|Sweet Potato, Black Bean & Quinoa Burger served with|
Baked Sweet Potato Fries and Rhubarb Chutney
Sweet Potato Black Bean Quinoa Burger
1 medium onion, diced
3 to 4 garlic cloves, minced
2 T vegetable stock
1 carrot, finely grated
1/2 can black beans, slightly drained
1/2 of 1 baked sweet potato, flesh scooped out
1/2 C quinoa, cooked
1/2 C bread crumbs (gluten-free, if necessary)
1 T caraway seeds( I don’t care for caraway so I substituted 1 t of garam masala)
3 T chopped cilantro
2 t tomato paste or ketchup (use organic tomato paste to keep sugars low)
hot sauce or cayenne pepper to taste
1 t balsamic vinegar
Salt and pepper to taste (I didn't use either - the flavor was good enough on its own)
Preheat oven to 350F. Sauté onion and garlic in vegetable stock in a non-stick skillet. Add beans to pan and cook for 2 minutes more, stirring now and then. Turn off heat. Mash beans in pan until they’re about half crushed. Put in big bowl with all the rest of the ingredients and mix thoroughly. If too moist, add more bread crumbs. Form into patties. Place on a non-stick cooking sheet or shallow baking pan (I line mine with aluminum foil and spray lightly with cooking spray). Bake for approximately 20 minutes a side.
Makes 5 generous hand-sized patties.
Note: The orginal recipe also suggested grilling these burgers, but I don't think they'd hold up well on the grates. This one's your call...
Adapted from a recipe by Christina found on FatFreeVegan.com