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!).

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

Preheat oven to 400 degrees Fahrenheit.
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.
Add the oats to a small food processor and grind until oats start to break up.
In the bowl with the sweet potatoes, add all the remaining ingredients and use a potato masher to mix everything well.
Shape a ½ cup of the mixture into a patty and place on a parchment-lined baking sheet. Repeat until the mixture is gone.
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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Black Bean Burgers

Black Bean Burgers