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Ingredients
- 2 sweet potatoes , cooked
- 1 can black beans , drained and rinsed
- 1 cup quinoa , measure when cooked
- 1/2 sweet yellow onion , chopped
- 1/4 cup chives , chopped
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp sea salt
- Gluten-free burger bun for serving (like Udi's brand)
- Top with: lettuce, tomato, onion, and avocado mayo (if desired )
Ingredients
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Instructions
- Start by preheating the oven to 350 degrees F and line a baking sheet with parchment paper.
- Add the cooked sweet potatoes, black beans, cooked quinoa, onion, chives, cumin, oregano, and sea salt to a high-speed blender or food processor. Blend until the mixture comes together.
- Form into six burgers and place them on the parchment-lined baking sheet.
- Bake for about 10 minutes on each side or until the edges begin to get crispy.
- Serve with a gluten-free burger bun and desired toppings.
My whole family loves these!
These were delicious but the texture was completely off. More like a spread than something I could form into patties even after trying to crisp up in convection oven. Sweet potatoes too big? Would more quinoa help firm them up?
So sorry to hear this, Bridget! Here are some additional notes that may help. This recipe was tested with 2 medium size sweet potatoes. Another way to help hold the burgers together would be to place the mixture in the fridge for about 20 minutes to cool before forming into patties. Hope you like them even better next time! 🙂
This was so-so. The flavor was pretty good, but the consistency and appearance wasn’t entirely appealing. It’s was very sticky and gloopy. Less like a veggie burger and more like a helping of refried beans on a bun. I don’t think I’d make this one again.
I modified the recipe slightly based on others’ comments, and hand mixed in additional quinoa. After the burgers had been baked and cooled, the consistency was more like burgers and less like refried beans.
Same issue here. I tried less potato,
More quinoa, chilling… nothing held them together. We like the flavor so may just do burger bowls with this.
How many grams sweet potato? In NZ our sweet potatoes vary hugely in size!!
Hi there! While we don’t have exact gram measurements, this recipe was tested with 2 medium size sweet potatoes. Also, we are always looking for ways to better serve our community, so feedback and suggestions are more than welcome!
Sometimes if you blitz potatoes for too long I think it alters the starch in them, making them more sticky and gloopy in consistency…. I might be totally making this up, but it feels like one of those shelved bits of knowledge, y’know?! So anyways, relevance being that maybe the texture is off if you try and get the mixture too smooth ? totally speculating here as I havent tried them myself ?
I suspect that a recipe like this would be helped by using more exact measurements than “medium potatoes” since that is still rather subjective. Has anyone measured out their potatoes & total quinoa used? I wonder how the adorn of ground flaxseed might help. I have not tried the recipe yet.
I have not made these yet so take the following with a grain of salt. – try blending only the beans, mix in the spices and quinoa, dice the onions and add, mash the sweet potatoes separately and add in a little at a time to get the desired consistency. If they aren’t holding together, throw an egg in as a binder.
I made these for the first time today! I agree with other comments about the consistency but I think next time I may not put the ingredients in the food processor for so long as maybe that might prevent the mushy consistency of the burger, or maybe keep the black beans whole. they were delicious though!
Thanks for sharing those tips, Corinne. We’re glad you liked the recipe!
Thanks for the tips, I’ll certainly blend and then hand stir the quinoa!!