Day 17 – The Elusive Veggie Burger

24 Jan

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Song of the Post -Blue Jeans by Lana Del Rey

That’s right y’all!  Veggie Burgers!

Over the course of this month I’ve seen about 100 recipes for veggie burgers.  They all seemed too simple, too weird, or too complicated.  In my opinion, stuff like oatmeal should not be in burgers.

Well – its official, this is the best veggie burger recipe ever.  Crisp, perfect consistency and an absolutely excellent flavor.  The sweet potatoes make the mixture creamy, and the mashed black beans thicken it up.  Fluffly cooked quinoa, corn and onions add variety to every bite.  (Please ignore the fact that these burgers look really ugly.)

This recipe comes from EdiblePerspective.com, but I ended up adapting it to work with the supplies on hand.  The best addition was jalapeños!  They jack up the flavor and make the burger a little more interesting.  Can you tell that I’m in love with this veggie burger?  It’s fabulous, and I’m so glad the recipe yielded WAY too many burgers.  I ❤ leftovers!

Without a doubt, these little guys will wow you.  Use this recipe as a guide, and feel free to throw in whatever other ingredients you think would work.  Happy eating!

Best,

Lauren

Sweet Potato Black Bean Veggie Burgers

  • 15oz black beans, drained + rinsed
  • 3 cup cubed sweet tater, cooked + skin on [~1.5lbs]
  • 1/2 cup frozen or fresh corn
  • 2/3 cup finely chopped onion [1/2 medium onion]
  • 2 large garlic cloves, finely minced
  • 1 small jalapeño pepper, finely chopped (remove seeds if you want spicy!)
  • 1/2 – 1 cup cooked quinoa
  • 6 tbsp flour
  • 1/2 tsp salt
  • black pepper
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/4 tsp coriander (I used turmeric)
  • 1 tsp chili powder
  • 1/4 tsp cayenne [optional]
  • 1 tbsp olive oil

Preheat your oven to 375 once you finish cooking the quinoa and potato.

Mash half of the beans in a bowl until paste-like.  Add in the rest of the beans and give a very light stir/mash to combine.

In a large bowl, mash the sweet tater.  Each cube should be mashed, but you don’t want it creamy.  Stir in the salt, pepper, oregano, coriander, chili powder, cayenne and olive oil, until combined.  Mix in the onion, garlic, corn, black beans, quinoa, sunflower seeds, and ground oats, until just combined.  Taste, and adjust seasonings to your liking.

Form into balls, between your hands and flatten into 1/2”-3/4” thick patties.  This should make 8 medium/large patties.  Place on a pan lined with parchment paper (or lightly greased pan) and bake on each side for 15 min, flipping once, half-way through.

Notes: If you want to refrigerate or freeze them, let fully cool on a cooling rack.  Place in a sealed container for the fridge, or wrap in saran, then foil, then in a bag for the freezer.  If reheating a frozen burger, let it thaw completely.  Re-heat in a greased pan, over medium heat for 3 – 5 minutes per side, until hot throughout.

To pan cook – Heat a pan to medium and lightly grease.  Cook on each side for 5 – 8 minutes on each side, until golden brown.

For the grill – Bake burgers for 15 minutes on one side, flip burgers once and bake another 10 minutes.

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