January Superfood Burgers

by Sophie Middleton

January 4, 2017

The RYE Life January Superfood Burgers

Firstly, I’ll begin by saying a Happy New Year to you all. I hope you’re not suffering from the Christmas overload and your stomachs have swiftly recovered! For those like myself who bear the consequences in digestive pangs and pains of an over-ambitious appetite during the festive season, cutting back down on portion size and opting for less rich food is a great place to start towards a happy and healthier tummy.

And so, I’m sharing one of my favourite recipes with you that I’ve relied on as a cleaner version of burgers that are gluten-free, vegan, low in fat AND lots of fun to make! These kale, sweet potato and quinoa burgers are absolutely delicious and are a great way to level up on nutrients whilst not missing out on your usual meatier munch. Solely speaking if you’re a carnivore that is – if you’re a vegetarian, then here’s another great way to incorporate vegetables to trump popular fast food. I’ve developed the recipe since the first time I made it and have since been adding different spices, herbs and pulses to enhance flavours and texture.

There’s no strict rules to what you use and I encourage you to add a sprinkle of this and a dash of that – whichever spices you love whether it’s ground cumin, ras el hanout, curry powder, herbs or turmeric, you can make these vegan burgers as spicy or mild as you like.

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Download your printable recipe for this here.

Superfood Burger

Superfood Burgers 2

Superfood Burgers Mirror

Quick Look
Servings - 5
325 - Calories
Time : 40 Minutes

You will need:

  • Half a cup of Cooked Quinoa
  • 1 Sweet potato, peeled and chopped into cubes
  • 1 Cup of Steamed Kale
  • 1 Diced White Onion
  • 1 teaspoon of Ground Cumin, Ginger Paste and chopped Coriander
  • Half a cup of red kidney beans (optional for added protein)
  • Non-Vegan Addition
  • 1 whisked egg to help the breadcrumbs stick
  • a bowl of mixed breadcrumbs and flour
  • Begin by steaming the sweet potato in a pan for 20 minutes, until the cubes are soft. When the sweet potato has softened, mash to make a purée. You may need to extract the water using a tea towel to wring out the moisture. Then add the kale, stirring to mix it well.
  • In a separate frying pan, place the chopped garlic, a little oil and the chopped onion. Cook on low heat for 10 minutes.
  • At this point, place some water on to boil for the quinoa and let it cook for 10 minutes.
  • Add the quinoa to the sweet potato and kale mix and sprinkle in the cumin, some salt and pepper. The mixture will be too hot to shape with your hands so place it in the freezer for an hour to cool, or if you’re cooking in advance you can also leave it in the fridge overnight.
  • When cool enough to handle, mould a small fistful of the mix into a mini burger shape – without making them too thick.
  • If you are using an egg, place the raw burger into the egg mix and then place into the flour and breadcrumbs, making sure both sides are covered.
  • Place 200ml of olive or vegetable oil in a pan and cook the superfood burgers for 5 minutes turning them over mid-way through. You can leave them to cook for another 10 minutes or alternatively for less frying time, you can transfer them to the oven for 10 minutes at 200C / Gas Mark 6.
  • Serve the burgers topped with some pesto, soured cream, Greek yoghurt or Halloumi with some salad for a clean burger fix!

Sophie Middleton


Sophie Middleton

Sophie Middleton is the Founding Editor-In-Chief of Digital Hotel and Restaurant Magazine The Fabulous Foodie. Sophie develops and creates recipe-based content for the RYE Kitchen where you can find lots of fun, easy, healthy RYEcipes to choose from. She loves authentic cooking based on good quality ingredients, flavour and taste.
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