I made these veggie burgers the other night with some pantry ingredients and sweet potatoes and they were SO delicious, flavorful, and filling. Even my husband, who was not too psyched about the idea of veggie burgers, was super into these! This recipe is easy and quick - perfect for a Meatless Monday or any day you feel like cooking without meat. And I am loving having the leftovers heated up for lunch this week!
Quinoa is cooked frequently in our household, as it’s a gluten-free grain/seed that is high in protein, high in fiber, and is a great source of antioxidants. To read more about the health benefits, check out my recipe for Savory Quinoa Breakfast bowl on my website!
Ingredients:
(makes 4-6 “burgers”)
1 large sweet potato
1 can of cannellini beans, rinsed and drained
1 cup of cooked quinoa
1 egg, whisked
2 garlic cloves, minced
1 shallot, minced
1 tsp cumin
½ tsp smoked paprika
½ tsp chili powder
½ tsp salt
¼ tsp pepper
2 tbsp avocado oil
Directions:
Preheat the oven to 425°F. Poke the sweet potato in a few places with a fork and place on a baking sheet. Roast until tender when pierced with a fork, about 45 minutes. Let rest until cool, then peel.
In a mixing bowl, mash the sweet potato. Add the cannellini beans and continue mashing to make a rough mixture. Add in the egg, quinoa, garlic, shallot, cumin, chili powder, paprika, salt and pepper and stir to combine. Use your hands to make 4-6 patties.
In a large pan over medium heat, warm avocado oil. Add the patties and cook for about 5 minutes per side or until golden brown.
Serve burgers on buns or over a salad. I recommend serving with some fresh avocado and dijon mustard!
NOTE: These are veggie burgers and are more delicate than a meat-based burger. Try to be gentle with them and recognize they might fall apart a little.
