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Sweet Potato Black Bean Quinoa Burgers

Author - Alyssa Rimmer

These Sweet Potato Black Bean Quinoa Burgers are the best veggie burgers you'll ever taste!

Today we’re having burgers, but not just any burgers, smoky sweet potato and black bean quinoa burgers.

Sweet potatoes and black beans are a classic combination – remember my recent quinoa bowl recipe? – and they’re the perfect match for these burgers.

And with the fresh red onions and Mexican spices thrown into the mix? It screams summer.

The trick to making these healthy Sweet Potato Black Bean Burgers? Grating the potatoes instead of mashing!

When making these quinoa burgers, I wanted to keep them as true to their roots as possible, meaning I didn’t want to have to add a bunch of fillers to help them stick together. So rather than boiling and mashing the potatoes, I grated them and added them uncooked into the mixture (thanks Angela for the tip!). Grating the potatoes helps reduce the amount of dry ingredients you need, so we only ended up using ½ cup of oats and ½ cup of quinoa.

These burgers also don’t use eggs to bind them together. They’re 100% vegan and you’d never be able to tell the difference!

Oh and one final thing I adore about this recipe? Everything is made with the food processor. That means minimal prep and minimal clean up. Doesn’t get much better than that!

The ULTIMATE veggie burger >> Sweet Potato + Black Bean Quinoa Burgers [gluten-free + vegan]

Today I’m sharing this recipe for Sweet Potato Black Bean Quinoa burgers on the KitchenAid blog. Please hop on over there and check it out!

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7 comments
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  1. I love these! So good but lazy…. The idea of being able to grate one or two cup bags for freezer is so handy. I should love to know your list of freezer gratings as I know some freeze badly. It is trial and error with me.

    • I believe that they would, yes. I think you could freeze either before or after cooking. I’ve done both with other quinoa burgers before, so it’s really up to you 🙂 Hope you love them!

  2. These look so good and I have made a vegan gluten and lactose free burger before but these are amazing! My kids love them, and they like meat!

  3. Now these sound good.
    But, you know I always have to substitute sweet potatoes for my mix of squash or pumpkin and potato? I cannot take the flavour of sweet potato and just change as it is not worth being ill, it is just as moist and has those sticking powers (pinch of psyllium if not) so have you tried that?
    An, you sound to be having a whale of a time nowadays. One thing I do miss though… Where are the pictures of your dog?

    • I haven’t tried that trick before, but I bet it would work. For this one, I think you’d certainly need some psyllium to help as a binder as those have much more liquid than sweet potato. Let me now if it works for you!

      And I know…I should share more pictures of her 🙂 Maybe I’ll do a little blog post about her soon 🙂

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