Sweet Potato Quinoa Veggie Burgers

(The Nosher via JTA) – You’re back in your summer barbecue groove and have invited friends for a day of sizzling fun. Just as you’ve settled into your menu choices, you realize that one of your guests for that “easy” fete you’re planning is vegetarian. Now what?

In these easy vegetarian burgers, sweet potato and quinoa lends structure while healthy walnuts ensure that they remain moist.

Sweet Potato

Quinoa Veggie Burgers:

Ingredients:

1/2 cup quinoa (use 1 cup cooked quinoa)

1 medium sweet potato (use 1 cup cooked sweet potato, lightly packed)

1 (15-ounce) can chickpeas, rinsed, drained and patted dry with paper towel

3/4 cup whole walnuts

2 tablespoons freshly squeezed lemon juice

4 eggs

3 cloves garlic, peeled and chopped

3 scallions, white and most of green, chopped

3 tablespoons parsley, chopped

1 teaspoon curry powder

1 teaspoon cumin powder

1/2 teaspoon turmeric

1/2 teaspoon salt

ground pepper to taste

7 tablespoons whole-wheat breadcrumbs

Directions:

Rinse quinoa and cook according to package directions. Cool and set aside.

Peel and slice sweet potato and place in steamer. Cook over boiling water 15-18 minutes or until fork tender. Drain, and set aside.

Toast walnuts lightly in nonstick pan until golden and fragrant. Cool and set aside.

In a food processor, combine chickpeas, walnuts, lemon juice and eggs. Whirl for 15-20 seconds, until combined (should not be perfectly smooth).

Add garlic, scallions, parsley, curry, cumin, turmeric, salt and pepper. Pulse until combined.

Add cooked sweet potato and bread crumbs; pulse until combined. Add quinoa and pulse until combined. It’s better if your mixture is not too smooth.

Notes: This mixture can be made a day in advance and stored covered in the refrigerator. The patties will feel a little loose as you’re forming them, but that’s OK. If you’re not sure, add a little more breadcrumbs.

These veggie burgers may be grilled on the barbecue or pan fried with a little oil in a nonstick pan.

Consider serving with sliced cheese, your favorite salsa, avocado, tomatoes or just about anything you can load on the bun.

Yield: 10 medium burgers

LIZ REUVEN is kosher on the inside, veg on the go and always on the lookout for the most scrumptious eats. Check out her blog, Kosher Like Me.

The Nosher food blog offers an array of new and classic Jewish recipes and food news, from Europe to Yemen, from challah to shakshuka and beyond. Check it out at  TheNosher.com.