Quinoa burgers and sweet potato fries (low FODMAP)

30 minutes prep • 45 minutes cook • Vegetarian • Gluten-free • Low FODMAP • Serves 6 • These crispy, satisfying, burgers are so flavorful and hearty, they’re not just for vegetarians! Combined with sweet potato fries and some fresh lettuce and tomatoes, they’re a delightful summer meal the whole family will enjoy.

Ingredients: Quinoa burgers

2 cups cooked quinoa (I like to use red quinoa but you can use any color you like)

1/2 cup gluten-free Panko bread crumbs

1 large egg plus 2 egg whites, lightly beaten

1 teaspoon chipotle chili powder

1 teaspoon Smoke N Sanity Essence of Garlic Salt (Use code IBSGC10 for a 10% discount)

OR ½ teaspoon Gourmend Garlic Scape Powder and ½ teaspoon salt (Use code IBSGC15 for a 15% discount)

Fresh ground black pepper

1 cup shredded sharp cheddar cheese

1/2 cup shredded gruyere or Swiss cheese

Lettuce leaves, sliced tomatoes, and avocado slices for serving (optional)

Ingredients: Sweet potato fries

4 sweet potatoes, cut into matchsticks

4 tablespoons extra virgin olive oil

1 teaspoon chipotle chili powder

1/2 teaspoon smoked paprika

Kosher salt and black pepper

Directions

To make the fries. Preheat the oven to 425 degrees F. Place the sweet potatoes on a large baking sheet and toss with olive oil, chili powder, paprika, and a large pinch each of salt and pepper. Spread the fries in an even layer. Do not overcrowd the pan, if needed, divide the fries between 2 baking sheets Transfer to the oven and bake for 15-20 minutes, then flip and bake for 15-20 minutes more. You want the sweet potatoes to be tender, yet crisp.

In a medium bowl, combine the quinoa, Panko, eggs, essence of garlic salt, chili powder, cheddar cheese, and a good grinding of black pepper. Form the mix into 5-6 equal burgers. Place on a plate, cover, and transfer to the fridge.

To cook the burgers use a large skillet and heat a drizzle of olive oil over medium-high heat. When the oil shimmers, add the burgers and cook until golden and crisp, about 5 minutes per side. During the last minute of cooking add the Gruyere or Swiss cheese, cover, and cook 2-3 minutes, until the cheese has melted.

To serve, place each burger on a lettuce leaf, top or side with sliced tomatoes and sweet potato fries. If desired, add sliced avocado.
Eat and enjoy every bite because you can!

Pro Tip: Cook the quinoa ahead to make these in a snap.

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