Roasted Sweet Potato and Black Bean Burgers

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These mildly spiced veggie burgers are out of this world. They are full of flavor and great for freezing- especially delicious with avocado on top! I like to serve these with hummus for spreading. These bad boys are sure to make even the biggest carnivores go nuts!

Dietary Info: Dairy-Free, Gluten-Free

Yield: 8-10 veggie burgers

Time: 1 hour

  • 1 large sweet potato, peeled and cubed
  • 1 15 oz. can black beans, drained and rinsed
  • 1/2 cup quinoa, cooked
  • 2/3 cup old-fashioned oats, ground
  • 1 small sweet onion
  • 3/4 cup corn (canned or cooked)
  • 2 large cloves of garlic
  • 1/4 cup tomato paste
  • 1 tablespoon olive oil
  • 1 tablespoon sesame seeds
  • 1/3 cup chopped cilantro
  • 1 teaspoon red chili sauce (I used sriracha)
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cayenne
  • 1-1/2 teaspoon salt, divided
  • 1/2 teaspoon pepper
  • 1 avocado, sliced for topping (optional)
  • Lettuce, for topping (optional)
  • 1 tomato, sliced for topping (optional)

1. Preheat oven to 400 degrees. In a large mixing bowl, drizzle olive oil over cubed sweet potatoes and top with 1/2 teaspoon salt. Stir so all sweet potatoes are covered with oil. Spread a single layer of sweet potatoes onto a baking sheet and place in the oven for about 20 minutes, until tender and golden brown.

2. While sweet potatoes are cooking, bring quinoa and 1 cup of water to a boil in a small saucepan. Simmer, covered, for 15 minutes.

3. Add oats to a food processor and process for 30 seconds.

4. Once the sweet potatoes and quinoa have finished cooking, throw all the ingredients into the large mixing bowl. Stir with your clean hands to combine. Using a hand held electric mixer, begin mashing everything together. Then, using your hands, knead the mixture until fully combined. On a baking sheet, form veggie burger patties using about 1/2 cup of the mixture per burger. (Note: I like to roll the mixture into individual balls and then flatten each burger out onto the baking sheet. They come out perfectly round and condensed). Burgers should be about 3/4 inch thick. Refrigerate burgers for 20 minutes.

5. Preheat oven to 350 degrees. Cook burgers for 20 minutes, flipping them over halfway through. Serve burgers on large buns, adding preferred toppings. If not immediately serving, refrigerate in an airtight container. When ready to serve, cook burgers in a skillet on medium heat for 6-8 minutes, flipping halfway through. You can also freeze these burgers by covering the baking sheet with plastic wrap and placing burgers in the freezer for an hour. Once burgers are frozen, transfer them to an airtight BPA-free bag and throw them back in the freezer for up to a month. Enjoy!

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