For the burger
1 big sweet potato
2 cups boiled quinoa (preferably red)
1 small onion
1/2 teaspoon salt
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/3 cup crumbled sunflower seeds
2 tablespoons olive oil
2 tablespoons milk
1/2 cup crushed oat
For the multigrain breads
250g multigrain flour
300g white flour
1 bag yeast
1 teaspoon sugar
1 teaspoon salt
Peel the sweet potato and cut it into little pieces. Place it on a baking pan and in the oven with a tablespoon of olive oil for about 20 minutes in 180℃.
Then carefully mince the onion and sauté along with the spices and olive oil.
Continue by placing the quinoa, sweet potato, onion, egg, sunflower seeds, oat and milk in a bowl and homogenize all ingredients. Shape into small burgers, place them in a frying pan (high heat) until golden brown and then in the oven for 10 minutes in 200℃.
If you wish, you can also make the multigrain beads (optional).
Mix the water, sugar and yeast in a bowl until they are dissolved and then add the flour and salt.
Knead until the dough becomes sticky. Add a little bit of olive oil on top (so it will not get too sticky) and then divide into 8 small balls by shaping them into long forms (boat).
Let rise for 20 minutes (after you’ve spread dry nuts on top) and then place in the oven for 10 minutes in 220℃.
Serve the burgers individually or along with the multigrain breads, barbeque sauce, cucumber slices and iceberg lettuce.