Thanks to Kathryne Taylor of the blog Cookie + Kate, here’s a delicious home-made veggie burger that actually gets crisp on the outside! I like to serve these on a plate-full of arugula with cabbage slaw, toasted pepitas, avocado slices, and a dollop of Just Mayo’s Chipotle Mayo.
Do as much as you can in advance—roasting the sweet potatoes, cooking the quinoa and beans (or use a can of beans!)—that way you only need to make the burgers and slaw at dinnertime. (For a quick cabbage slaw, finely shred half a head of cabbage and dress with juice from one lime, a tablespoon or two of olive oil, and a sprinkle of salt. Here’s a recipe for spicy purple slaw for some guidance.)
Sweet Potato Black Bean Burgers
makes 8; adapted from Kathryne Taylor's "Sweet Potato Black Bean Veggie Burgers" @ Cookie + Kate
Ingredients
- 2 sweet potatoes, halved 1½ pounds
- ½ cup quinoa
- 1 cup water
- pinch salt
- 2 cups cooked black beans one 15-ounce can, drained and rinsed
- ½ red onion, chopped
- ½ cup cilantro, roughly chopped
- 2 tablespoons adobo sauce, from can of chipotle peppers in adobo
- 2 teaspoons ground cumin
- 1 teaspoon chile powder Montana Mex red can
- 1 clove garlic, minced and mashed with ½ teaspoon salt
- 1¼ cups rolled oats pulsed in a blender or food processor to break up the flakes but don't grind it into flour
- 2 tablespoons avocado or olive oil
Serve with cabbage slaw (thinly slice half-head cabbage and dress with juice of fresh lime and a tablespoon or two of olive oil), toasted pepitas, avocado or guacamole, and a dollop of Just Mayo's Chipotle Mayo
Instructions
Do in advance:
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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.
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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. Set aside to cool.
Making the burgers:
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Preheat oven to 400°F.
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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 to combine.
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Pour the avocado or olive oil into a small dish that you can use to dip your fingers.
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Using a half-cup measure, scoop and level, pat surface with a little oil, and flip out onto a parchment-lined baking sheet. Repeat for a total of 8 burgers. Oil the tops and press gently into 3½-inch diameter patties.
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Bake until the patties are deeply golden on the outside, about 35 minutes flipping halfway through. Serve the burgers with cabbage slaw and avocado or guacamole and optional spread like Just Mayo's Chipotle Mayo.
