Sweet Potato Couscous Burger- A Veggie Burger Recipe

I came across a gem of a recipe a while back for sweet potato quinoa burgers in the midst of a quinoa craze. Recently my trip to the grocery store produced no quinoa for my troubles. However, I spied an unwary box of couscous standing innocently on the shelf. Thus began this easy recipe for sweet potato and couscous patties and since they turned out so well, I thought I would share it with you!

I knew very little about couscous, besides that it was used similarly to quinoa and rice. I reasoned it would work for my purposes so I went ahead and got it. Now after some research, I know that couscous is a highly valued dish from North Africa, particularly Morocco. I also discovered it is more different from quinoa than I’d imagined. It is similar to quinoa in its texture and versatility. However, it holds only a portion of the same nutrients and calories as quinoa. Additionally, they are completely different in basic elements. That is, while quinoa is a seed-grain, couscous is considered more of a pasta, sharing with such a base of ground semolina.

For those watching their caloric intake, couscous has less calories but isn’t a protein like quinoa. Nevertheless, couscous worked very well in creating my new Sweet Potato Couscous Burgers recipe. It makes a great vegetarian meal for Meatless Mondays (or any night of the week)!

Sweet Potato Couscous Burgers Recipe

Here are the simple ingredients you’ll need for this easy veggie burger: A medium sweet potato, couscous or quinoa, a red or yellow onion, one egg, Parmesan cheese, garlic, oil, basil, and oregano.

Couscous Sweet Potato Patties Ingredients-

• 1 tbsp olive oil
• 1 medium sweet potato (chopped)
• ½ red or yellow onion (diced)
• 2 garlic cloves (minced)
• ½ cup couscous (cooked)
• 1 egg (slightly beaten)
• ¼ cup Parmesan cheese
• 1-2 tbsp basil
• 1-2 tbsp oregano
• ½ tsp salt
• ½ tsp white pepper

How To Make Sweet Potato And Couscous Patties- A Vegetarian Burger For Meatless Mondays

To begin, the first thing you want to do is decide whether or not to peel your sweet potato. I prefer not to, as sweet potato skins are an exceptional source of fiber, containing more in one skin than in an entire serving of oatmeal. It adds a bit more time to the cooking but that’s the only con. You then prepare your sweet potato by cutting it up into small chunks. Heat a tablespoon oil at medium-high heat and then add the cubed sweet potato and cook while covered for five to seven minutes. I like to use olive oil or coconut oil for its nutrients and added flavor.

If you haven’t already cooked whatever grain you want to use, you can cook it now. Quinoa takes about fifteen minutes total to boil and cook, while couscous I discovered needs only to boil one minute in the pot. While these ingredients prepare, dice half your onion. I prefer to use red onion, but alas, the store lacked this as well and I settled for yellow.  Some recipes call for both potato and onion to be cooked together the whole time, but I find that at the end my onions are all cooked to the bottom of my skillet, and while I love the exercise of scraping them off the bottom, I’d prefer them in my food.

So after a few minutes of softening the sweet potatoes by cooking in the frying pan over medium heat, add the onions and keep covered until potatoes are soft and able to be mashed. In the meantime, mince two cloves of garlic and add to the skillet for thirty seconds when your potatoes and onions are all done. Pity me my lack of garlic press, I had to improvise and use the flat side of my knife instead.

When the mixture is ready, put into a large bowl and add your couscous or quinoa. Mash the potatoes with a fork until smooth (or give them a quick whirl in the food processor), and then add the egg, Parmesan, and seasonings, stirring altogether until mixed. Turning your skillet back on to medium-low to medium heat, shape the mixture into sweet potato and couscous patties. The burger shape should be roughly the size of your palm and place on the skillet. Each side should take about three to five minutes.

Then you’re ready to serve these delicious sweet potato and couscous patties!

Here is the short and sweet version of the recipe for Sweet Potato Couscous Burgers:

Combine sweet potato in skillet with onion and ¼ tsp salt and fresh ground pepper. Cook on medium, and when soft, add garlic and cook for 30 more seconds. Place in bowl and combine with other ingredients. Shape into patties and cook in a pan with a bit of oil on both sides until brown.

Printable Sweet Potato And Couscous Patties Recipe Card:

Couscous patties are a great veggie burger option. Couscous is a good source of carbohydrates and fiber, and when combined with vegetables and herbs, these patties become nutrient-dense. Couscous patties are a tasty, nutritious, and adaptable dish that suits a variety of dietary preferences and meal occasions.

While these sweet potato couscous burgers have a wonderful flavor on their own, I like to moisten mine up with pickles, and a thin layer of barbecue sauce or ranch.  How do you like to dress your vegetarian burgers?

References:

livestrong.com Sweet Potato Nutrition Information

foodnetwork.com Couscous Nutrition Information

You may also enjoy this recipe for sweet potato quinoa tacos!