Crispy Quinoa Burgers Topped with Sweet Potato Fries and Beer Caramelized Onions
The epic crispy quinoa burger!
Servings: 6
Calories: 969kcal
Ingredients
Quinoa Burgers
- 2 cups cooked quinoa
- 1 cup cannellini beans mashed
- 1/2 cup Panko bread crumbs
- 1 large egg, beaten
- 1 clove garlic, minced or grated
- 1 teaspoon chipotle chili powder
- kosher salt and black pepper
- 3/4 cup shredded sharp cheddar cheese
- 1/2 cup shredded gruyere cheese
- 6 burger buns, toasted
- fried eggs, mashed avocado, and herbs, for serving (optional)
Sweet Potato Fries
- 4 sweet potatoes, cut into matchsticks
- 4 tablespoon extra virgin olive oil plus more for cooking
- 1 teaspoon chipotle chili powder
- 1/2 teaspoon smoked paprika
- kosher salt and black pepper
Beer caramelized onions
- 2 tablespoons salted butter
- 2 large yellow onions, thinly sliced
- 1 cup beer, such as pumpkin, lager, or pilsner
Instructions
- 1. In a medium bowl, combine the quinoa, mashed beans, Panko, egg, garlic, chili powder, cheese, and a pinch each of salt and pepper. Form the mix into 5-6 equal burgers. Place on a plate, cover, and transfer to the fridge. 2. To make the fries. Preheat the oven to 425 degrees F. Place the sweet potatoes on a large baking sheet and toss with olive oil, chili powder, paprika, and a large pinch each of salt and pepper. Spread the fries in an even layer. Do not overcrowd the pan, if needed, divide the fries between 2 baking sheets Transfer to the oven and bake for 15-20 minutes, then flip and bake for 15-20 minutes more. You want the sweet potatoes to be tender, yet crisp. 4. Meanwhile, make the onions. Melt the butter and onions together in a large skillet over medium-high heat. Cook, stirring occasionally until softened, about 5 minutes. At this point, you want to slowly add the beer, 1/4 cup at a time, until the beer cooks into the onions. Continue to cook another 8-10 minutes until you've used all of the beer and the onions are deeply caramelized. Remove the onions from the skillet to a plate.5. Cook the burgers in the same skillet, heat a drizzle of oil over medium-high heat. When the oil shimmers, add the burgers and cook until golden and crisp, about 5 minutes per side. During the last minute of cooking add the Gruyere cheese, cover, and cook 2-3 minutes, until the cheese has melted. 6. To assemble, place each burger on a bun, top with caramelized onions and sweet potatoes. If desired, add a fried egg, mashed avocado, and fresh herbs. ENJOY.
Notes
To Make Ahead: the burgers can be formed and kept in the fridge for up to 1 week. Cook as directed.
Freezing: the burgers can be frozen in an airtight container for up to 4 months. To cook, thaw on the counter for 1-2 hours, then cook as directed.
Baking Instead of Pan Cooking: you can bake the burgers on an oiled baking sheet at 425˚ for 20 minutes, flip and continue baking for another 5-10 minutes, until crisped. Note that you will not get as crispy of a burger this way.
Nutrition
Calories: 969kcal