Laurel Sanville The best veggie burgers are moist and hold together well during cooking. Thanks to the sweet potato and oats, this vegan option does not disappoint. The black beans and quinoa make these hearty and seriously satisfying. Serve them on a bun or alone with your favorite burger toppings.
Makes 6 burgers
Ingredients:
- 1 1/4 cups mashed baked sweet potato
- 1 (15 ounce) can reduced sodium black beans, rinsed and drained
- 1 cup cooked and drained quinoa
- 1/2 cup raw old fashioned oats, finely chopped
- 1/2 cup finely diced onion
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- ½ tsp hot sauce (optional)
Instructions:
- Preheat oven to 400˚F. Spray a rimmed baking sheet with non-stick cooking spray.
- In a large mixing bowl, stir together sweet potato, black beans, quinoa, oats, onion, chili powder, garlic powder, salt and pepper. Use a potato masher to mash beans and combine ingredients well.
- Spray a 1/2-cup measuring cup well with non-stick cooking spray. Pack measuring cup full of bean mixture. Tap cup to release bean mixture and gently set on the prepared pan. Press lightly with your hands to create a patty that is about 4-inches wide and 3/4-inch high. Repeat with remaining mixture.
- Bake for 35 minutes, turning once half-way through baking time.
Notes:
- This recipe is a great way to use leftover baked sweet potatoes. (One medium baked sweet potato equals about 1 1/4 cups mashed.) Or jump start this recipe by microwaving cleaned sweet potatoes right in the skin. Once fork tender, split skin open and scoop out the cooked flesh.
- The cooked burgers freeze well for up to 3 months. Simply reheat them for 30 seconds each in the microwave.
- We used “minute” style quinoa to save time. If using regular quinoa, about a 1/3 cup dry yields 1 cup cooked.
- Choose certified gluten free oats to make this dish gluten free.
Nutrition facts panel for the Black Bean and Sweet Potato Veggie Burger