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High Protein Burger

This is our high protein quinoa and sweet potato burger! It’s super easy to make, freezes well and reheats better. Enjoy!


Serves 4


  • 1 ½ tbsp olive oil
  • 1 red onion
  • 2 cloves of garlic
  • 2 tbsp cumin seeds
  • 200 g sweet potato
  • 100 g cashew nuts
  • 1 x 400g tin of mixed beans 240g nett weight
  • ¼ tsp black pepper
  • 1 pinch of salt
  • 1 tbsp tamari
  • 1 bunch of coriander cilantro
  • 2 tbsp flaxseed
  • 2 tbsp water
  • 1 lemon
  • 300 g Cooked Quinoa


  • Chop sweet potato into bite sized pieces & boil until soft
  • Cook quinoa as per packet instructions
  • To make the flax egg, mix the 2 tablespoons of ground flaxseed with the 6 tablespoons of water and set aside
  • Finely chop the onion and garlic
  • Put the pan on high heat and toast the tablespoon of cumin seeds (if using)
  • Chop and add the cashew nuts to the pan and fry until golden brown
  • Add 300g cooked quinoa to the pan, stir.
  • Drain and rinse the mixed beans and add to the pan
  • Add flaxegg to the pan, this will bind the mixture together
  • Turn off heat and add the juice of the lemon
  • Transfer the burger mixture into bowl, mash together
  • Mix the sweet potato into the mixture, add 1 tablespoon of tamari, Chop coriander including the stalks and add to the mixture and mix well, then form into 4 patties
  • Add a little more oil to the pan and cook the burgers 3-4 mins each side or until nicely browned and cooked through.
  • Serve on wholemeal bun with vegan mayo, avocado and some beetroot hummus!


Keyword plant-based, vegan
  P r i n t   R e c i p e
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