Sweet Potato Chickpea Quinoa Burgers with Spiced Yogurt Sauce

Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.

Suggested Use:
Anchos are great in salsa, soups, enchilada and any sauce needing mild heat and chile flavor. Chopped, pureed or ground, they can be added directly to your recipes.

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1 tsp olive oil
1 small onion, diced
3 cloves garlic, minced
1 tsp cumin
1 tsp ancho chili powder (grind ancho chiles in coffee grinder till a powder)
1 tsp salt
freshly ground black pepper
1 medium sweet potato
1 (15 oz) can chickpeas
1/2 cup fresh cilantro
1/4 cup fresh parsley
1 cup dried quinoa, cooked
1/2 cup panko
1 egg
2 tsp sriracha
1/2 tsp dijon mustard
1 cup nonfat greek yogurt
1 tsp honey
1/4 tsp salt


Makes 8.

Heat the olive oil in a skillet over medium heat. Add the onions and garlic and saute until soft, about 2-3 minutes. Remove from the heat. Poke the sweet potato all over with a fork. Cover in damp paper towels and microwave 3 minutes on each side, until tender. When cool enough to touch, remove skin.

Place the onion mixture, chickpeas, sweet potatoes, cumin, ancho chili powder, 1 tsp salt, cilantro, and parsley in a food processor and pulse until slightly chunky but still smooth. Place mixture in a bowl. Stir in quinoa, panko, and egg until combined. Season to taste with salt and pepper. Divide burger mixture into 8 patties place on a parchment-lined baking sheet. Refrigerate for at least 30 minutes.

Preheat oven to 350. Bake burgers for 30-40 minutes or until cooked through, flipping halfway through. For the spiced yogurt sauce, stir together the sriracha, dijon mustard, greek yogurt, honey and salt.

From joanne-eatswellwithothers.com