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Easy High Protein Burger

Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

This one was part of our Feburguary series – high protein quinoa and sweet potato burger! It’s super easy to make, freezes well and reheats better.

 1 ½ tbsp olive oil
 1 red onion
 2 cloves of garlic
 2 tbsp cumin seeds
 200 g sweet potato
 100 g cashew nuts
 240 g can of mixed beans
 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 Quinoa
Step by step

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!

Nutrition Facts

Servings 4

Amount Per Serving
Calories 334
% Daily Value *
Sodium 432mg18%
Total Carbohydrate 42g15%

Dietary Fiber 24g96%
Sugars 24g
Protein 24g48%

Vitamin A 24%
Vitamin C 24%
Calcium 42%
Iron 2%
Vitamin D 234%
Vitamin E 42%
Vitamin K 24%
Thiamin 24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.