Sweet Potato Burgers

Sweet Potato Burger - The Vegan Rhino

Some days you just need a burger. So why not bite into this plant-based burger that is made with sweet potato, quinoa and black beans! It packs tons of flavor and is a great alternative to store-bought meat alternatives. Whether you make these fresh or have them frozen, they are highly satisfying and always filling. Let’s get cooking!

Yield: 8 patties

Ingredients 

1.5 lbs sweet potato

1/2 cup quinoa, rinsed

1 cup vegetable broth

1 1/2 cups cooked black beans, rinsed and drained

1 small red onion (about 1/2 large red onion)

1/2 large red bell pepper, diced

1/3 cup cilantro, chopped (optional)

2 garlic cloves, minced

1 1/2 tsp. smoked paprika

1 3/4 tsp. ground cumin

1 tsp. chili powder

1/2 tsp. Himalayan pink salt

1/4 tsp. ground black pepper

1 1/4 cups quick cooking oats

8 burger buns

 

Directions

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper and place sweet potatoes on. Poke each with a fork 4-5 times and roast for 60-75 minutes. Remove from oven and once cool to handle, remove skin and mash.
  2. Keep oven temp at 400 degrees F. Prepare baking sheet with parchment paper and set aside.
  3. In a small pot over medium heat, bring vegetable broth to a boil. Add quinoa and reduce heat to low, simmering for 11 minutes. Remove from heat and cover, steaming for 10 minutes. Set aside.
  4. In a stand mixer or large bowl, combine mashed sweet potato, cooked quinoa, black beans, red onion, red bell pepper, cilantro, garlic, seasoning, and oats. Mix with paddle attachment or large spoon until fully incorporated.
  5. On preparer baking sheet, scoop and form mixture into patties. Refrigerate for 20 minutes. Remove from refrigerator once oven is heated.
  6. Bake for 35 minutes. Remove from oven and let cool for 5 minutes before serving. 
  7. Serve on bun.

 

Chef’s tip: Freeze for up to 1 month! 

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