Grammy's Kitchen · Burgers · Sweet Potato and Mushroom Veggie Burger
One of 65 burgers recipes we measured
from alexandracooks.com
27 cooks on alexandracooks.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 65.
| this recipe | typical | |
|---|---|---|
| fat | 6% | 1% |
| salt | 0% | 0% |
| aromatics | 69% | 1% |
| vegetables and beans | 215% | 0% |
| egg | 69% | 0% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1/2 cup quinoa | |
| kosher salt and pepper to taste | |
| 14 g | 1 tablespoon olive oil or grapeseed oil, plus more for frying |
| 150 g | 1 shallot or small red onion, minced to yield about 1/3 cup |
| pinch red pepper flakes | |
| 156 g | 5 to 6 ounces cremini mushrooms, about 8, or 1 portobello |
| 312 g | 1 medium sweet potatoes, about 11 oz, scrubbed but not peeled, cut into wedges, see notes above |
| 54 g | 1/2 cup panko bread crumbs |
| 50 g | 1/2 cup finely minced parsley or cilantro |
| 50 g | 1/2 cup grated Parmigiano Reggiano |
| 150 g | 3 eggs, beaten |
| buns, mashed avocado, quick-pickled onions, optional, for serving, see notes above |
Method: 8 steps, published by alexandracooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Loved these burgers! My partner looked in the fridge and said we only had sweet potato and mushroom. I felt like veggie burgers, so I googled mushroom sweet potato burger and look what popped up! My favourite recipe writer!!! And as usual, she didn't disappoin” — a cook, 5.0★
“Np! I actually made them yesterday and decided to go with the scallions. I haven’t “really” eaten them yet, other than tasting a smallish one with the remaining mixture after using a half cup measure for the majority. Tasted wonderful on its own, but I’ll bet” — a cook, 5.0★