These sweet and spicy veggie burgers are both vegan and gluten free! They are INCREDIBLE!!!
Enjoy! xo Jen
1 ½ pounds sweet potatoes
⅓ cup uncooked millet or quinoa (or 1 cup cooked)
1 cup old fashioned oats (use gluten free if needed)
1 can black beans, rinsed and drained
½ small red onion, diced
½ cup lightly packed fresh cilantro leaves, chopped
2 teaspoons cumin powder
1 teaspoon chili powder
1 teaspoon chipotle powder or smoked hot paprika
½ teaspoon salt
High quality good fat oil of your choice
8 whole wheat hamburger buns (or bunless if you are watching carbs!)
Mixings of choice, I love avocado on mine!
Roast the sweet potatoes
Cook the millet or quinoa
Grind the oats: Use a food processor or blender to grind the oats until the flakes are broken up, but not as fine as flour
Mix the burgers: In a large mixing bowl or the bowl of your electric mixer, combine the cooled sweet potatoes and millet, black beans, onion, cilantro, cumin, chili powder, chipotle or paprika, and salt. Use a potato masher, big mixing spoon or the paddle attachment of your mixer to mix really well
Mix in the oats: Sprinkle the ground oats over the mixture and mix well with a big spoon until the mixture holds together when you shape a portion into a patty. If possible, cover and refrigerate the mixture for best results
Use a measuring cup to measure out ½ cup of the mixture. Gently shape it into a patty about 3 inch pattys.
Pan fry the burgers: Heat 1 tablespoon oil in a large cast iron or non-stick skillet over medium heat. When it’s hot, place several burgers in the pan, leaving enough room to flip them. Cook each patty until browned and heated through, about 3 to 4 minutes per side. Add 1 tablespoon oil to the skillet for each pan of burgers you fry.