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Mini Quinoa Burgers with Sweet Potatoes and Chicken

Very easy to make, these burgers are crispy and super tasty! Quinoa is an excellent food source, and this recipe can be easily adapted to use other vegetables. If you want to go for a veggie version, just leave out the chicken, and they will also come out really well. 

The ingredients are very easy to get, and the vegetables can be replaced by others, like carrots instead of sweet potatoes. I love the texture of the burgers and their spicy aroma. You can make a big batch, freeze them and then just pop them right in the oven. They are a life saver, served with some yogurt and fresh herbs dip, or just a salad. I REALLY recommend these!

You just need to put all the ingredients into a bowl, mix well and shape the mini burgers with slightly wet hands, pressing them so they hold their shape. Let them rest in the fridge for a little while or pop them in the freezer if you are in a hurry. Then cook them on a skillet or bake them in the oven.

If you try out these Mini Quinoa Burgers with Sweet Potatoes and Chicken, please do not forget to rate it and leave a comment! I love reading and replying to all your comments! You can also tag your pics to @elinasaiach on Instagram!

Mini Quinoa Burgers with Sweet Potatoes and Chicken


  • 1 medium onion, finely diced
  • 1/2 sweet potato grated
  • Salt and pepper
  • 1/2 tsp ground cumin
  • 2 tsps sweet paprika
  • 2 1/2 cups cooked quinoa
  • 1 cup cooked chicken meat shredded
  • 3 eggs slightly beaten
  • 3/4 cup breadcrumbs
  • 1/2 cup cheese (whatever you have)
  • Olive oil (or coconut oil)


  • Heat up a skillet with 2 tbsp olive oil. Add the onions, salt and pepper, and sauté for 5-6 minutes. Add the sweet potato and cook for a few more minutes. Add the cumin and sweet paprika.
  • Put the quinoa in a bowl with a good pinch of salt and pepper, the eggs, breadcrumbs, chicken and cheese (I used feta, but any cheese will do), and mix well.
  • Shape the burgers with slightly wet or greased hands, pressing tightly. Place them on a plate and put them in the fridge for at least 20 minutes.
  • Grease a skillet with olive oil (you can use the same skillet where you cooked the onions and just add a little more oil) and cook the burgers on both sides on medium heat for 12 minutes, or until they are golden and cooked through.


You can serve them with some plain yogurt mixed with fresh herbs, salt, pepper and lemon, or a salad.
It makes approximately 12 mini burgers, depending on the size. They can be frozen uncooked and let them stand at room temperature for a little while before cooking.
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