Sweet Potato, Black Bean + Quinoa Veggie Burgers

I have made this recipe exactly once, and I already know these Sweet Potato, Black Bean + Quinoa Veggie Burgers will be a 2016 go-to favorite. My first batch did not last long at all. And I could not wait to share this post with you!

After the sweet potato is baked and quinoa is made, these veggie burgers take only a few minutes to assemble and cook. This recipe works for any meal of the day – breakfast, brunch, lunch, and dinner. No, veggie burgers are not substitutes for hamburgers. Each has its own place and purpose. But if you like these ingredients, or like veggie burgers – give it a whirl and let me know what you think.

The mixture will hold together better when chilled, and one 3″ patty is perfect for breakfast or brunch … which is exactly what I thought as I pulled the chilled bowl of sweet potatoes, black beans, and oats from the refrigerator the morning after I made it.

For lunch or dinner, two patties is a good serving size – with some sides. Below, the Sweet Potato, Black Bean + Quinoa Veggie Burgers are shown with some of my favorite complements, French Fries and Kale Chips. You can also dress it like a traditional burger, on a bun with raw lettuce/tomato/onion; ketchup and mustard; or sautéed mushrooms and onions – your options are pretty unlimited.

{Note: I definitely ate like 4x this many fries.}

This is a great recipe to make when you have some extra cilantro hanging around. Cilantro is often used an example when people tell me what frustrates them about cooking – as in “only needing a tablespoon of cilantro for one dish and ending up with a huge handful of rotten herbs at the end of the week.” This recipe uses a half cup of cilantro, so it is a great one to make if you are looking to use up the rest of a bunch of cilantro. The remaining ingredients are shelf-stable – easy to keep in your pantry and wherever you keep your potatoes and onions – just pick up some cilantro when you are ready to make it.

Each of the ingredients is whole and healthy, and the recipe is both vegan and gluten free (!). I have adapted it only slightly from Cookie + Kate’s recipe.

4.5 from 2 reviews

Sweet Potato, Black Bean + Quinoa Veggie Burgers

 

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Prep time

1 hour

Cook time

10 mins

Total time

1 hour 10 mins

 

After the sweet potato is baked and quinoa is made, these veggie burgers take only a few minutes to assemble and cook. This recipe works for any meal of the day - breakfast, brunch, lunch, and dinner.

Author: myutensilcrock.com

Serves: 6 3" veggie burgers

Ingredients

• 2 medium or 1 very large sweet potato, baked (about 1.5 c of the baked orange flesh, roughly chopped) {bake at 400 for about 45 minutes, until the potato yields to your squeeze}
• 1 c cooked quinoa
• 1 15 oz can low sodium black beans, rinsed and drained
• .5 small red onion, diced small
• .5 c lightly packed fresh cilantro leaves, chopped
• 2 t cumin
• 1 t chili powder
• 1 t chipotle chili powder
• .25 t cayenne powder
• .5 t kosher salt
• 1 c oats, chopped in the food processor until the pieces are smaller than quick oats, but not as fine as oat flour

Instructions

1. Place the chopped insides of the baked sweet potatoes, and the cooked quinoa, black beans, onion, and cilantro in a large bowl.
2. Evenly distribute the spices - the cumin, chili powder, chipotle chili powder, paprika, cayenne, and salt - over the mixture.
3. Mix well, using a large spoon or the paddle attachment of a stand mixer.
4. Evenly distribute the oats over the mixture and mix again - it will start to get stiff.
5. Place in an airtight container and refrigerate for anywhere from an hour or two, to overnight.
6. When you are ready to cook the veggie burgers, heat a medium or large skillet over medium-high heat. When it's heated, add a bit of olive oil or canola oil and heat it.
7. While the pan and oil are heating, divide the sweet potato mixture in half. Divide each half into three equal sections, for a total of 6. Form each of the sections into a patty about 3" across and 1" high.
8. Pan fry the veggie burgers in two shifts. Cook each burger until the bottom is lightly browned (about 3 minutes); flip and brown the other side. Add more oil for the second shift.

Notes

This is a great Meatless Monday dinner. Just prep and mix the ingredients on Sunday and refrigerate overnight. On Monday, bake some French Fries and Kale Chips, and brown up the veggie burgers!

3.3.3077