I have to admit I have never been a huge fan of burgers – unless they’re self made 🙂 Every component of a burger is super important and mostly a spongy bun or dry veggie patty was what turned me off in the first place. Also I like choosing my sauces wisely. They should be flavorful, vegan-friendly & healthy. Nothing that takes over too strong but underlines the taste of the fresh ingredients. That’s why I chose the CarefullyCrafted egg free and gluten free sandwich spread.
This burger is the perfect “what-do-I-cook-for-someone-who’s-not-vegan-to-show-him-how-delicious-it can-be”-dish. It’s tender on the inside, crisp on the outside. It’s naturally sweet and savory at the same time. Subtly spiced and smokey. It’s easily customizable and absolutely satisfying.
Ingredients for the burger:
Bun/bagel/bread of your choice
(I chose whole grain English muffins)
For the veggie patty:
2 cups cooked quinoa
2 cups mashed sweet potato (~1-2 large sweet potatoes)
1 cup canned black beans, rinsed and drained (if unsalted, add more salt to the burgers)
1/2 cup of flour or walnut meal (just if your mixture is too wet)
1/2 onion, finely diced
2 1/2 tsp ground cumin
1 tsp smoked or sweet paprika
1/4 tsp each salt and pepper (to taste)
1/4 tsp chipotle powder (optional)
1 tbsp maple syrup (optional)
6 Rainbow carrots cut into sticks
1. Preheat oven to 400 F (200C) and cut sweet potatoes in slices. Rub with olive oil and place baking tray. Bake sweet potatoes until soft and tender to the touch – about 30 minutes – set aside. Reduce oven heat to 375 F (180C).
2. While potatoes are baking, cook quinoa (cook 1 cup quinoa in 2 cups of water ).
3. Add black beans to a mixing bowl and mash them with a fork. Then add sweet potato and lightly mash, then 2 cups of quinoa, onion, nut meal and spices. Mix to combine. Taste and adjust seasonings as needed. Add more quinoa or nut meal if the mixture feels too wet. It should be sticky but moldable.
4. Lightly grease a baking sheet with coconut oil and portion the mixture with your hands or a spoon and form patties of desired size. (Similar to bun size 😉 )
5. The thinner you press them, the faster they’ll cook, I wouldn’t go thinner than 1/2 inch thickness.
6. Bake burgers for a total of 30-45 minutes, carefully flip them after about 20 minutes. The longer you bake them the firmer and drier they will get – so how ever you prefer 😉
7. Serve on slider buns or English muffins. Top with salad, sliced avocado, red onion, greens, and the delicious BestFoods sandwich spread. Cut the rainbow carrots into sticks for a healthy “fries”-alternative.
8. Store leftovers covered in the fridge for up to a few days. Freeze for longer term storage.
I hope you enjoyed it 😋
This article was created in partnership with Best Foods and FeedFeed all opinions expressed are my own.