There were a few years there when I feel seemed to live entirely burger free.
I must have overdone it in my childhood.
You see my reward for having to miss my favorite little mermaid cartoons as a child and go to Saturday morning Russian school instead was a McDonalds happy meal.
Parental bribery at its best. And it worked. A hamburger, fries, soda and a toy is apparently all it takes to get a child to do what you want.
And it seemed to have had an added benefit – I grew up speaking and reading in Russian and having overdone that McDonalds thang in my childhood I am now completely clear of any Micky D’s urges.
No more of those cheese or hamburgers for me. I’m not even tempted by them in the least.
And that’s probably why I’ve sworn off beef made burgers for good.
But it took me a few years to discover there is a whole world of burgers outside of the standard generic ground beef burger.
And don’t you worry I’ve got at least 30 more burger ideas brewing in my head so there are plenty more variations to come.
These burgers came to be on a whim. I opened up the fridge, decided I was having veggie burgers for lunch and simply let the ingredients fall into place.
The best recipes can be created that way sometimes.
A little bit of this, a little bit of that, toss it in a bowl, swirl it around, form into patties and pan fry, one side, flip, other side, done.
I’m all about serving burgers in lettuce wraps instead of bread these days. Who’s got the time to waste extra calories on slices of bread when you could instead have an extra veggie burger patty wrapped up in crunchy and refreshing salad leaves?
Are ya with me?
These vegan sweet potato squash veggie burgers are super easy to make – mash up a cooked sweet potato and combine with grated squash, cooked quinoa, mustard, sunflower seeds, garlic and you’re ready to cook these.
No meat necessary but you still get those protein points from the quinoa. Done and done.
Serve with your favorite condiments, or with my favorite condiments aka avocados, capers, red onions and whole grain mustard.
- 1 large sweet potato, peeled, cubed, cooked and mashed
- 1 cup yellow squash, grated
- 1 cup cooked quinoa
- 1 tablespoon whole grain mustard
- 3 cloves garlic, minced
- ¼ cup diced sunflower seeds
- salt/pepper to taste
- few tablespoons quinoa flour (as needed)
- 1 tablespoon olive oil
- Using a towel squeeze out excess moisture from the squash.
- In a large bowl combine all ingredients except oil. If mixture is too moist add a bit of quinoa flour.
- Form 8-10 patties with your hands.
- Heat oil over medium heat and cook patties for a few minutes until browned on each side (or bake in the oven instead).
- Serve with gluten free burger buns or lettuce wraps with your favorite toppings (avocado, red onions, capers, etc)