Sweet Potato, Black Bean & Quinoa Burgers
Updated Feb 15, 2021, Published Nov 20, 2014
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Sweet Potato, Black Bean & Quinoa Burgers
Ingredients
- 1 medium sweet potato, about 1-1½ cups mashed
- 1 15-ounce can black beans, rinsed and drained
- 1 cup red onion, diced
- 1 flax egg, 1 tablespoon ground flaxseed mixed with 2 tablespoons water
- ¾ cup gluten-free oats, ground into flour (or more as needed)
- ¾ cup quinoa, cooked
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin, ground
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Peel and chop the sweet potato into 1-inch cubes. Transfer to a pot and cover with 1 inch of water. Boil for 10-15 minutes until fork tender.
- Drain the sweet potatoes and return them to the hot pot. Add the black beans and mash with a fork until the sweet potatoes are mostly mashed, but some beans still remain whole. Add the remaining ingredients and mix to form a dough. If the dough seems too wet, add a little more oat flour. The dough should be semi-sticky and should be easy to shape into patties.
- Shape into 8 patties and place on a baking sheet lined with parchment paper. Refrigerate for at least 1 hour.
- Preheat the oven to 400ºF. Remove the baking sheet from the refrigerator and bake the burgers on the center rack for 20 minutes, flipping once halfway through. Cool for 5 minutes, then serve.
Nutrition
Calories: 119kcalCarbohydrates: 21gProtein: 4gFat: 2gSodium: 166mgPotassium: 231mgFiber: 3gSugar: 1gVitamin A: 2575IUVitamin C: 1.9mgCalcium: 28mgIron: 1.6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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