Black Bean, Sweet Potato, and Quinoa Veggie Burger
Servings: 8 burgers
Ingredients
- 2 14 oz can black beans drained and rinsed
- 1 sweet potato cooked and tender, see notes below
- 1 tbsp olive oil
- 1/2 cup white onion chopped
- 2 cloves garlic minced
- 1/2 cup frozen corn
- 1 cup oats
- 2 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1 cup cooked quinoa
- 1/2 cup uncooked quinoa
Instructions
- Preheat oven to 400 degrees. Heat up a large skillet, to medium high heat.
- Once pan is hot, grease with olive oil and add onion, garlic, and corn until cooked (5-8 mins). Set aside, but keep pan hot.
- Meanwhile, add cooked and peeled sweet potato and black beans to a large bowl. Mash beans and sweet potato together using a fork or pastry knife. Some of the beans should be mashed up, leave some beans whole.
- In a separate bowl, mix together oats and spices. Toss mixture in with black bean mixture. Mix well. Slowly fold in cooked quinoa, onion, garlic, and corn.
- For patties that are approximately 3-4 inches in diameter and 1/2 inch thick. Coat patties with uncooked quinoa for added texture.
- Add patties to skillet and cook for 3-4 minutes per side until crispy. Set aside to a cookie sheet.
- Bake burgers for 10 minutes. Remove from oven and serve with your favorite toppings.
Notes
*Sweet potato can be microwaved for approximately 4 minutes on high to soften for this recipe. Keep skin on, and poke holes into potato.
Leftover burgers freeze well and can be easily defrosted upon single use.
Leftover burgers freeze well and can be easily defrosted upon single use.