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White Quinoa Burgers with Sweet Potato Fries

Why have your fries on the side when you can pile them high on top of your white quinoa burgers? This over-the-top approach ensures that every bite is a perfect one.

Makes 3 servings

what you’ll need:

2 large sweet potatoes (about 1 ½ pounds), scrubbed and cut into ¼” thick strips
4 tablespoons preferred vegetable oil, divided
1 ½ teaspoons sea salt, divided
⅓ cup vegan sour cream
1 tablespoon apple cider vinegar
2 tablespoons minced fresh herbs (chives, dill, and/or cilantro)
1 large sweet onion, thinly sliced
1 package Tofurky® White Quinoa Burgers
3 vegan hamburger buns, toasted

how to make:

1. Preheat oven to 450℉.

2. On a baking sheet, toss sweet potatoes with 2 tablespoons oil and 1 teaspoon salt. Roast, stirring occasionally, until tender and browned, about 20 minutes.

3. In a medium bowl, whisk together sour cream, vinegar, herbs, and ¼ teaspoon salt.

4. In a medium skillet, warm 1 tablespoon oil over medium heat. Sauté onions and ¼ teaspoon salt until soft and golden, about 6-8 minutes. Remove onions to a bowl, and add remaining 1 tablespoon oil to skillet. Cook white quinoa burgers, flipping once, until browned on both sides, about 3-4 minutes per side.

5. Place burgers on buns, top with onions and fries, and drizzle with herb dressing.

Jennifer Bryman is the President and Culinary Director at The Heart’s Kitchen where she works with natural food producers and health organizations nationwide to provide recipe and menu development, food styling and photography, nutrition and health content and bilingual services.

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