I love me a good burger. Veggie burger that is. Veggie burgers are so easy to throw together and the ingredient list can be as grand or small as your imagination. I have put together some pretty interesting veggie burger combinations…I’ll be honest, some made it right into the garbage can! Now, on to this yummy recipe. These ingredients work so well together and contain so many phytonutrients. These burgers fill you up and are very tasty! You can serve these burgers in a traditional way on a bun with all the fixings, or you can eat them atop a salad (as shown in my photo – I drizzled a bit of honey mustard dressing over these beauties), or you can crumble these up in a tortilla – eat them however you like. These are a quick and delicious lunch or dinner option!
2 cups mashed sweet potato (about 2 medium sweet potatoes)
1 cup cooked black beans
1 cup cooked quinoa*
1 -2 cups fresh spinach, steamed
1/2 cup hazelnut meal (or almond meal)
1/2 cup finely diced shallots
1 clove garlic, minced
1 tablespoon tahini
juice from 1/2 lemon
1 1/2 teaspoons cumin
1/2 teaspoon smoked paprika
1/4 tsp each sea salt and pepper
*Place 1/2 cup quinoa and 1 cup water in a saucepan. Bring to a boil. Reduce heat and simmer for 20 minutes.
Preheat oven to 375 degrees. Add black beans to a mixing bowl and mash half of them for texture. Then add sweet potato and lightly mash, then 1 cup quinoa, shallots, garlic, nut meal, tahini, lemon juice, and spices. Mix to combine. Stir in spinach. Taste and adjust seasonings as needed. Add more nut meal if the mixture feels too wet. It should be moist but moldable. Line a baking sheet with parchment paper. Using a 1/4 cup measuring cup, pack it full with sweet potato mixture. Mold the mixture into a patty and transfer to the baking sheet and gently press down to mash. Bake burgers for 35 – 45 minutes, carefully flipping 20 minutes in to ensure even cooking. The longer you bake them the firmer and drier they will get – up to preference. I baked mine for 45 minutes because I like a firm burger. These freeze well: layer cooked patties between pieces of parchment paper and place in a freezer bag. Re-heat patties in a skillet for a few minutes.