I absolutely love a delicious burger, BUT……I haven’t sunk my teeth into a juicy all beef burger in a very long time. So you may be asking yourself “how can she possibly say she loves a burger and not eat a REAL burger?!” Well, you make a good point, but I think that burgers are conceptual and not so much about the meat, but the entire package.
Remember that little quote by some man named Aristotle? ”The whole is greater than the sum of its parts.” That’s how I feel about the burger. It’s the “meat” that works with the cheese that works with the ketchup that works with the tomato that works with the lettuce that works with the pickle that works with the bun……you get what I’m saying. When I get hooked on a burger, I find myself eating it over and over again. When I was pregnant with HB, I should have bought stock in Cheeseburger Charley’s or the ground turkey industry, because I think I single handedly kept that place in business with their turkey burgers. Then when my vegetarian girls and I came up with an awesome black bean burger, we could have kept Beeno in business. And now, sweet potato farmers get your gloves on, because this is my new favorite burger. It is crisp on the outside and soft on the inside and not at all crunchy like some veggie burgers can be. No protein is lost on this meatless burger with the addition of quinoa and the cayenne pepper gives it just enough kick. Make it for your “Meatless Monday” or Tuesday, Wednesday, Thursday, Friday, Saturday and Sunday!!! You will love it, too!
A low-fat and healthy burger that can be adapted to a gluten-free, vegan diet.
- 1 1/2 pounds sweet potatoes, boiled
- 1 can (15 oz) black bean
- 1/2 cup quinoa, cooked
- 1 cup chicken broth (water or vegetable broth can be used if making vegetarian)
- 2 cloves garlic, minced
- 3/4 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1 1/2 teaspoon onion powder
- 1 1/2 teaspoon cumin
- 1 cup Panko bread crumbs
- Peel potatoes and cut into 1' pieces. Place in cold water and bring to a boil. Let boil for about 8 minutes or until fork tender. Drain and let cool.
- In a saucepan, bring 1 cup chicken broth to a boil. Add quinoa, reduce heat to a simmer, cover and let cook for 20 minutes until the broth has been absorbed.
- Drain and rinse black beans. Place in a bowl with cooled sweet potatoes. Add garlic, salt, cayenne pepper, chili powder, onion powder, and cumin. Using a potato masher, mash mixture until smooth.
- Add cooked quinoa and panko bread crumbs and stir to combine completely.
- In a large skillet, heat 1 teaspoon of vegetable oil until clear and lightly smoking. Measure out about 1/2 cup of mixture and form into patties. Place patties in skillet. Cook about 3-4 minutes per side or until heated through.
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