Warning! This recipe requires a bit of prep beforehand, so be sure to plan that into your cook time. Note that the quinoa, beans, and sweet potato are already cooked in the ingredients list. However, I included a few instructions on how to cook these ingredients, below, to get you going.
I’ll add photos later, but wanted to get this SUPER YUMMY recipe out to all you lovely readers! Lord knows a good vegan burger isn’t really that hard to come by, but this recipe is one of my favorites!
Yields: 4 burger patties (3.5 inches wide, 1 inch thick, wet)
1 15 oz. can pinto beans
3/4-1 c. quinoa, cooked
1/2 c. lentil beans, cooked
1/3 c. baked sweet potato
1/2 c. rolled oats
1/2 chopped yellow onion
1 flax egg (1 tablespoon ground flaxseed meal, 3 tablespoons water)
2 tablespoons nutritional yeast
2 tablespoons salsa
Italian blend (this was a store-bought blend of oregano, thyme)
Salt and pepper
Sliced red onion
1. Heat oven to 425. Poke a few holes at the top of your unpeeled sweet potato and place on a cookie sheet lined with aluminum foil. Bake for 45 minutes.
2. Cook quinoa and lentil beans separately on your stove top while you wait for the sweet potato to bake. Rinse both your beans and quinoa in a finely woven strainer before adding to the water. Each should take about 20-30 minutes.
3. While you wait, mix together your water and ground flax seed meal for your vegan “egg” and set aside for a few minutes.
4. Mashy-mish-mash! Channel your inner child and smoosh all ingredients together in a bowl like you’re playing with Play-Doh.
5. Reduce the heat on your oven to 375 degrees and cook for about 25 minutes, depending on how “crisp” you like it. In my experience, the moisture inside stays pretty intact, even if the outside gets a little crispier. I kinda love a good “sear” on my vegan burgers (haha), so I’ll even push this cook time to 40 minutes if I’m feeling it! It’s kind of one of the joys of vegan cooking…you really have more flexibility to make it your own!
6. Assemble and enjoy!