Spicy Black Bean, Quinoa, and Sweet Potato Burgers
 
 
Getting dinner on the table is easy when these spicy black bean, quinoa, and sweet potato burgers are on the menu! Prepare the filling in the morning or the day before, and then cook off when you get home.
Yield: 8 veggie burgers
Ingredients
For the burgers
  • 1 cup dried quinoa, rinsed
  • 1 medium sweet potato
  • 3½ cups cooked black beans
  • ⅓ cup panko bread crumbs
  • 1 large onion, quartered
  • 4 cloves garlic, minced
  • 1 can green chiles, with juices
  • 1 tsp chipotle chili powder
  • 1 tsp ground cumin
  • ½ tsp salt, plus more to taste
  • 8 oz pepperjack cheese
  • 8 tbsp chipotle mayo
  • spicy pickles, for garnish
  • 8 brioche burger buns
For the Brussels sprouts and sweet potatoes
  • 1 lb Brussels sprouts, trimmed and halved
  • 1 tbsp olive oil
  • 1 tbsp honey
  • salt and black pepper, to taste
  • 1 (15 oz) bag Alexia Sweet Potato Fries with Sea Salt
Instructions
  1. For the burgers, in a medium saucepan, combine the quinoa with 2 cups of water and a pinch of salt. Bring to a boil and then lower the heat to a simmer. Cook, covered, for 15-20 minutes or until the water has evaporated. Let rest with the heat off for 5 minutes. Set aside.
  2. Meanwhile, prick the sweet potato all over with a fork. Cover in a damp paper towel and microwave for 2-4 minutes, or until soft. Let cool for a few minutes and then peel.
  3. Set aside ¾ cup of the black beans. In the bowl of a food processor combine the remaining black beans, sweet potato, bread crumbs, onion, garlic, green chiles, chili powder, cumin, and salt. Pulse until pureed, scraping down the sides of the bowl as necessary.
  4. Scoop the filling into a large mixing bowl and stir together with the reserved black beans and the quinoa. Season to taste with salt and black pepper.
  5. Heat oven to 400F.
  6. Scoop the filling onto a parchment-lined baking sheet to form 8-10 patties. Bake for 25 minutes. Top with cheese slices and put back in the oven for another minute, or until cheese is melted. Serve atop brioche buns, topped with a smear of chipotle mayo and a few pickle slices.
  7. To cook the Brussels sprouts and sweet potato fries, toss the Brussels sprouts with the olive oil and honey. Spread on a parchment-lined baking sheet and sprinkle with salt. On a second parchment-lined baking sheet, arrange the fries in a single layer. Bake for 20-25 minutes, or until cooked through and crispy.
Notes
Veggie burgers adapted from Cinnamon Spice and Everything Nice
Nutrition Information
Serving size: 1 veggie burger
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2015/03/spicy-black-bean-quinoa-and-sweet-potato-burgers.html