The burgers I made tonight were soft, sweet, and yummy. We grilled them in a pan with a little olive oil spray and served them without a roll, along with a side salad. I did stray from the recipe a bit as far as spices. I wanted my 2.5 year old to still enjoy them. You can always kick the spice up a notch if you aren't feeding delicate palates! Follow the link to the original recipe to see what they added, spice wise. I also am upping the amount of quinoa that it calls for. The burger needed a bit more grain to hold the patty together.
- 1 medium onion, diced
- 3-4 cloves of garlic, minced
- 1 carrot, finely grated
- 1 can of black beans, washed and drained
- 1/2 of 1 baked sweet potato, flesh scooped out (or 3/4 cup canned)
- 1/2 cup Quinoa (uncooked). Make sure to choose a brand that is pre-rinsed or you will need to sort (for rocks) and rinse off the sour coating on the grain. Try "Ancient Grains"brand for a nice pre-rinsed Quinoa.
- 2/3 cup bread crumbs
- 2 TBSP ketchup
- 1 tsp balsamic vinegar
- 1 tsp cumin
- salt and pepper to taste
Directions:
- An hour before you make the burgers, wrap your sweet potato in aluminum foil and bake for one hour at 400 degrees F. You can use a toaster oven if you have one.
- Place dry quinoa with 1 cup of water into a sauce pan with lid. Bring to a boil, then turn heat back to a low simmer. Simmer, covered, for 10-12 minutes or until all the water is absorbed.
- Saute onion and garlic with a little olive oil. If you are using jarred minced garlic instead of fresh, add the garlic at the very end when the onions have turned translucent.
- Add beans to the same pan and cook for 2 minutes more.
- Turn off heat. Lightly mash about half of the beans.
- Combine all the ingredients into a large bowl and mix until well-combined. Form into patties. It will make 4-5 patties.
- Lightly spray a skillet with olive oil (and spray top of burger before flipping) and fry until brown on each side.
My little bunny rabbit... liked her veggies and vegan burger.
I had this very burger at a resturant out in Vail ( or some nearby town ). I told my husband that I was going to have to figure out how to make it- loved it that much. Thanks Melissa for doing the work for me!
ReplyDeleteJust made it for the family.....soooo good. I had red quinoa on hand so it was a little darker in color. Served on bed of spinach and with slices of heirloom tomatoes. Yum! Thank you for the recipe :)
ReplyDelete