Hold the buns on my burger, please! Okay, and between you and me… I ate FIVE. They were too addicting, I just couldn’t help myself!
adapted from Minimalist Baker
Here is what you’ll need:
- 1 large mashed sweet potato
- ½ cup cooked salted black beans, rinsed and well drained
- ½ cup red quinoa
- 1/2 cup panko bread crumbs
- 3 green onions, finely chopped
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp each salt and pepper
- 1/4 tsp jalapeno pepper blend
- 1/4 tsp chipotle & roasted garlic powder
Halve the sweet potato and bake for 40 minutes at 400 degrees (time may vary based on sweet potato size). Simultaneously, cook quinoa. Set aside and reduce the oven to 375 degrees. In the meantime, I prepped and pre-measured the rest of my ingredients to make the process go a little more smoothly!
In a medium bowl, add and mash black beans and sweet potatoes lightly. Add green onion, panko, cumin, paprika, salt, pepper, jalapeno pepper blend and chipotle powder. Add quinoa; mix to combine.
Form ¼ cup patties to a thickness of about ½ – 1 inch – the thinner the patties, the quicker they will cook — and place on a lightly greased baking sheet.
Bake burgers for 40 minutes, flipping half way.
I served these burgers naked, building a double decker ‘bunless burger’ consisting of: romaine, burger patty, tomato, another burger patty, red onion, avocado and another tomato. Oh, and drizzled some honey BBQ sauce and Dijon mustard on top! And it isn’t complete without a pickle on the side. DE-VOU-RED.