OK I had great intentions, but these veggie burgers didn’t quite come out the way I wanted them to. Taste got a 10; Texture got a 3. They were not burger-y at all so something went wrong somewhere (I have a few ideas), or it’s one of those recipes you have to fiddle around with. But again, as far as taste goes, these knocked it out of the park so I feel they are worth another try.
To make up for them being less than stellar, I’m including a brussel sprout-and-radish slaw that I shamelessly stole/copied from Mezon in Danbury, where we went with friends the other night for Tapas. Taaaapaaaaas! I love tapas. In fact I have dreams of taking the best of my scribbles (like Heaven, Flight, Rain, Needle, Smack, Fast, and Blue) and compiling them in a collection called “Tapas”. Because they’re just little bites but they fill you up.
Or so I like to think.
Anyway. One of our tapas was served with this slaw that was so good, I had to try to re-create it. I just made a little, thinking that only Jeeps and I would eat it. But no, Panda kept dipping her spoon in and so did her friend who was over for dinner. These dang kids, you can never figure their tastes out.
Go Figure Sweet Potato Quinoa Burgers
- 1 can (15 ounces) no salt added black beans, drained and rinsed
- 3 cups peeled and cubed sweet potatoes (I think I screwed up here because instead of measuring 3 cups of raw, cubed sweet potato and then steaming that amount, I measured 3 cups of steamed mashed sweet potato)
- 3/4 cup sweet corn, frozen or fresh
- 1/2 medium red onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup cooked quinoa (I didn’t screw up here; cook the quinoa first, then measure 1/2 cup)
- 1 tbsp olive oil
- Heaping 1/3 cup garbanzo bean flour, or finely ground rolled oats, or almond flour (I had none of these things but I did have almond meal. Maybe it contributed to the mushy texture, maybe it didn’t)
- 1/4 tsp sea salt
- Fresh black pepper to taste
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp chili powder
- 1/4 tsp cayenne (optional)
- 1 tbsp hot sauce
Fill a large pot 3/4 full of water and bring to a boil on the stove. Add the sweet potatoes and lower the heat to simmering. Let the potatoes cook for about 20-30 minutes. Drain the potatoes and set aside to cool. (You can also steam the potatoes in the microwave.)
While your potatoes are cooling preheat the oven to 375 degrees and line a baking sheet with parchment paper or non stick foil.
Once your potatoes have cooled use a fork to mash them. You want them mashed but not creamy.
In a large mixing bowl add half of the black beans and mash them with a fork.
Add the rest of the beans and the remaining ingredients. Stir until just combined. Form the mixture into 10 balls. Each burger should be about 1/2″ thick. Place each patty on your prepared baking sheet and place in the oven for 30 minutes, flipping the burgers over once halfway through baking.
Remove from the oven and serve.
I made the slaw by running 8 brussels sprouts and 4 radishes through the shredding disk on the food processor. Then I dressed it with lime juice, mayonnaise, and chopped cilantro. Raw brussies are bitter, so after combining all that, I started adding squeezes of honey and tasting until it was the perfect blend of sweet and sour. You’ll know when you get it right.