In some parts of the country, you can get Jersey gold sweet potatoes which is what I use (again... leftovers!). But any kind will do. I love the flavor of these burgers, but mostly I love that I can make them ahead and freeze them. They are a great quick meal when you've had a busy week!
Sweet Potato Quinoa Burgers
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| Ready to go in the oven! |
15 ounce can black beans, drained and rinsed
3 cups sweet potatoes, cooked, cooled, and cubed
1/2 cup corn
1/2 cup red onion, diced
3 cloves garlic, crushed
1/2 cup cooked quinoa
1 TBSP olive oil
1/3 cup almond flour
salt and pepper to taste
1 tsp cumin
1 tsp organo
1 tsp chili powder
1/4 tsp cayenne
(Also see notes below)
Preheat oven to 375F. Line a baking sheet with parchment paper.
Mash sweet potatoes in a large bowl.
Pour the drained and rinsed black beans into a small bowl and roughly mash (most should be mashed, some can be whole).
Add the black beans to the sweet potatoes.
Add remaining ingredients to the potato mixture and mix well.
Form mixture into burgers about 1/2" thick. Place on prepared baking sheet.
Bake 30 minutes, flipping halfway through.
NOTES:
- Use canned (drained), frozen, or leftover corn from the cob.
- I often keep a jar of minced garlic in the fridge. You can substitute 1-1/2 tsp minced garlic for the crushed garlic, if you like.
- Quinoa is measured after it's cooked for this recipe.
- I like to substitute 1 TBSP "Everything but the Elote" seasoning from Trader Joe's for the cumin, oregano, chili powder, and cayenne.
- To freeze ahead, place formed uncooked burgers on a baking sheet lined with parchment paper. Place in freezer for an hour or so or until frozen solid. Place in freezer container and freeze until ready to use. To cook frozen patties, just add some extra time (or thaw and then bake).
What are you eating today? Whatever is it, Keep it Clean!
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