It’s hard to find a decent veggie burger recipe, but Kathryne Taylor of the blog Cookie + Kate is the go-to gal. Her Sweet Potato and Black Bean Veggie Burgers are good, but still a bit soft and challenging to cook. She remedied the situation by adding quinoa and oats to this version, now my favorite homemade veggie burger.
Serve them on a bun if you’d like, but we like them on a bed of greens or better yet, purple cabbage slaw. Enjoy!
Quinoa Black Bean Veggie Burgers
adapted from "Sweet Potato-Black Bean Veggie Burgers" from Kathryne Taylor @ Cookie + Kate
makes 8 veggie burgers
- 2 sweet potatoes, halved about 1 1/2 pounds
- 1/2 cup quinoa, rinsed
- pinch salt
- 1 cup water
- 1 15-oz. can black beans, rinsed and drained
- 1/2 red onion, chopped
- 1/2 cup cilantro leaves, roughly chopped
- 2 tbsp adobo sauce, from can of chipotle peppers in adobo
- 2 tsp cumin, ground
- 1 tsp chili powder Montana Mex red can
- 1 clove garlic, minced and mashed with 1/2 teaspoon salt
- 1 1/4 cups oats
- olive oil for brushing
Preheat oven to 400° F. Line rimmed sheet pan with parchment. Bake sweet potato halves, cut-side down, until softened, about 30–40 minutes. Set aside to cool.
In small saucepan, combine the quinoa, water and salt and bring to boil over medium-high heat. Reduce heat to maintain a gentle simmer and cook, uncovered, until the water is absorbed, about 11–14 minutes.
Once the sweet potatoes are cool enough to handle, scoop out the flesh, roughly chop and add to a bowl. Add the cooked quinoa, black beans, onion, cilantro, adobo, cumin, chili powder, garlic and salt. Use a wooden spoon to mix really well, smashing some of the beans. Sprinkle oats over the mixture and stir with a big spoon until the mixture holds together when you portion into a patty.
Use a 1/2 cup measure to portion out 8 patties. Place on the parchment lined baking sheet and pat into 3-½" diameter patties. Brush both sides of each patty with olive oil and bake until the patties are deeply golden on the outside, about 35 minutes flipping halfway through. Serve the burgers with a green salad or cabbage slaw and some guac or avocado slices.
Recipe Notes / Tips
- Wrap leftover burgers in plastic wrap and refrigerate
- You can freeze leftover cooked burgers for up to 3 months