Sweet Potato Black Bean Veggie Burgers
Quinoa, sweet potatoes, black beans & veggies are combined in this healthy, gluten free, black bean veggie burger recipe, which can be prepped ahead and stored in the refrigerator or freezer!
Ingredients
- 1 pound sweet potatoes, peeled and cubed
- 15 ounce can black beans, drained and rinsed
- 1 cup cooked quinoa
- ½ cup red onion, diced
- ½ cup red bell pepper, diced
- 1 jalapeno, seeded and minced
- 2 cloves garlic, crushed
- 1 teaspoon ground cumin
- ½ teaspoon ground chipotle powder
- 1 teaspoon fresh cilantro, chopped
- ¼ cup rice chex cereal, crushed (or breadcrumbs)
- 1 egg
Optional - For Serving
- 9 hamburger buns
- 9 butter or iceberg lettuce leaves (for wrapping)
- 1 avocado, mashed
- 1 tomato, sliced
Instructions
- Boil a large pot of water. Add the sweet potatoes to the boiling water, cook for 15-20 minutes, or until fork tender.
- While the potatoes are boiling, rinse and drain the black beans. Add 1 cup of the beans to a large mixing bowl and smash with a fork to create a paste to hold the burgers together.
- Drain the sweet potatoes and add them to the smashed beans. Smash them into the mixture with a fork without turning them into a puree.
- Add the cooked quinoa to the mixing bowl.
- Add the diced onion, red pepper, jalapeño, garlic and the remaining whole black beans.
- Add the cumin, chipotle pepper, cilantro, crushed rice chex (or breadcrumbs), and egg.
- Mix together, then use your hands to form the mixture into 9 burger patties.
- Place the burgers on a grill over medium heat for 10 minutes, flip and grill for an additional 10 minutes.
Notes
- The nutritional information provided is for each veggie burger patty and does not contain any toppings or hamburger buns.
- Other cooking methods: Place the burgers on a baking sheet in a 375°F oven for 20 minutes, flipping half-way through, or cook them in a cast iron skillet on the stove over medium heat for 10 minutes per side.
- Gluten free breadcrumbs can be substituted for the crushed rice chex cereal. Or if you're not gluten free, you can use traditional panko breadcrumbs.
Nutrition Facts
Calories 130kcal (7%)Carbohydrates 25g (8%)Protein 6g (12%)Fat 1g (2%)Saturated Fat 1g (5%)Cholesterol 18mg (6%)Sodium 227mg (9%)Potassium 392mg (11%)Fiber 6g (24%)Sugar 3g (3%)Vitamin A 7499mg (150%)Vitamin C 16mg (19%)Calcium 46mg (5%)Iron 2mg (11%)
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