These are easy, tasty, protein-packed veggie burgers. Pre-cook your quinoa to save time and you’ll whip these up in less than a half-hour. Freeze your leftovers for a quick lunch or dinner option. Delicious topped with hummus or curry mayo.
3/4 c slow-cook rolled oats, divided
1 can 14 oz/398 mL) or 1.5 cups cooked black beans, rinsed and drained
2 tbsp low-sodium soy or tamari sauce
1 tbsp tahini
2 cloves garlic, crushed
2 tsp ground cumin
3/4 tsp chili powder
1/4 tsp cinnamon
1/4 tsp sea salt
1.5 c cooked quinoa
1 c mashed cooked sweet potato
2 green onions, chopped (white and green parts)
1/2 c packed fresh cilantro, chopped
1-2 tsp olive or coconut oil
Grind 1/2 c of the oats to a coarse flour in a food processor, transfer to a bowl and set aside.
Combine beans, egg, soy sauce, tahini, garlic, cumin, chili, cinnamon, and salt in a food processor or blender and pulse until just combined into a chunky mixture. (You should still be able to see some of the beans). Transfer to a large bowl and add quinoa, sweet potato, green onions, and cilantro and mix until combined. Stir in the ground oats and the remaining 1/4 c whole rolled oats and let the mixture sit for 5 minutes.
Heat 1 tsp of olive or coconut oil over medium-low to medium heat in a large pan (I use two pans at a time to cook them all in one batch). Using a greased ice cream scoop or large serving spoon, add four veggie burgers to the pan and gently flatten. Cover and cook for 7-8 minutes per side, until browned and set (You want them to feel solid enough to flip). Check often to ensure bottoms are not burning.
Makes 8 large burgers. Can be frozen.