Makes 4 Patties
Ingredients
For the veggie burgers
- 3/4 Lbs of Sweet Potatoes, cut in half lengthwise
- 3/4 cup chopped white onion
- 1 tablespoon minced garlic
- 1 jalapeño pepper, seeds removed and diced
- 1 15.5 ounce can black beans, rinsed and drained
- 1/4 cup all-purpose flour (or gluten-free flour)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 cup cooked quinoa
- Olive oil
- Salt
For the avocado spread
- 1 avocado, pit removed
- 1/8 cup cilantro leaves
- 1 garlic clove, chopped
- 1/2 teaspoon salt
- 2 teaspoons white wine vinegar
For the slaw
- 1 cup thinly sliced red cabbage
- 2 tablespoons rice wine vinegar
- 1 teaspoon salt
- 2 teaspoons sugar
- 4 hamburger buns
Directions
For the patties
1. Preheat oven to 375 degrees. Cover baking sheet with aluminum foil. Place sweet potato halves on the baking sheet and drizzle with 1 ½ tablespoons olive oil and sprinkle with kosher salt. Cook sweet potato for 30 minutes.
2. Meanwhile, heat 2 teaspoons of olive oil in a skillet over medium heat. Add onion and garlic and season with ½ teaspoon salt. Cook for 2 minutes and then reduce heat to low and cook for an additional 3 minutes, stirring occasionally. Remove from heat and set aside.
3. Once the sweet potato is cooked enough that a sharp knife easily cuts into it, remove from the oven. Let cool and then peel the skin away from the sweet potato. Transfer the flesh to a mixing bowl and mash with a fork.
4. Stir in cooked onion and garlic and chopped jalapeno.
5. Gently mix in black beans, followed by the flour, garlic powder and smoked paprika. Once they are completely incorporated into the mixture, mix in the quinoa.
6. Line a plate with parchment paper. Scoop ¼ cup of mixture into your hands and mold into patties. Place on lined plate. Repeat with remaining mixture. Refrigerate patties for 30 minutes.
7. Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Add burgers and cook for 3-4 minutes on each side, or until brown. Transfer cooked patties to a baking sheet lined with aluminum foil and cook in the 375 degree oven for 15-20 minutes (or longer to dry them out and firm them up), flipping them half way through.
For the avocado spread
1. Using a blender (or an immersion blender), puree the avocado, cilantro, garlic, ½ teaspoon salt and white wine vinegar until smooth.
For the slaw
1. In a bowl, toss the sliced red cabbage with rice wine vinegar, salt and sugar. Let sit for 10 minutes.