Sweet Potato and Black Bean Veggie Burgers

Ingredients

sweet potatoes

1 1/2 lb

quinoarinsed

1/2 cup

water

1 cup

black beansrinsed and drained

1 (15 oz) can

red onionchopped

1/2 cup

cilantrochopped fresh

1/3 cup

garlicpressed or minced

2 cloves

adobo sauce

2 tbsp

ground cumin

2 tsp

chili powder

1 tsp

salt

1/2 tsp

quick-cooking oats

1 1/4 cup

olive oil

for brushing

whole wheat hamburger buns

8

Method

1. 01Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.
2. 02Slice sweet potatoes lengthwise. Place cut side down on baking sheet and roast until tender, 30 to 40 minutes.40 min
3. 03Meanwhile, combine quinoa and water in a small saucepan. Bring to a boil, reduce heat, and simmer uncovered until water is absorbed, 11 to 14 minutes. Remove from heat, cover, and steam 10 minutes.24 min
4. 04Once sweet potatoes are cool enough to handle, remove and discard skin and roughly chop the insides.
5. 05In a large bowl, combine cooled sweet potatoes, quinoa, black beans, red onion, cilantro, garlic, adobo sauce, cumin, chili powder, and salt. Mix well with a potato masher or large spoon until black beans are partially smashed.
6. 06Sprinkle oats over mixture and mix well until it holds together when shaped into a patty. Refrigerate if not cooking immediately.
7. 07Measure 1/2 cup mixture per burger and gently shape into a patty about 3 1/2 to 4 inches in diameter. Repeat to make 8 patties.
8. 08Brush both sides of each patty generously with olive oil and place on lined baking sheet with a few inches between each.
9. 09Bake at 400°F until deeply golden on the outside, about 35 minutes, flipping halfway.35 min
10. 10Serve on buns with desired toppings. Store leftovers refrigerated for 4 days or frozen for up to 3 months.

Fits

• Vegan
• Vegetarian
• Pescatarian
• Gluten-free
• Dairy-free
• Egg-free
• Soy-free
• Nut-free