Ingredients

Burgers

• 1 sweet potato
• 1 can red kidney beans
• 1/3 glass quinoa (I used red, but regular works too)
• 1 sprig rosemary
• chili flakes
• olive oil

Red Onion

• 1 tablespoon olive oil
• 2 large red onions
• 1 tablespoon vinegar
• 2 tablespoons brown sugar
• 250 ml red wine

Yogurt-Herb Sauce

• 250 g yogurt (Greek or vegan)
• 1 teaspoon mayonnaise (vegan)
• 1 teaspoon mustard
• 3 tablespoons chopped herbs and parsley
• 1/2 clove garlic
• a pinch of chili flakes

Guacamole

• 1 ripe avocado
• 1 small clove garlic
• 2 teaspoons lime juice
• optional - fresh cilantro

And

• 4 burger buns
• lettuce

Preparation

1. Wash the sweet potato and cut into slices about 2 cm thick, season with salt and pepper, add the rosemary leaves and a pinch of chili flakes, and coat with olive oil. Arrange on a baking sheet or in an ovenproof dish and bake at 210°C for about 25-30 minutes. Once baked, remove the skin, put the flesh in a bowl, and mash with a fork.
2. Drain the beans in a sieve, rinse, and drain thoroughly. Add to the bowl with the sweet potato and mash with a fork.
3. Put the quinoa in a pot, rinse and drain, then add fresh water to a level 1 cm above the quinoa. Add a teaspoon of olive oil, salt, pepper, and a pinch of chili flakes. Cover and cook for about 15 minutes, until all the liquid is absorbed. Add to the bowl with the sweet potato and beans.
4. Combine all the ingredients, season with salt and freshly ground pepper. Shape into 4 patties. Coat with olive oil and bake in an oven preheated to 210°C for about 20 minutes.