New and improved version 2.0 of my fave SP/Q/BB burger recipe.
This batch stayed together much better than my first go-round and was simple & GF. I made these last night for the girlz and they got rave reviews. Amanda said they were some of the best veggie burgers she’d ever had! We gobbled them up with cilantro salsa, chunky black bean salsa, and (of course) lotza ketchup.
2 cups cooked quinoa (3/4 cup dry + 2 cups water for 20 mins)
2 15 oz. cans black beans, rinsed
2 medium sweet potatoes, cooked
2 tablespoons tomato paste
1 tablespoon wheat-free tamari or Bragg’s Liquid Aminos
2 tablespoons ground flaxseed (meal) or egg replacer
1 1/2 teaspoons dried thyme
1 teaspoon ground cumin
1 teaspoon coriander
2 teaspoons curry powder
1/2 teaspoon paprika
4 tablespoons potato starch (or other gluten-free flour)
salt & pepper to taste
1. Heat a small frying pan on medium-low. Add the cumin, coriander, curry powder, and paprika, stirring 3-4 minutes.
2. Blend all the ingredients in a food processor, blender, or by hand. [I use an immersion blender and these puppies turn out super smooth.] The dough should be gluey but if it isn’t, add an extra tablespoon of potato starch or flour.
3. Form 10-12 patties from the dough, roughly 3” in diameter.
4. Heat a small amount of oil in a skillet (1-2 Tablespoons) and fry the burgers, 5-6 minutes each side, until browned and firm.
Serve on a bun or, for a lighter meal, top with your favorite condiment (we used delicious black bean salsa) and pair with steamed veggies.
These are also fantastic to pop in the freezer and thaw for a quick but delicious meal. To freeze uncooked, place the patties between sheets of wax paper on a baking sheet and freeze. Store in a freezer bag and cook as needed!
The time needed to cook this recipe is under 30 minutes.