Black Bean Burgers

Most kids grew up on frozen pizza and chicken nuggets.

 

I grew up on frozen black bean burgers.

 

My dad traveled a lot for work and, rightfully so, my mom got tired of creatively cooking for just the two of us every night. I knew the familiar conversation was about to happen when it was 6 pm and there was no dinner in sight.

 

“Well, I have black bean burgers in the freezer?”

 

I like to give her a hard time, but truthfully if you smeared some avocado on top and dipper it in BBQ sauce it wasn’t half bad. She always made sure to send me with a box every time I left for college.

 

Turns out you can’t stray far, because on those late dinner nights I still find myself saying, “Well, I have black bean burgers in the freezer?”

 

Thankfully, my childhood frozen patties have now transformed into a sweet, spicy, southwestern black bean burger good enough to be a planned dinner, not just a backup (although they do freeze beautifully!).

 

Black Bean Burgers

Yield: 8 burgers

 

Ingredients

 

  • 2 large sweet potatoes
  • 1 cup quinoa, cooked
  • ¾ cup old fashioned oats
  • 1 can black beans, drained and rinsed
  • 1 small red onion, diced
  • 3 cloves garlic, minced
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp paprika
  • ½ tsp cayenne (or more for extra spice)
  • ½ tsp sea salt

 

Instructions

 

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Pierce sweet potatoes with a fork and microwave for 5-6 minutes or until completely soft. Once sweet potatoes are cool enough to touch, remove the skin and add to a medium bowl.
  3. Add the oats to a small food processor and grind until oats start to break up.
  4. In the bowl with the sweet potatoes, add all the remaining ingredients and use a potato masher to mix everything well.
  5. Shape a ½ cup of the mixture into a patty and place on a parchment-lined baking sheet. Repeat until the mixture is gone.
  6. Bake burgers for 30-35 minutes, flipping halfway.

 

Nutrition Information

 

  • 173 calories
  • 30 g carbohydrates
  • 7 g protein
  • 3 g fat

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