Quinoa Veggie Burger w/Avocado Lime Spread:
makes about 5
1/2 cup organic dry quinoa
1/2 organic sweet onion, chopped
3 organic garlic cloves, minced
1 tbso olive oil
15 oz organic no salt added black beans
1/2 large organic sweet potato
2 tbsp organic tomato paste
1/2 organic rolled oats
2/3 cup frozen corn
1/4 tsp cumin
1/4 cup water
optional to taste:
chopped organic jalapeño
Avocado Lime Spread:
2 organic avocados
1 organic garlic clove, minced
1 organic jalapeño, chopped
juice from 2 organic limes
1/8 tsp cumin (optional)
First, preheat oven to 350 degrees and bake sweet potato (with skin on) for about 30 minutes, or until soft. Once potato is baked, cut in 1/2, remove skin from one half and mash thoroughly. I like to use the extra potato as this fun side dish:
While sweet potato is baking, cook quinoa according to directions and chop onion, mince garlic, drain and rinse black beans, and thaw corn. Sauté the onions and garlic in the olive oil until softened then remove from stove and let cool.
Once items are prepared, add all of the ingredients including the mashed sweet potato (with the exception of the water) to a large mixing bowl. Combine the ingredients gently by hand eventually forming 5 patties.
If needed, add some water to the mixture to increase moisture. If you have time, place burgers in the refrigerator for several hours covered with plastic wrap before baking. This will help them keep form while you eat them.
When ready to bake, preheat oven to 400 degrees, place patties on a baking sheet covered with parchment paper and bake for 10-15 minutes or until golden brown. Gently flip and cook the second side for another 10 minutes.
While the burgers are baking it is easy to prepare the Avocado Lime Spread:
Once complete, place the burgers in an organic bun with your favorite veggie condiments or over a bed of greens, top with avocado spread, and enjoy!