Spicy Sweet Potato Black Bean Burger
1/2 cup quinoa
1 can black beans, rinsed and drained
1 large sweet potato
1/2 cup diced red onion
2 cloves garlic, minced
1/2 cup chopped cilantro
1/2 jalapeno, seeded and diced
1 teaspoon cumin
3 teaspoons spicy cajun seasoning
1/3 cup gluten free oat flour
salt and pepper, to taste
2 avocadosHandful for fresh basil
1-2 garlic cloves
2 tbsp evoo
2 tsp lemon (or lime) juice
Combine ingredients in a food processor.
Udi Gluten Free Hamburger Buns
Siracha SaucezRed onions slices
To cook quinoa: Rinse quinoa with cold water in mesh strainer. In a medium saucepan, bring 1 cup of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes. You should have about 1 1/2 cups of quinoa.
Poke sweet potato several times with a fork and place in microwave for about 3-4 minutes or until it is soft and cooked thoroughly. Remove skin when done cooking and cooled.
In bowl of food processor, add beans, cooked sweet potato, red onion, cilantro, garlic, cumin, cajun seasoning, and pulse until almost smooth, scraping down the sides of the processor when necessary. Transfer mixture to bowl and combine with cooked quinoa. Add salt and pepper to taste. Mix in oat flour and shape patties.
Divide into 6-7 patties (about 1/2 cup each). Wrap individually in saran wrap and store burgers in a large freezer bag. Freeze until ready to eat.
To cook burgers from frozen state: Bake at 375 degrees for 45 minutes. If using a glass dish, spray with cooking spray to prevent sticking. Burgers should be golden brown on the outside.
Top with avocado cream and other fixings.
* I have not attempted to bake these from a non-frozen state.