Tempeh-Quinoa Sweet Tater Burgers..

I’ve come back to this recipe a few times since receiving my new Moosewood Cookbook and it always aims to please. So far I’ve tried it in sandwich form and most recently in burrito form. The burrito might be the best yet which makes it even better because it was a happy accident as we had no bread left in the house last night.. and burritos it was..

The patties are great as you can refrigerate or freeze the left overs for later in the week or month.. whatever you choose. Last night, I cut the patty in halves and placed it in the whole wheat tortilla along with some homemade guacamole, some sauteed spinach and green onion, salsa, yogurt and some corn chips for texture. Deeeeelish!


Yields 6-7 Burgers – Hands on time: 40 minutes

1/2 cup quinoa
2 cups thinly sliced orange sweet potatoes – the thinner the better (I leave the skins on…)
1 cup water
1/2 teaspoon of salt
1 tablespoon olive oil
1 cup diced onions
1 cup minced bell peppers (mixed colors)
4 garlic cloves, minced or pressed
8 ounces of tempeh, diced
1 teaspoon dried oregano
1/4 teaspoon ground black pepper
4 teaspoons soy sauce
2 tablespoons tomato paste, ketchup, or tomato salsa
1 tablespoon dark sesame oil (optional)
2 teaspoons dijon mustard
1/2 cup chopped fresh cilantro
1/4 cup brown sesame seeds

1. In saucepan combine the quinoa, sweet potatoes, water, and 1/4 teaspoon of the salt. Cover and bring to a boil; reduce the heat to low and simmer until the sweet potatoes are tender and the quinoa is soft and translucent (and their tails start to show), about 15 minutes.

2. Heat the olive oil in a skillet on medium heat. Add the onions and the remaining 1/4 teaspoon of salt and cook until the onions begin to soften, 5 minutes. Stir in the bell peppers and garlic, cover and cook for about 3 minutes. Add the tempeh, oregano, black pepper, and soy sauce, cover and cook for 7 to 8 minutes, stirring occasionally. Transfer to a bowl and set aside.

3. When the sweet potatoes and quinoa are cooked, mash them in a saucepan and add to the bowl of vegetables. Thoroughly mix in the tomato paste, sesame oil, mustard and parsley, and refrigerate until cool enough to handle.

4. Shape the mixture into burgers, using a heaping 1/2 cup for each (wet hands help) and sprinkle each side with sesame seeds. Place on a lightly oiled baking sheet and bake in a preheated 375 oven until firm and golden, about 35 minutes or you can fry them on the stove top, browning them on each side. If making burritos leave the burner on so you can lightly brown each side of the tortilla.. YUM!

This entry was posted in in the kitchen. Bookmark the permalink.

2 Responses to Tempeh-Quinoa Sweet Tater Burgers..

  1. Tempeh ! Sweet Potato! Quinoa ! oh my! Awesome recipe…both my husband and I are drooling over your photos!
    I also just added you to my blog roll over at my food blog, the spiced plate! Cheers!

  2. Hi Jess, I loved meeting you and Rory today at the farm stand. I’m looking forward to shopping with you throughout the summer. Thanks so much for the quinoa sweet potato recipe. It looks delicious and the pictures make it even more appetizing. See you soon. Blessings, Patricia

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s