This burger is gluten free and vegan and packed full of flavor. Our Vegetarian Burger Topic is brought to you by Produce for Kids, your healthy family resource for nutritious meals.
I always have good intentions when considering making veggie burgers. I decide I want to eat less red meat and think up an idea for an epic replacement but it never works out quite right. I have always had such a hard time making them stay together without breaking apart. Have you ever had this problem? If so, stay with me friends, I have a really good veggie burger recipe today: they stay together and everything!
I knew that the sweet potatoes would be pretty wet after being blended. To compensate, I added the cooked quinoa and black beans. When that wasn’t enough I grabbed oat flour (which can be found here) to thicken up the mixture. It worked like a charm!
I grabbed oat flour because of its neutral flavor and because I wanted to keep the burger gluten-free. If you are gluten free, please be sure that your oat flour specifies that it is gluten-free because not all oat flours are. If you don’t have oat flour, you can definitely grind up some oatmeal in its place. To do this, put it in the food processor and blend or use your coffee grinder. Get crazy!
Note that even though these burgers are gluten-free, they are not keto. Sweet potatoes aren’t keto, and quinoa, despite its high protein content, isn’t keto either. However, since beef IS keto, go ahead and have a regular beef burger. But in a lettuce leaf, not on a bun, of course.
When I was forming the patties, I patted some of the extra quinoa on each side in order to help them keep their shape. Note, we’re talking about cooked quinoa here. You definitely have to cook the quinoa before hand. 1 cup of uncooked quinoa, cooked according to package directions, makes enough for the patty mixture itself and a little bit extra for lining the patties.
After I made these Sweet Potato Quinoa burgers I knew I had eaten something very similar at one point in my life, I just couldn’t remember where… I had to ask a friend where I had them. Of course, she remembered right away: Bogata in Brooklyn.
They serve these without a bun and they are super good! So that is how I ate the leftover patties. I reheated them today and they held up pretty well. So yes! They can be re-heated!
- 2 large sweet potatoes, baked
- 1 Tbsp. fresh parsley, chopped
- ½ tsp. cumin
- ½ tsp. salt
- ½ tsp. coarse black pepper
- ¼ tsp. paprika
- 1 cup gluten-free oat flour
- 2 cups cooked quinoa, divided
- 1 cup black beans, drained and rinsed
- 1–2 Tbsp. olive oil
- burger buns
- Assorted toppings: lettuce, tomato, pickles, ketchup, bbq sauce, mayo
- Peel the baked sweet potatoes. Add the flesh to the bowl of a food processor. Blend with the parsley, cumin, salt, pepper and paprika.
- Mix in the oat flour, 1 and 1/2 cups quinoa and black beans with a spatula.
- Scoop the mixture with a ½ measuring cup and use hands to form patties, patting each side with some of the remaining quinoa to help the patties hold their shape.
- Once patties are formed, add 1 tablespoon of oil to a medium sized saute pan and heat on medium-low heat.
- When the oil is hot, cook the patties 2 at a time. Cook for 3-4 minutes on each side or until both sides are crispy. Remove from heat and cover with foil to keep warm while cooking remaining patties in remaining oil.
- Add the patties to your burger bun and top with your favorite toppings.