Saturday, May 11, 2013

Sweet Potato, Black Bean & Quinoa Burgers {Vegan & Gluten Free}

In my home cooking experience, veggie burgers have been hit or miss.  This recipe caught my eye though because of the array of ingredients that I knew were not only super healthy, but I also happened to have everything on hand (even better!).  These were a hit in my mind because they tasted great, held their shape fairly well, and they are packed with enough protein to rival any beef burger. :)  To top it off...they are vegan and gluten free - a combination I don't often adhere to in my recipes, but it is always nice to feature a recipe for any vegan & gluten free eaters out there.  But don't get me wrong, these are for anyone & everyone to enjoy!

 Any excuse I have to eat avocado I will gladly take.  

Sweet Potato, Black Bean & Quinoa Burgers {Vegan & Gluten Free}
Makes 8 burgers

15 oz black beans, drained + rinsed
2 cups cubed sweet potato & 1 cup cubed red potato, cooked + skin on (microwave cubed potatoes until fork tender)
½ cup canned sweet corn
2/3 c finely chopped onion [1/2 medium onion]
2 large garlic cloves, finely minced
½ cups cooked quinoa
½ cup ground millet flour (you could substitute for ground oats or wheat flour)
½ tsp. salt
¼ tsp. black pepper
1 tsp. cumin
1 tsp. oregano
¼ tsp. coriander
1 tsp. chili powder
1 Tbs olive oil

Preheat your oven to 375* F once you finish cooking the quinoa + potato.

Mash half of the beans in a bowl until paste-like.  Add in the rest of the beans and give a very light stir/mash to combine.  In a large bowl, mash the sweet tater.  Each cube should be mashed, but you don’t want it creamy.  

Stir in the salt, pepper, oregano, coriander, chili powder, and olive oil, until combined.  Mix in the onion, garlic, corn, black beans, quinoa, and ground millet, until just combined.

Form into balls, between your hands and flatten into 1/2”-3/4” thick patties.  This should make 8 medium/large patties.  Place on a pan lined with parchment paper [or lightly greased pan] and bake on each side for 15 min, flipping once, half-way through.

Remove from oven + serve with or without buns.  Top with avocado, ketchup, or any of your favorite fixins!

Recipe adapted from edible perspective

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