You know I try to avoid recipe duplication at all cost, but sometimes I just can’t help myself.
Not only did I sort of copy the original sweet potato burger recipe that I cooked up back in March, but I also made this recipe TWICE. Do the math folks, that’s THREE sweet potato burger meals. I must be losing my touch.
The first batch of these sweet potato quinoa burgers was made for a lovely Sunday night picnic I had this past weekend. Every week there are concerts held at Bell Park, the large-ish green space near my Sudbury house. Since it was a nice evening and food always tastes better when it’s being shared, I decided to plan a picnic. After all, the only thing better than listening to live music is listening to live music while stuffing your face.
My friend Yoshi and her boyfriend Derek were terrific company. We dined in the grass and I tried my hardest to get more salsa in my mouth than on my knees. Yoshi brought delicious figs, cashews (bless you!) and raspberries with honey, and some Japanese candy that I’m very excited to try. I also made a basic green salad and no-bake peach and blueberry cheesecakes which, in a very Pinterest move, I decided to serve in Mason jars. After all, a picnic without Mason jars is a picnic that I want no part in. (#masonjarsnob)
There was a problem, though. I didn’t take pictures. In my rush to shove everything into my purple backpack and peddle down to Bell Park as fast as my legs would take me, I forgot my camera. Seriously, blogger badge revoked, right?
I thought it wasn’t a big deal…I just wouldn’t blog about the burgers. But no, that would be a great loss, because these were good. Way better than the first sweet potato burgers I made. I needed to share, not just with Yoshi and Derek, but with the rest of you fantastic people, too.
So I made them again on Monday. Thank heavens for statutory holidays and my foresight to buy an extra sweet potato.
Then I spread out my family’s old wicker picnic mat on our kitchen table (don’t tell my mom, she hates it when dirty things touch that sacred surface) and had a little fake indoor picnic. Don’t worry, a Mason jar made an appearance.
Just in case you’re getting cold feet about the blueberry avocado salsa – don’t, please. It’s so good. The tangy burst of the blueberries is the perfect contrast to the sweet potato. It’s messy, but worth it.
Cooking notes: When making these sweet potato burgers, the resulting mixture (pre-patty) should look like a tiny Cheese Puff baby decided to puke everywhere.
Moulding these burgers is disgusting, ranked right up there with the “full moon” meat ridge that forms on your hands when shaping ground beef meatballs for Italian wedding soup. So be prepared to deal with a bit of mush, and remember to clean off the kitchen tap after rushing to wash your hands. Otherwise your kitchen will look like CSI, except with sweet potato smush instead of blood and guts. So anyways…still hungry?
Also: PRETZEL BUNS. YUM.