pepper, freshly ground; 2 tbsp (30 ml) olive oil, divided: 1 tbsp for each side of the patties; ½ cup (120 g) plain whole-milk Greek yogurt; 1 tbsp (15 ml) lime juice, freshly squeezed (about ½ lime); ⅛ tsp (0.6 g) kosher salt, a generous pinch; 6 buns (340 g) hamburger buns, split and lightly toasted; 2 medium (300 g) ripe avocado, pitted and sliced; 6 leaves (60 g) butter lettuce leaves, washed and dried (optional)

From the MyKitchenBank Kitchen

Smoky, lightly spicy veggie burgers made with roasted sweet potato, fluffy quinoa and black beans, brightened with lime and baked (not fried) until crisp at the edges and tender inside. Serve with a cooling lime crema.

Prep: 50 min
Cook: 1 hr 15 min
Wait: 35 min
Total: 2 hr 40 min
Makes: 6 burgers

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Ingredients

6 servings

For the burgers
1 large (about 1 lb) (450 g) sweet potato, scrubbed and pricked all over with a fork
½ cup (90 g) white quinoa, rinsed well in a fine-mesh strainer
1 cup (240 ml) water
1 can (15 oz) (425 g) canned black beans, drained, rinsed and patted very dry
1 cup (90 g) old-fashioned rolled oats, pulsed in a blender or food processor into a coarse flour (or crushed by hand)
1 large (50 g) large egg, lightly beaten
½ small (about 2 oz) (60 g) red onion, finely diced (¼-inch pieces)
2 cloves (6 g) garlic, minced
2 peppers (30 g) chipotle peppers in adobo, seeds optional, finely minced
1 tbsp (15 ml) adobo sauce from the can
1 medium (70 g) lime, zested (about 1 tsp), then juiced (about 2 tbsp / 30 ml)
¼ cup (12 g) fresh cilantro, leaves and tender stems, finely chopped
1 tsp (2 g) ground cumin
1 tsp (2.5 g) smoked paprika
1 tsp (5 g) kosher salt, Diamond Crystal; use ¾ tsp (4 g) if using Morton or fine salt
¼ tsp (0.5 g) black pepper, freshly ground
2 tbsp (30 ml) olive oil, divided: 1 tbsp for each side of the patties
For the lime crema
½ cup (120 g) plain whole-milk Greek yogurt
1 tbsp (15 ml) lime juice, freshly squeezed (about ½ lime)
⅛ tsp (0.6 g) kosher salt, a generous pinch
To serve
6 buns (340 g) hamburger buns, split and lightly toasted
2 medium (300 g) ripe avocado, pitted and sliced
6 leaves (60 g) butter lettuce leaves, washed and dried (optional)

Equipment (8)

Rimmed baking sheet, 13×18-inch (33×46 cm), for the sweet potato
Second rimmed baking sheet, 13×18-inch (33×46 cm), lined with parchment paper, for the burgers
Small saucepan with lid, 2-quart (2 L)
Fine-mesh strainer
Large mixing bowl
Potato masher or large fork
Pastry brush
Wide metal spatula

Steps

Before you start

Preheat the oven to 400°F (200°C) before you begin, with a rack in the center.
The sweet potato bakes about 45 minutes. Cook the quinoa and prep the other ingredients while it bakes, so the first 3 steps overlap.
Chipotle in adobo is hot. Start with 2 peppers for medium heat, or 1 for mild. Save leftover peppers in a covered jar in the fridge.
Pat the drained black beans dry. Excess moisture is the main cause of soft, crumbly patties.

1
Roast the sweet potatoOven 400°F / 205°C
- Heat the oven to 400°F (200°C).
- Place the pricked sweet potato on a rimmed baking sheet and bake for 45 minutes, until the skin wrinkles and a knife slides into the center with no resistance.
- Start the quinoa (next step) while it bakes.
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Ready when: Skin is wrinkled and the flesh is completely soft when pierced with a knife
Tip: Keep the sweet potato's baking sheet separate; use a fresh parchment-lined sheet for the burgers later.
2
Cook the quinoa
- In a small saucepan combine the rinsed quinoa and 1 cup (240 ml) water.
- Bring to a boil over high heat, then reduce to low, cover and simmer for 15 minutes.
- Remove from the heat and leave covered for 5 minutes, then fluff with a fork.
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Ready when: All the water is absorbed and the grains are tender with a visible white spiral tail
Tip: Rinsing removes the natural bitter coating, so do not skip it.
3
Prep the flavorings
- Spread the fluffed quinoa on a plate and let it cool for about 15 minutes so it does not cook the egg.
- Meanwhile, dice the red onion, mince the garlic, finely mince the chipotles, chop the cilantro, and zest then juice the lime.
- Pulse the oats into a coarse flour.
- Pat the black beans very dry with paper towels.
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Ready when: Quinoa is only warm, not hot, to the touch
Tip: Wear gloves or wash your hands well after mincing chipotles.
4
Mash the baseOven 400°F / 205°C
- When the sweet potato is done, let it cool for 5 minutes, then scoop the flesh into a large bowl (about 1 cup / 240 g; discard the skin).
- Mash until mostly smooth.
- Leave the oven on at 400°F (200°C).
- Stir in the minced chipotles, adobo sauce, lime zest, lime juice, cumin, smoked paprika, salt and pepper.
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Ready when: Mash is smooth with a uniform orange-red color
Tip: Taste a tiny bit of the mash now and add more adobo sauce if you want more heat.
5
Combine the mixture
- Add the cooled quinoa, dried black beans, onion, garlic, cilantro, oat flour and beaten egg to the bowl.
- Mash with a fork or masher, crushing about half of the beans, then fold with a spatula until evenly combined and sticky.
- It should hold together when squeezed in your hand.
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Ready when: A handful of mixture holds a firm ball with no crumbling
Tip: If it feels wet and loose, add 2 tablespoons more oat flour; if crumbly, add 1 tablespoon water.
6
Chill the mixture
- Cover the bowl and refrigerate for 20 minutes.
- The oats absorb moisture and the mixture firms up, making the patties much easier to shape.
- Meanwhile make the crema (next step) and line a second baking sheet with parchment paper.
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Ready when: Mixture is cold and noticeably firmer
7
Make the lime crema
- In a small bowl whisk the Greek yogurt, 1 tablespoon lime juice and the pinch of salt until smooth.
- Cover and refrigerate until serving.
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Ready when: Crema is smooth and pourable but thick
Tip: Thin with 1 teaspoon water if it is too stiff to drizzle.
8
Shape the patties
- With damp hands, divide the mixture into 6 equal portions (about 165 g each).
- Shape each into a patty about 4 inches (10 cm) wide and ¾ inch (2 cm) thick, and place on the parchment-lined sheet.
- Brush the tops with 1 tablespoon of the olive oil.
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Ready when: Patties have smooth edges without cracks
Tip: Keep a bowl of water nearby and re-wet your hands often to stop the mixture from sticking.
9
Bake and flipOven 400°F / 205°C
- Bake at 400°F (200°C) for 15 minutes.
- Remove the pan and gently flip each burger with a wide spatula, then brush the new tops with the remaining 1 tablespoon oil.
- Bake 15 minutes more.
- The burgers are done when the surfaces are deep golden with darker crisp edges and the centers register 160°F (71°C).
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Ready when: Both sides are deep golden with crisp edges; center reads 160°F (71°C)
Tip: Wait until the underside is firm and releases from the parchment before flipping, or the patties may tear.
10
Rest the burgers
- Leave the burgers on the baking sheet for 10 minutes.
- They continue to set as they cool slightly and will hold together when lifted.
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Ready when: Patties feel firm when pressed and lift cleanly off the parchment
11
Assemble and serve
- Spread a spoonful of lime crema on the bottom of each toasted bun.
- Add lettuce if using, a burger, sliced avocado, and more crema, then top with the bun.
- Serve immediately.
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Tip: Assemble just before eating so the buns do not turn soggy.

Good to know

Tips

Dry ingredients matter: well-drained beans and a cooled quinoa and sweet potato prevent mushy patties.
Chilling the mixture is not optional; unchilled mixture is sticky and the patties may slump.
For extra crisp edges, bake the burgers on a parchment-lined sheet and brush both sides with oil.
Make a double batch and freeze the baked patties for quick weeknight dinners.

Make ahead

Shape the patties up to 24 hours ahead: place on a parchment-lined tray, cover tightly and refrigerate, then bake straight from the fridge, adding 3–5 minutes. The crema keeps up to 3 days in the fridge. The sweet potato and quinoa can be cooked 2 days ahead.

Storage & reheating

Cooled burgers keep in an airtight container in the fridge for up to 4 days (do not leave at room temperature more than 2 hours). Freeze baked patties, separated by parchment, for up to 3 months. Reheat from the fridge in a 375°F (190°C) oven for 10–12 minutes, or from frozen for 18–20 minutes, until hot throughout.

Substitutions

large egg → 1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested 5 minutes. Makes the burgers vegan if you also use dairy-free yogurt for the crema; patties will be slightly more delicate.
old-fashioned rolled oats → 1 cup (60 g) panko breadcrumbs or gluten-free oat flour. Use certified gluten-free oats or breadcrumbs for a gluten-free burger.
canned black beans → 1 can (15 oz / 425 g) pinto beans or chickpeas, drained and dried. Chickpeas give a slightly firmer, nuttier burger.
plain whole-milk Greek yogurt → sour cream or dairy-free plain yogurt. Sour cream is a little richer; adjust lime juice to taste.

baked chipotle freezer-friendly make-ahead mexican quinoa sweet potato veggie burger

Steps

Roast the sweet potatoOven 400°F / 205°C

Cook the quinoa

Prep the flavorings

Mash the baseOven 400°F / 205°C

Combine the mixture

Chill the mixture

Make the lime crema

Shape the patties

Bake and flipOven 400°F / 205°C

Rest the burgers

Assemble and serve

Good to know

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