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

  1. Combine all of the ingredients, except the olive oil, with an electric mixer or a potato masher
  2. Shape the mixture into burger-sized patties
  3. 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
  4. 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