Sweet Potato, Bean, Quinoa Burgers
Serves 6 (2 burgers per person)
1 cup uncooked quinoa (about 2 + 1/2 cups cooked)
1 medium organic sweet potato (abut 8 ounces)
1 cans (15.5 ounce each) black beans, drained and rinsed
1 cans (15.5 ounce each) pinto beans, drained and rinsed
1/3 cup panko crumbs (Japanese bread crumbs)
1 large onion, quartered
2 cloves garlic, rough chopped
1 can green chiles, with juices
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 t smoked paprika
1/2 teaspoon coarse salt
1/4 teaspoon fresh black pepper
Instructions:
Rinse the quinoa well in a wire strainer and cook according to package directions. Fluff with a fork and let cool.
Steam sweet potato.
Add to food processor the sweet potato, panko crumbs, onion, garlic, red pepper, green chiles, chili powder, cumin, salt and black pepper. Pulse together until just combined, scraping down the sides if needed.
Scoop it out into a medium mixing bowl and add the cooked quinoa and the beans you set aside. Mix with a spoon until well combined. Cover with plastic wrap and refrigerate 1/2 hour.
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Scoop up slightly rounded 1/2 cups of the bean mixture and use your hands to form into patties. Pack them together good.
Place an inch apart on the baking sheet. Bake 25 minutes.
Balsamic Onions
Slice onions into large rings
Broth saute until translucent
Add some really good balsamic vinegar and reduce
Easy Yummy Veggie Burgers
Serves 4
1 can organic black beans
1/2 cup oats (not steel cut)
1/4 cup bread crumbs (I use Ians gf, but you can use any kind)
1/4 cup salsa (drain off liquid if it is at all runny)
Spray oil to spray pan. I like Trader Joe’s spray coconut or olive oil
For Serving:
4 burger buns
Toppings: Just Mayo Chipotle Mayo (my personal fave), ketchup, BBQ sauce, mustard, mayo, onion slices, fried onions, avocado, pickles, lettuce, tomato, balsamic onions (see recipe above).
Instructions:
Pulse beans in food processor until still forces but mashed (not too mushy!!!) Or you can mash in a bowl with a fork or potato masher.
Add the remaining ingredients, except the oil, and pulse some more. Let it stay chunky. If you’ve done it by hand then combine it all gently
Depending on how liquidy your salsa is, you may need to add more . Add it 1 tbsp at a time if needed, mixing after each addition. Likewise, if your mixture seems dry, add 1 tbsp more of salsa at a time, mixing after each addition.
Divide mixture into 4 sections. Form each section into a patty and place on a large plate.
Refrigerate plate of burger patties for about 20 minutes. This step is OPTIONAL, but I suggest you do it if you can. It's so much easier to form the burgers
Heat spray oil in pan on medium heat.
Pan fry each burger patty for 3-4 minutes each side until lightly browned and crispy on the outside.
Assemble burger on bun with your favorite toppings and enjoy!
Serves 6 (2 burgers per person)
1 cup uncooked quinoa (about 2 + 1/2 cups cooked)
1 medium organic sweet potato (abut 8 ounces)
1 cans (15.5 ounce each) black beans, drained and rinsed
1 cans (15.5 ounce each) pinto beans, drained and rinsed
1/3 cup panko crumbs (Japanese bread crumbs)
1 large onion, quartered
2 cloves garlic, rough chopped
1 can green chiles, with juices
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 t smoked paprika
1/2 teaspoon coarse salt
1/4 teaspoon fresh black pepper
Instructions:
Rinse the quinoa well in a wire strainer and cook according to package directions. Fluff with a fork and let cool.
Steam sweet potato.
Add to food processor the sweet potato, panko crumbs, onion, garlic, red pepper, green chiles, chili powder, cumin, salt and black pepper. Pulse together until just combined, scraping down the sides if needed.
Scoop it out into a medium mixing bowl and add the cooked quinoa and the beans you set aside. Mix with a spoon until well combined. Cover with plastic wrap and refrigerate 1/2 hour.
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Scoop up slightly rounded 1/2 cups of the bean mixture and use your hands to form into patties. Pack them together good.
Place an inch apart on the baking sheet. Bake 25 minutes.
Balsamic Onions
Slice onions into large rings
Broth saute until translucent
Add some really good balsamic vinegar and reduce
Easy Yummy Veggie Burgers
Serves 4
1 can organic black beans
1/2 cup oats (not steel cut)
1/4 cup bread crumbs (I use Ians gf, but you can use any kind)
1/4 cup salsa (drain off liquid if it is at all runny)
Spray oil to spray pan. I like Trader Joe’s spray coconut or olive oil
For Serving:
4 burger buns
Toppings: Just Mayo Chipotle Mayo (my personal fave), ketchup, BBQ sauce, mustard, mayo, onion slices, fried onions, avocado, pickles, lettuce, tomato, balsamic onions (see recipe above).
Instructions:
Pulse beans in food processor until still forces but mashed (not too mushy!!!) Or you can mash in a bowl with a fork or potato masher.
Add the remaining ingredients, except the oil, and pulse some more. Let it stay chunky. If you’ve done it by hand then combine it all gently
Depending on how liquidy your salsa is, you may need to add more . Add it 1 tbsp at a time if needed, mixing after each addition. Likewise, if your mixture seems dry, add 1 tbsp more of salsa at a time, mixing after each addition.
Divide mixture into 4 sections. Form each section into a patty and place on a large plate.
Refrigerate plate of burger patties for about 20 minutes. This step is OPTIONAL, but I suggest you do it if you can. It's so much easier to form the burgers
Heat spray oil in pan on medium heat.
Pan fry each burger patty for 3-4 minutes each side until lightly browned and crispy on the outside.
Assemble burger on bun with your favorite toppings and enjoy!