Ingredients
5cupswater
2½ cupsquinoa
1tbspolive oil
2onionschopped
saltto taste
2largesweet potatoes
4eggs
½ cuptahini
½ cupkefir
½ cupground flax seeds
½ cupgrated Parmesan cheese
¼ cupsesame seeds
¼ cupsunflower seeds
¼ cuppumpkin seeds
1tbspsoy sauce
1tbspall-purpose vegetable seasoning
1tbspraw apple cider vinegar
salt and ground black pepper to taste
¾ cupfrozen corn kernelsthawed
½ cupspelt flouror more as needed
2tbspbutter
24cheddar cheesethin slices
Preparation
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is soft, 15 to 20 minutes.
Heat olive oil in a large skillet over medium heat. Add onions and salt; cook and stir until tender, 5 to 8 minutes.
Place sweet potatoes on a microwave-safe plate; prick all over with a fork. Cook on high, turning once, until tender, 8 to 10 minutes. Cool until easily handled, about 5 minutes.
Peel sweet potatoes and place flesh in a bowl. Add eggs, tahini, kefir, flax seeds, Parmesan cheese, sesame seeds, sunflower seeds, pumpkin seeds, soy sauce, vegetable seasoning, vinegar, salt, and pepper.
Beat with an electric mixer until well blended. Stir in quinoa, onions, and corn.
Stir enough spelt flour into the sweet potato mixture until it barely holds together.
Melt 1/4 teaspoon butter on a griddle over medium heat. Spoon a burger-sized patty onto the hot griddle and cook until browned, about 4 minutes.
Flip the patty add 1 slice of Cheddar cheese. Cover patty with a frying pan and cook until cheese is melted, about 4 minutes more.
Repeat with the remaining butter, sweet potato mixture, and Cheddar cheese.
