Veggie Burgers

1 medium sweet potato, baked
1 ½ cups (approximately) cooked quinoa (½ cup uncooked)
¾ cup black beans, drained and rinsed (approx. ¾ cup, or ½ of a 15.5 oz can)
½ teaspoon chili powder
½ teaspoon smoked paprika
1/3 cup oats, ground
½ red pepper, minced
1 portabella mushroom, minced
1 small onion, peeled and grated
1 teaspoon Bragg’s Liquid Aminos
½ teaspoon salt
¼ teaspoon black pepper
olive oil
8-10 burger rolls
- Combine all of the ingredients, except the olive oil, with an electric mixer or a potato masher
- Shape the mixture into burger-sized patties
- Place a large skillet over a medium heat. When it’s heated, add 1-2 tablespoons of olive oil, and add the burgers to the pan. Cook for 4-5 minutes on each side, or until they’re browned to your liking
- Serve with mayonnaise, mustard, ketchup, cheese, or whatever you’d like on your burger
Yield: approximately 8-10 burgers
Prep Notes:
- To cook the sweet potato, pierce the skin multiple times with a paring knife, and bake them in a 375° oven for 45-60 minutes, or until a paring knife easily goes into the potato
- Cook the quinoa (½ cup) in a saucepan with 1 cup of water, for approximately 15 minutes, or until it’s cooked through and no water remains in the pan
- It might be easier to separately pulse-chop the mushroom and red pepper in a food processor. The smaller they are, the more they’ll cook in the burger