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Plant-Based Quinoa Burger with Vegan Green Goddess Dressing

Serves 4
Time 1 hr 15 min
Quinoa and toasted pecans provide a crunchy, chewy texture, and boiled sweet potato — plus a flax egg — help bind this vegan burger all together. Save time by picking up a package of cooked quinoa from the frozen aisle.
Ingredients
  • 3/4 cup peeled and diced orange sweet potato (from half of a 10-oz sweet potato)
  • 2 tablespoons finely ground flaxseed
  • 3 tablespoons warm water
  • 1/2 cup quick-cooking rolled oats
  • 1 cup finely chopped kale
  • 1/2 cup finely shredded carrot
  • 1/3 cup finely chopped celery
  • 1/4 cup thawed frozen peas
  • 1/4 cup toasted pecans, finely chopped
  • 2 tablespoons finely chopped red onion
  • 1 clove garlic, minced
  • 1/2 teaspoon kosher salt
  • Extra-virgin olive oil cooking spray, for forming patties
  • Vegan Green Goddess Dressing, recipe follows
  • Bun and toppings of your choice, including 365 by Whole Foods Market Plant-Based Cheese Slices
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Exclusively for Prime members in select ZIP codes.

Method

Cook sweet potato in boiling water until very soft, about 15 minutes. Drain and cool.

Preheat oven to 400°F. In a large bowl, combine flaxseed with warm water and let sit 5 minutes to thicken.

Add sweet potato and remaining ingredients (through the salt) to the large bowl. Use your hands to break up chunks of sweet potato and press the ingredients until they hold together.

With damp hands, form into 4 patties about 4 inches in diameter and ¾-inch thick. Place on a parchment paper–lined baking sheet and spray the top sides with olive oil.

Bake 15 minutes, flip burgers, then spray with olive oil spray and continue to bake until lightly browned on the other side and heated through, about 15 minutes longer.

Vegan Green Goddess Dressing
Makes about 1½ cups

1 cup raw cashews
2 tablespoons fresh lime juice
2 teaspoons pure maple syrup
1 clove garlic, chopped
¾ teaspoon kosher salt
½ teaspoon ground black pepper
2 green onions, chopped (green parts only, whites reserved for another use)
½ cup packed fresh basil leaves
½ cup packed fresh parsley leaves

Soak cashews in boiling water and let sit 30 minutes; drain and rinse.

In a blender, combine soaked cashews, ½ cup fresh water, lime juice, maple syrup, garlic, salt and pepper; blend until very smooth, about 1 minute.

Add the onions and herbs and pulse to combine so there are still flecks of bright green.

Refrigerate in an airtight container for up to 1 week. Leftover dressing is also a great dip for vegetables and perfect for dressing a salad.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 3/4 cup peeled and diced orange sweet potato (from half of a 10-oz sweet potato)
  • 2 tablespoons finely ground flaxseed
  • 3 tablespoons warm water
  • 1/2 cup quick-cooking rolled oats
  • 1 cup finely chopped kale
  • 1/2 cup finely shredded carrot
  • 1/3 cup finely chopped celery
  • 1/4 cup thawed frozen peas
  • 1/4 cup toasted pecans, finely chopped
  • 2 tablespoons finely chopped red onion
  • 1 clove garlic, minced
  • 1/2 teaspoon kosher salt
  • Extra-virgin olive oil cooking spray, for forming patties
  • Vegan Green Goddess Dressing, recipe follows
  • Bun and toppings of your choice, including 365 by Whole Foods Market Plant-Based Cheese Slices
Shop with Prime

Exclusively for Prime members in select ZIP codes.