Friday, November 16, 2012

Sweet Potato, Quinoa & Black Bean Veggie Burgers

The weather is deliciously "Fall" this week in L.A., finally!! Also, with Logan at nearly 15 month, I'm realizing I better embrace and enjoy the "two-nap" schedule while it lasts. I generally make dinner that will last at least 2 nights during his morning nap- if it's not a crock-pot day ;)
I still had some SLOW COOKER BLACK BEANS in my freezer and a MASSSSSIVE sweet potato (that I totally should have taken a photo of, it was 'uge), and quiona is like rice, pasta, flour and sugar over here- we always have it.
A few months ago I made THIS RECIPE with zero alterations and Nate and I both really liked it. I remembered the ingredients being similar and winged this version of my own and we LOVED it!! Logan was still deciding- he had about 2 bites of his burger for dinner last night, I'm going to serve it to him again today at lunch and will update your. He wasn't too hot on the TURKEY MEATLOAF CUPCAKES the night-of but loved em cold the next day. Kiddos, haha!

Cook up a batch of quinoa, you will need about 1- 1 1/2 cups cooked cool quinoa to make these burgers.

What you will need

About 1 1/2 cup cooked, drained black beans
(1 can of beans, drained & rinsed will work fine too)
1 1/2 cup cooked, cooled quinoa
Half a massive sweet potato, peeled and diced- (or 1 whole ave size)
1/4 red onion roughly chopped
1 clove garlic
1 egg
1.5 cup bread crumbs
salt, lemon (garlic powder, cayene, cumin, and/or pepper are also excellent additions, just kept it really freakin simple this go- get wild with it!)

Place the sweet potato in the food processor and pulse 3-5 times, add the beans, quinoa, onion and garlic. Pulse until all ingredients are WELL combined- you want a thick texture, like ground meat (sorry if I totally just grossed anyone out).

Empty the mix into a large bowl, add a pinch of salt to taste, and squeeze the juice of one small lemon wedge in, add the egg and mix with a large wooden spoon, or your hands.
Add bread crumbs, mix well.
Form burger patties with the mixture, this should make 8 medium sized patties or 6 large.
Heat a little olive oil in a large skillet and cook the patties about 8 minutes per side, add cheese and serve on buns with some yellow mustard and fresh baby spinach....we also added a little of this to the buns-

 YUM, it's soooooo GOOD!


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