Tuesday, March 12, 2013

Chipotle Black Bean Burger with Quinoa and Sweet Potato

I love veggie burgers, but not all of the commercial brands out there. (Actually, there is only one brand I like, and not all restaurants serve a reliable veggie burger).   I wanted to try creating my own that was high protein, high fiber, moist, flavorful and delicious.  Success!!!  These were so good!  The smokiness and slight spice from the chipotle chili powder and cumin, with the sweetness of the sweet potato, and the crunch from the quinoa and crispy outside - I wanted to keep eating them.   The cilantro was a great flavor boost too.  They are not as firm as the store bought patties, but I think that's past of the reason I like them so much.  I had seen several versions of a veggie burger on pinterest, and just sort of put a few of them together with my own flavor combination.  This recipe makes about 6 patties, each 4-5 inches in diameter.  I didn't want the extra carbs from a bun, so I served mine with a large side salad and you can throw in another vegetable too if you would like.  Enjoy!

Happy Cooking!

Chipotle Black Bean Burger with Quinoa and Sweet Potato
Sarah's original recipe based on http://eatingwhole.net/2012/10/21/organic-black-bean-yam-and-quinoa-burger-vegan-gluten-free-soy-free-nut-free-corn-free/
1/2 cup quinoa, uncooked
1 cup of water (to cook the quinoa)
1 can of low sodium or no salt added black beans, drained and rinsed
1 medium sweet potato, cooked (I prick with a fork and microwave it for 6-8 min, turning every 2 min)
1/2 lemon, juiced
2 T extra virgin olive oil, plus a few more for cooking
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
1/4 tsp chipotle chili powder
1/4 tsp dried oregano
1/4 tsp cumin
1/4 cup chopped fresh cilantro

the three main ingredients that make these so delicious!
First cook your sweet potato and quinoa.  For the potato, prick it on all sides with a fork and either bake at 350 for 45-60 minutes or microwave for 6-8 minutes (if microwaving, turn every 2 minutes for even cooking).  Once the potato is cooked, remove the flesh from the skin and mash with a potato masher. 
For the quinoa, bring 1 cup of water to a boil over medium high heat.  Add the quinoa and turn the heat down to low, placing a lid on the pan.  Allow the quinoa to cook for 10-15 minutes or until the water is absorbed. 
Take 1/4 cup of the black beans and set them aside.  In a large bowl, take the remaining beans and smash them with a potato masher/  They won't be perfectly smooth, but you want that texture.  Now add the rest of the beans (left whole), the potato, and the quinoa.  Time to add the spices.

Add the olive oil, greek yogurt, lemon, garlic, onion, oregano, cumin, chipotle chili powder, cilantro, salt & pepper.
Mix together, smashing the ingredients together so that everything is well incorporated.  You can still see the ingredients, but everything is evenly distributed.

Form the mixture into 6 patties, each about 4-5 inches in diameter, and place on wax paper until ready to pan fry. 

Over medium heat, place 2 T of olive oil in a pan.  Add the patties and cook about 3 minutes on each side, or until golden brown.

Serve with your favorite vegetable side dishes or a huge salad.  They were so yummy that I ate mine as is with a salad, no need for toppings or anything else (and I was also trying not to add anymore unneeded carbs).  But if you want to create a "burger" on a bun, these tex-mex inspired burgers would taste great with avocado, sliced tomato, and a little ranch dressing.  Enjoy!
A close up so you could see the texture and ingredients - yummy!

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