With the warmer weather having (finally) arrived, I expect you will see more and more BBQ-cooked meals on the menu at our place. For why mess up a pan and heat up the kitchen, when you can cook dinner on the BBQ outside instead!
And while I enjoy the ease and simplicity of throwing some steak or sausages on the BBQ, those dinners can get a little meat-heavy when repeated throughout the warmer months. Instead, it’s nice to change things up a little from time to time – and these vegetarian sweet potato and quinoa burgers are just perfect for a meat-free BBQ meal.
Combining sweet potatoes, chickpeas and rice / quinoa, you can easily make these burgers in advance and keep them in the fridge until it is time to grill. Throw some extra vegetables on the BBQ too – and you will soon have yourself a tasty meal with very little fuss!
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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- 200 g sweet potato peeled and cut into large cubes
- 400 g tinned chickpeas drained and rinsed
- 1 tbs paprika
- 1 tsp ground cumin
- 120 g tub microwavable quinoa + rice
- 1 egg
- salad, hummus and toasted turkish bread to serve
Ingredients
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|
- Steam sweet potato for 5 minutes or until tender. Mash, then set aside to cool slightly.
- Place cooked sweet potato, chickpeas, paprika and cumin in a large bowl, and mash until well combined. Stir through the rice / quinoa and egg, until well combined.
- Shape the mixture into 4 large patties, and place on a plate covered with baking paper. Place in the fridge for 20 minutes to firm.
- Cook patties on the BBQ or a large frypan (sprayed lightly with oil) for 10 to 15 minutes (turning as required), or until golden brown. Serve with salad and toasted Turkish bread.
I served these patties with salad, but you could easily serve them 'burger-style' in a bread roll too.