ats
tgh
If you don’t have dinner plans for tonight, I’ve got you covered. Whether you’re reading this on the day I publish it, Cinco de Mayo, or some random Tuesday in July, these Sweet Potato and Black Bean Burgers are a good idea.
I’m of the camp that veggie and/or bean burgers are always a good idea. It’s probably my #1 most ordered item when I go to restaurants. Without a doubt, I prefer a good veggie burger to a good hamburger.
I know not everyone agrees with the whole veggie burgers > hamburgers assessment, but even if you don’t, I think you’ll love these.
I wanted to make them as simple as possible. Even though I adore these Beet Burgers, they are a bit of a process. These Sweet Potato and Black Bean Burgers are pretty simple. The most “difficult” part is getting the sweet potatoes and quinoa that’s used to make them cooked. If you’re a food prepper, cook them both on Sunday or whatever day you do your food prep. If you stay home during the day, roast those babies in the oven and cook the quinoa while you’re doing something else. If you’re rushing to get dinner done and the sweet potatoes aren’t cooked, use the microwave. They’ll be done before your quinoa is cooked. I know, I know. The microwave isn’t the “healthiest” option, but hey, something has got to give sometimes, you know?
sweet potato black bean burgers
ingredients
1 tablespoon ground flaxseed meal+3 tablespoons water (or 1 egg)
1 cup cooked mashed sweet potato (from 1 large or 2 smaller sweet potatoes)
1/2 cup cooked quinoa
1 (15 ounce) can black beans, drained and rinsed
1/4 cup loosely packed fresh chopped cilantro
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1/8 teaspoon garlic salt
1/4 teaspoon salt
1 tablespoon lime juice
oil (I like avocado oil for this)
instructions
bwh
I’m of the camp that veggie and/or bean burgers are always a good idea. It’s probably my #1 most ordered item when I go to restaurants. Without a doubt, I prefer a good veggie burger to a good hamburger.
I know not everyone agrees with the whole veggie burgers > hamburgers assessment, but even if you don’t, I think you’ll love these.
I wanted to make them as simple as possible. Even though I adore these Beet Burgers, they are a bit of a process. These Sweet Potato and Black Bean Burgers are pretty simple. The most “difficult” part is getting the sweet potatoes and quinoa that’s used to make them cooked. If you’re a food prepper, cook them both on Sunday or whatever day you do your food prep. If you stay home during the day, roast those babies in the oven and cook the quinoa while you’re doing something else. If you’re rushing to get dinner done and the sweet potatoes aren’t cooked, use the microwave. They’ll be done before your quinoa is cooked. I know, I know. The microwave isn’t the “healthiest” option, but hey, something has got to give sometimes, you know?
sweet potato black bean burgers
ingredients
1 tablespoon ground flaxseed meal+3 tablespoons water (or 1 egg)
1 cup cooked mashed sweet potato (from 1 large or 2 smaller sweet potatoes)
1/2 cup cooked quinoa
1 (15 ounce) can black beans, drained and rinsed
1/4 cup loosely packed fresh chopped cilantro
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1/8 teaspoon garlic salt
1/4 teaspoon salt
1 tablespoon lime juice
oil (I like avocado oil for this)
instructions
- Mix together your flaxseed meal and water and set it aside until it gels.
- Place all ingredients in a bowl and mix well. Use a potato masher or the back of a large spoon to mash the beans, leaving a few in tact for texture.
- In a large skillet, heat a thin layer of oil over medium high heat.