Prep Time:

1 hr

|

Cook Time:

12 min

Makes 6 patties

Ingredients

• 2 tablespoons coconut oil
  1/2 onion, finely chopped
  1 large sweet potato (roasted)
  1 cup quinoa (cooked)
  2 cups canned, cooked black beans (drained and rinsed)
  ½ cup all-purpose flour (or an all-purpose, gluten-free flour)
  1 teaspoon sea salt
  1 teaspoon black pepper
  ½ teaspoon chili powder
  ¼ teaspoon ground cumin

Directions

1. In a large skillet, heat 1 tablespoon coconut oil over medium-high heat. Add the onions and a pinch of salt, and sauté until soft, about 5 minutes. Remove from heat and transfer to a food processor. Add the sweet potato, quinoa, black beans, flour, salt, pepper, chili pepper, and cumin to the food processor and pulse until the mixture is slightly chunky. (Note: If you don’t have a food processor, put all ingredients in a bowl and use a potato masher to mix together.)

2. Use your hands to form 6 patties and transfer to a plate. Chill uncovered in the fridge for at least 30 minutes.

3. When the burger mixture has firmed up, cook them on the grill, or heat a large skillet on medium high heat with 1 tablespoon of coconut oil and add the patties. Cook until both sides are golden, about 4-to-6 minute per side. Once cooked, drain on a plate with a paper towel.

4. To serve: Add your favorite fixings on top, such as homemade condiments, lettuce, tomato, pickles, sliced onions, pickled jalapenos, hot sauce, or a dollop of guacamole. Serve on a toasted bun or a lettuce leaf.

   
   © 2016 Omega Institute for Holistic Studies