Veggie Burgers
Veggie burger on bun sitting on cutting board
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Course: Dinner, Lunch
Cuisine: American
Keyword: Healthy, Vegetarian
Servings: 10 servings
Calories: 184kcal
Author: Chef Bill Collins

Ingredients

  • 1 medium sweet potato, baked
  • 1 ½ cups  (approximately) cooked quinoa (1/2 cup uncooked)
  • ¾ cup black beans, drained and rinsed (approx. ¾ cup, or ½ of a 15.5 oz can)
  • ½ tsp chili powder
  • ½ tsp smoked paprika
  • cup oats, ground
  • ½ red pepper, minced
  • 1 portabella mushroom, minced
  • 1 small onion, peeled and grated
  • 1 tsp Bragg’s Liquid Aminos
  • ½ tsp salt
  • ¼ tsp black pepper
  • olive oil
  • 8-10 burger rolls

Instructions

  • 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

Notes

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
Nutrition Facts
Veggie Burgers
Amount per Serving
Calories
184
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
0.4
g
3
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
0.5
g
Sodium
 
304
mg
13
%
Potassium
 
286
mg
8
%
Carbohydrates
 
34
g
11
%
Fiber
 
4
g
17
%
Sugar
 
5
g
6
%
Protein
 
7
g
14
%
Vitamin A
 
3474
IU
69
%
Vitamin C
 
9
mg
11
%
Calcium
 
70
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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