BBQ Quinoa and Black Bean Burgers
with baked sweet potato fries
Use your favorite BBQ sauce to flavor up these hearty and filling vegetarian patties. Definitely break out a food processor to make the mixture really stick together! Enjoy with a side of sweet potato fries, and you'll have a delicious weeknight dinner where no one will miss the meat.
- Sweet potatoes - 1 lb, sliced into fries
- Olive oil - 2 Tbsp
- Ketchup - for serving
- Leftover quinoa - 2 cups, cooked ((leftover from Monday))
- Black beans (14 oz / 397 g can) - 1 can, rinsed & drained
- BBQ sauce - 2 Tbsp ((pick your fave))
- Salt - 1/2 tsp
- Black pepper - 1/8 tsp
- Hot sauce - 2 tsp
- Mayo, Sour cream, or Greek yogurt - 1/2 cup
- Cooking oil - 2 Tbsp
- Burger buns - 4 ((get creative and use English muffins or sandwich rolls!))
- Avocado - 1, sliced
- Tomatoes - 1, sliced ((choose what you like best for burger toppings))
- Make patties - In a food processor puree quinoa, black beans, BBQ sauce, salt, and pepper. Season to taste before forming into 3/4" (2 cm) thick patties. Refrigerate if not making right away. (Can be done up to 3 days ahead)
- Make hot sauce aioli - Mix hot sauce with mayo, sour cream, or yogurt. Taste and add more hot sauce as desired. (Can be done up to 5 days ahead)
- Sweet potatoes - Slice into fries. (Can be done up to 3 days ahead)
- Preheat oven to 500F (260C) degrees.
- Place sweet potatoes in a sheet pan and then cover tightly with foil. Bake for 10 minutes on top rack.
- Place patties on a sheet pan and then brush with cooking oil and salt and pepper.
- After sweet potatoes have steamed for 10 minutes, take them out and toss with olive oil and a generous sprinkle of salt. Roast for another 10 to 15 minutes uncovered, giving them a shake midway through. At the same time put the patties in on the bottom rack. Bake the patties for 10 to 12 minutes.
- Toast buns in the last few minutes of cooking. Slice avocados and tomatoes.
- Let everyone assemble their own burgers with as much hot sauce aioli as they want! Finish sweet potato fries with more salt if you want. Serve hot dipped in ketchup.
the patties were tough to form. Very runny at first, so i added more black beans, breadcrumbs, and an egg. Also added diced jalapeno and cumin.0 Helpful
The burgers were pretty much just a carrier for the avocado and aioli, but they were good. I didn't notice the BBQ flavor at all.0 Helpful
Taste was good but it was a bit mushy on the inside0 Helpful
The BBQ sauce and spicy aioli gave it a good flavor, and the burgers held together pretty well, but overall we just weren't that excited by this. Also, my sweet potato fries somehow turned out half mushy, half burnt -- maybe my oven temps were off?0 Helpful
This tasted great but wasn't burger-like. The bean burgers were mushy in the middle, even after baking additional 5 minutes. Next time I will make these as burrito filling instead. Made the aioli using light sour cream - great addition.0 Helpful
The burgers were a little mushy, but I may have needed more quinoa and I think I pureed them too much in the food processor. Tastewise they were great with simple ingredients.0 Helpful