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Prep
Difficulty
Easy
Time
Estimate
45 mins
Simmer the quinoa if not already done. Shred the zucchini and drain with the salt. Peel and cut the sweet potatoes into sticks. Wash and prepare the kale, rubbing with olive oil. Mix the quinoa, zucchini and remaining ingredients to make the patties. Ball up and sear on each side. Meanwhile, grill the sweet potatoes and prepare the ingredients for the burgers. Whip up the Yogurt Basil Aioli, if using. Once all of the patties are formed, quickly grill the Kale Chips. Serve altogether with your favorite dipping sauces and burger toppings.
Shreds of zucchini add heartiness to these vegetarian burger-patties that are lovely bundled into lettuce or even a whole grain bun. Add your favorite toppings, including seared zucchini slices, pickles, tomatoes, mayo, mustard or whatever topping makes a burger a burger for you. Start with cooked quinoa.
Grilling sweet potatoes on each side makes for an easy healthy ‘french fry’ to put along burgers and other fry worthy main dishes. Pair with your favorite dipping sauce, too.
Quickly seared on a hot grill this is a quick, nutrient dense side dish or appetizer that young children through adults love. For this type of Kale Chip I prefer the lacinto or dino kale variety because they stay intact nicely on the grill. However, the curlier kale will do fine too.
Aioli is a beautiful condiment, similar to a homemade mayonnaise typically flavored with delicate & delightful oils. This slight variation uses yogurt for its acidophilus boosting elements. Pair it with the tastiest mayo you can find. If you are dairy-free, use all mayo. If you avoid mayonnaise, try all yogurt. Anyway you try it, this is perfect for smearing on sandwiches or dipping veggies.
