Equipment
- 1 food processor
Ingredients
- 1 cup sweet potato (~ 1 large)
- 1 cup black beans (canned)
- 1 can chickpeas (15 oz)
- ⅓ cup quinoa (uncooked)
- ½ small red onion (chopped)
- 1 egg
- ½ cup breadcrumbs of choice
- ¼ cup flour of choice (I used a gf blend)
- 1 tbsp olive oil
- 1 tsp sea salt
- 1 tsp garlic powder
- ½ tsp ground cumin
Topping options:
- avocado
- sprouts
- sliced cucumber
- pickled onions
Instructions
- Peel and roughly chop the sweet potato. Steam until a knife pierces easily (about 10-15 minutes). Alternatively, you could roast, but the steaming works fast to soften.
- Cook the quinoa by mixing with 1 cup of water and bringing to a boil. Lower to simmer and cover for 15 minutes. Set aside to steam for 5 minutes more and then remove the lid and fluff with a fork.
- In the meantime, chop the red onion and rinse the beans.
- Add the sweet potato, beans, quinoa, and red onion, olive oil, and egg into a food processor. Pulse until mix is combined.
- Mix the breadcrumbs, flour, and spices into a small bowl to combine. Pour into the food processor and mix again until thoroughly mixed.
- Form patties and cook over medium heat in a large frying pan with coconut oil (or another oil) for nice and crispy edges. Make sure you wait for the pan / oil to heat up before adding the burgers so that the edges crisp.
- Top with desired additions. I used bread, pickled red onions, sprouts, avocado, mayo and sliced cucumber.
- Let the rest cool if you’re freezing them and store for a later date. Reheating on the stove or in the oven is easy and just as delicious!