Sweet Potato Black Bean Burger with Quinoa
User Reviews
5
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Prep Time
25 mins
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Cook Time
35 mins
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Total Time
1 hr
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Servings
8 patties
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Calories
216 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
Sweet Potato Black Bean Burger with Quinoa
Description
This recipe blends peeled, cubed sweet potatoes with rinsed quinoa and vegetable broth, simmering until tender. A spice blend of cumin, paprika, garlic powder, cayenne, salt, and black pepper is whisked separately and added to the mix. Oats are processed into a coarse flour to act as a binding agent, reducing the need for bread crumbs. The mixture also includes finely diced sweet onion and chopped cilantro, then mixed thoroughly, often by hand, to form eight inch-thick patties.
The patties are cooked on the stovetop in olive oil until golden brown and crusty on both sides, which helps them hold together during cooking. The recipe is designed for gluten-free diets using gluten-free hamburger buns, and optional toppings like avocado, guacamole, and thin tomato or onion slices can be added.
These burgers offer a balance of hearty texture from the black beans and quinoa, natural sweetness from the sweet potato, warming spices, and fresh herbaceous notes from cilantro. Cooking techniques emphasize achieving a crispy exterior but tender interior.
Batch cooking and storage tips include making the patties ahead and refrigerating or freezing them. They can be stored airtight for up to four days refrigerated or frozen for up to six months with wax paper separation. Reheat in a skillet or oven to maintain crustiness. Rinsing quinoa removes bitterness, and pulsing oats into flour provides a healthier binder. Forming and mashing the patties firmly before cooking helps prevent them from falling apart.
Ingredients
- 1 lb. sweet potato peeled, cut into ½-inch cubes
- ½ cup quinoa rinsed and drained
- 1 cup vegetable broth or water
- 1 ½ tsp. cumin
- ¾ tsp. paprika
- ½ tsp. garlic powder
- ¼ tsp. cayenne pepper
- 1 ½ tsp. salt
- ¼ tsp. black pepper
- 15 oz. black beans canned, rinsed and drained
- 1 cup oats quick or old-fashioned, gluten-free
- ½ cup sweet onion finely diced
- ¼ cup cilantro finely chopped
- 2 Tbsp. olive oil
- Hamburger Bun gluten-free
- avocado optional, or guacamole
- tomato thinly sliced, optional
- onion thinly sliced, optional
Instructions
- In a medium-sized pot combine sweet potatoes, quinoa, and vegetable broth. Cover pot with a lid and bring to a boil. Reduce heat to a simmer and cook for 22-25 minutes, or until sweet potatoes are fork tender.
- In a small bowl combine cumin, paprika, garlic powder, cayenne pepper, salt, and pepper. Whisk to combine.
- Pulse oats in a high speed blender 3-4 times to make a coarse oat flour.
- Once sweet potatoes and quinoa are done cooking, add them to a large bowl with black beans, coarse oat flour, onion, cilantro, and seasoning mix. Mix until well combined. (You may have to use your hands for this!)
- Divide burger mixture into 8 equal portions. Form each portion into a round disc about 1 inch thick.
Stove top:
- Heat olive oil in a large skillet over medium heat. Place burger patties in a single layer. (You may have to cook these in 2 batches depending on the size of your skillet.)
- Cook patties for 4-5 minutes per side.
In the Oven:
- Preheat oven to 400 degrees.
- Line a baking sheet with parchment paper. Coat each patty with 1 teaspoon olive oil and place in a single layer on the baking sheet.
- Bake patties in preheated oven for 35-40 minutes, flipping halfway through.
- Serve sweet potato black bean burgers on gluten-free hamburger buns with avocado, tomato, and onion and enjoy!
Grill:
- Heat grill to medium heat. Let fully heat for at least 10 minutes.
- Spritz a bit of non-stick cooking spray on the grill before adding patties.
- Cook patties for 5-6 minutes per side. Enjoy!
Notes
- Nutritional info applies to one patty without the bun, useful for dietary planning.
- Use gluten-free buns like Udi's or Schar for best texture and compatibility with this recipe.
- Patty mixture can be prepared ahead and stored refrigerated or frozen for convenience.
- Store cooked patties airtight in the fridge for up to 4 days; freeze with wax paper separators for up to 6 months.
- Reheat patties in a skillet or oven to restore a crispy exterior.
- Rinse quinoa before cooking to remove any bitterness from saponins.
- Pulse oats to create coarse oat flour as a wholesome binder alternative to bread crumbs.
- Press the patties firmly together before cooking to help them hold shape and develop a crispy sear before flipping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8patties
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Calories | 216kcal | 11% |
| Carbohydrates | 36g | 12% |
| Protein | 8g | 16% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 512mg | 21% |
| Potassium | 478mg | 10% |
| Fiber | 8g | 32% |
| Sugar | 3g | 6% |
| Vitamin A | 8444IU | 169% |
| Vitamin C | 2mg | 2% |
| Calcium | 49mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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