Quinoa, Black Bean and Sweet Potato Grilled Burger


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

  1. 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.  
  2. 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.
  3. 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. 
  4. 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.  
  5. 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