This recipe can easily be made in a skillet or oven. Leftovers can be frozen for up to three months.
- 1½ lbs sweet potatoes
- ½ cup quinoa, rinsed in a fine-mesh strainer or colander
- 1 cup water
- 1 can (15 oz) black beans, rinsed and drained
- ½ cup chopped red onion
- 1/3 cup chopped fresh cilantro
- 2 cloves garlic, minced
- 2 tbs Adobo sauce or 2 teaspoons smoked paprika
- 2 tsp ground cumin
- 1 tsp chili powder
- ½ tsp salt
- 1¼ cups quick-cooking oats*
- Extra-virgin olive oil for brushing if baking, or avocado oil if using stovetop method
- Slice the sweet potatoes in half lengthwise. Roast the sweet potatoes on a parchment paper covered baking sheet until soft to the touch, approximately 30-40 minutes.
- While the sweet potatoes roast, in a small saucepan combine the quinoa and water. Bring the mixture to a boil over medium heat, then reduce to a simmer. Simmer uncovered until all of the water is absorbed approximately 10 to 14 minutes. Remove the saucepan from heat. Cover and set aside for 10 minutes.
- Remove sweet potatoes from the oven and let cool enough to handle. Remove and discard the skin and dice. In a large mixing bowl combine the cooled sweet potato, quinoa, black beans, onion, cilantro, garlic, adobo sauce, cumin, chili powder and salt. Use a potato masher, spoon or mixer to blend well.
- Sprinkle the uncooked oats over the mixture and continue to mix well until the mixture holds together when you shape a portion into a patty.
- To shape the burgers: Use a measuring cup to measure out ½ cup of the mixture. Gently shape it into a patty about 3 ½ to 4 inches in diameter. Use your hands to gently flatten the burgers and smooth to the desired shape. Bake in the oven at 400° about 35 minutes or pan fry in a skillet about 3-4 minutes per side.
Makes 8 burgers | Prep Time 80 min