04/14/2026
Live from the Griffin Teaching Kitchen in Quarry Walk, we're showing you how to make a plant forward White Bean and Sweet Potato Burger
INGREDIENTS
WHITE BEAN &
SWEET POTATO BURGER
1/3 cup Quinoa, cooked
1/4 cup Yellow Onion,
finely diced
1/4 cup Carrots, finely grated
1/4 cup Spinach, raw
1 clove Garlic, minced
1 cup Canned Great Northern Beans,
drained & rinsed
1/2 cup Canned Sweet Potato Puree
2 tbsp All-Purpose Flour (or sub GF flour)
1/2 tsp Smoked Paprika
1/4 tsp Ground Black Pepper
1/2 tsp Ground Cumin
1 tbsp Extra Virgin Olive Oil
CUCUMBER & TOMATO SALAD
1 cup English Cucumber, sliced
1 cup Cherry Tomatoes, halved
1/3 cup Red Onion, thinly sliced
2 tbsp Extra Virgin Olive Oil
2 tbsp Apple Cider Vinegar
1 tsp Honey
1 tsp Kosher Salt
1/2 tsp Ground Black Pepper
2 tbsp Fresh Parsley, chopped
INSTRUCTIONS
WHITE BEAN & SWEET POTATO BURGER
• Cook the quinoa according to packaging.
• In a small skillet, heat a splash of oil and sauté onion, carrot,
spinach, and garlic for 3–4 minutes until softened.
Let cool slightly.
• In a large bowl, mash white beans and sweet potato
together until mostly smooth, leaving a bit of texture.
• Add sautéed veggies, cooked quinoa, flour, and seasonings
to the large bowl with the beans and sweet potato mash.
Mix thoroughly. If the mixture is too wet, add a little more
flour; if too dry, add a splash of water or olive oil.
• Divide mixture into equal portions (~4 oz each) and shape
into burger patties.
• Heat 1 tablespoon oil in a skillet over medium heat.
Cook patties 3–4 minutes per side until golden and
heated through.
• Serve patty on burger bun with desired toppings.
CUCUMBER & TOMATO SALAD
• Combine the cucumber slices, cherry tomatoes, and red
onion in a bowl.
• In a separate bowl, whisk together the olive oil, apple cider
vinegar, honey, salt, and pepper until well combined.
• Drizzle the dressing on the vegetables and toss gently
to coat.
• Garnish with fresh parsley