Monday, March 5, 2012

Black Bean Sweet Potato Quinoa Burgers

I discovered this recipe from The Edible Perspective recently while browsing Pinterest. Sweet potatoes are a more recent love for me. My only experience with them in the past was when they were loaded with butter and brown sugar... not a fair first introduction to this delicious root vegetable (in my opinion.) I quickly came to find out how beautiful sweet potatoes can be when added to the more "savory" side of things.

Now, I am always a sucker for a new "Veggie Burger". Every recipe I have posted on this site I truly love. But, I must say, this recipe has bumped up a notch or two and may now be under my "most favorited".  To say my family inhaled these would be an understatement. Leftovers? Not a chance.  

While piling on our toppings my husband had the idea of adding corn tortilla chips to the mix. (I know this is weird, but channel your inner 5 year old when you use to add potato chips to your bologna sandwich as a kid. Wait... did this vegetarian mama really just use the word bologna?  Blech!)  Sorry, I digress. But needless to say, it was amazing. The tortilla chips added a wonderful salty crunchy to the creamy chunky consistency of the burger.

Add on a slice of cheddar cheese or leave it off to keep it vegan. Are you looking to reduce your carbs? This burger is just as delicious when wrapped in a large lettuce leaf "bun" piled on with all the fixings.

Black Bean Sweet Potato Quinoa Burgers
(Adapted from The Edible Perspective)
((Printable Recipe))

15 ounces black beans, rinsed and drained
3 cups sweet potatoes, boiled until tender and drained
1/2 cup frozen corn, defrosted
1/2 cup onion, chopped
1/2 cup cooked quinoa (cooked according to package directions)
6 tablespoons quick cook oats (or partially ground rolled oats)
2 cloves garlic, minced
2 tablespoons pepitas (or sunflower seeds)
1/2 teaspoon sea salt
a few cracks of fresh black pepper
1 teaspoon cumin
1 teaspoon oregano
1 tablespoon olive oil

Additional Ingredients:
whole wheat buns
roasted red pepper
sliced tomatoes
cheddar cheese
corn tortilla chips

1. In a bowl, mash the sweet potatoes until they are a chunky smooth consistency.  In another bowl mash the black beans until they too are a chunky smooth consistency.

2. Mix the sweet potatoes and stir in the corn, quinoa, onion, oats, pepitas, olive oil, black beans and seasonings.  Mix together well and form into 6 patties.

3. Cover and chill until ready to cook.

4. Bake in a preheated 375 degree F. oven for 15 minutes on a parchment lined sheet pan, flipping once half way through.  You may also cook these on the stove top in a non stick pan or skillet brushed with oil.  Cook about 8 minutes per side.  Top with cheddar cheese, if desired.

5. Serve on a bun with roasted red pepper, avocado, lettuce, tomato, and corn chips.


Linked to: Skip to My Lou


  1. We had these last night!! Super yummy! :) Thanks for the recipe.

  2. We followed the recipe exactly and couldn't get the patties to hold together. They were a delicious crumbly mess.

    1. Sorry, Rachel! I have not had that problem with this recipe. My parents go to my blog and make these burgers all the time too and haven't had it happen. Veggie burgers don't typically mash together quite the same as meat but they should still hold together. Perhaps chilling the mixture and using slightly wet hands when forming the patties may help. I'm glad the crumbles still tasted good! :)

  3. These were delish! I made mine on the stove top, I think next time I will bake them and see if I can get a firmer texture. I also left out the sunflower seeds b/c I forgot them at the store :-) Thank you so much for posting this!

  4. Very good flavor! Followed exact the first time.The burgers fell apart easy though. Second time making it I used two eggs, two cans of beans and it was still very thin/wet looking so added about 3 tbsp coconut flour - ultra absorbent and can't taste it. Turned out great!