Two Hours | Serves Many

DESCRIPTION


My vegan friend Glen once mocked the ubiquitous "black bean burger" served at restaurants. I had to agree with him because it's basically the same frozen patty over and over again. No more.


I cobbled this recipe together from a few different takes on a sweet potato & black bean burger. There's a lot going on here so I usually just make a ton of it. Having over a dozen portions of something this good makes it all worth it, I promise.


Each ingredient shines in its own way. Sweet potato and black bean are the flavorful mortar. Rolled oats add chewy flakiness and even more flavor depth. Quinoa lightens the whole texture while absorbing and spreading spice.


These can be baked but get an amazing crust in the air fryer. It turns out similar to falafel. I usually have these on a toasted greek pita with spicy mayo and a TON of spinach or on a brioche bun with my brussel slaw. 🤤

INGREDIENTS


6 medium Sweet Potatoes

1 cup dry Black Beans

1 cup Rolled Oats

1 cup Quinoa

1 diced medium Red Onion

4 nodes of Garlic

1 cup chopped fresh Parsley

1 TBSP powdered Cumin

1 TSP Smoked Paprika

1 TBSP Butter or Olive Oil

2 TSP Salt

2 TSP Pepper

DIRECTIONS


Phase One - Cook
  1. Bring a small uncovered pot of salted water to boil and cook black beans for 90 minutes. 
  2. Set your oven to 400°F.
  3. Cut sweet potato in half lengthwise and lay face-down on a greased baking sheet. Bake for 30 minutes then allow to cool.
  4. In a lidded pot, add quinoa, 2 cups of water, 1 TBSP of butter or olive oil and a dash of salt. Set to high heat and at the first bubble, reduce to low and cover. Cook for 10 minutes. Remove from heat and let rest, it's tired. Just like my foolproof rice.


Phase Two - Mix
  1. By now the beans should be wrapping up. Strain and add to a large mixing bowl then give them a rough mash with a fork.
  2. Remove the potato skin and mash them in with the beans.
  3. Add garlic and seasonings to the cooked quinoa. Mix well and then stir into the large mixing bowl.
  4. Stir in oats and diced onion.


Phase Three - prebake
  1. Set your oven to 375°F.
  2. Form burgers of 2 ice cream scoops or about 1/2 cup each.
  3. Pre-bake for 15 minutes, flip, then another 10 minutes. 
  4. Wrap individually when cooled and freeze. 


To Serve:
  1. Bake at 425°F or air fry for 10 minutes on one side and 5 minutes on the other.
  2. I usually wait until it's got a great crust. They're dense so the inside stays perfectly moist and fluffy.
  3. Plop it on a bun or crumble onto a naan or pita wrap. Don't forget a ton of lettuce and spicy mayo.