- 5 cups water
- 2 1/2 cups quinoa
- 1 tablespoon olive oil
- 2 onions, chopped
- salt to taste
- 2 large sweet potatoes
- 4 eggs
- 1/2 cup tahini
- 1/2 cup kefir
- 1/2 cup ground flax seeds
- 1/2 cup grated Parmesan cheese, or more to taste
- 1/4 cup sesame seeds
- 1/4 cup sunflower seeds
- 1/4 cup coarsely chopped pumpkin seeds, or more to taste
- 1 tablespoon soy sauce
- 1 tablespoon all-purpose vegetable seasoning
- 1 tablespoon raw apple cider vinegar (such as Bragg®)
- salt and ground black pepper to taste
- 3/4 cup frozen corn kernels, thawed
- 1/2 cup spelt flour, or more as needed
- 2 tablespoons butter
- 24 thin slices Cheddar cheese
- 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; add 1 slice Cheddar cheese. Cover patty with a frying pan and cook until cheese is melted, about 4 minutes more. Repeat with remaining butter, sweet potato mixture, and Cheddar cheese.