Veggie burger - black bean and sweet potato patty

Who doesn't love a good burger?! I never really ate burgers growing up but in the past few years, I have eaten my fair share and out of all the patties I have tried, a black bean patty is my favorite. This patty is both, delicious and nutrient rich: it has beans, sweet potato, quinoa and veggies. It's easy to put together and I usually make a big batch and freeze away the extras. I made some baked potato wedges and corn to go with the burgers. Try this recipe the next time you feel like eating a burger and let me know what you think.

Makes 6 patties, Prep. time: 30 minutes, cook time: 40 minutes

Ingredients:

• 1.5 cups cooked black beans (or one 15 oz. can)

• 1 medium sweet potato, cooked and mashed (about 1/2 cup)

• 1/2 cup cooked quinoa

• 2 tsp salt

• 1/4 cup finely chopped red onion

• 1/4 cup finely chopped carrots

• 1 tsp ground black pepper

• 1/4 tsp finely chopped jalapeno (optional)

• 2 tbsp tomato ketchup

• 2 tsp garlic powder

• 1/2 tsp paprika (optional)

• 1 tbsp vegan Worcestershire sauce

• 1/2 cup bread crumbs

Directions:

1. If you are using uncooked beans, soak for 3-4 hours and then add beans to a pot of boiling water. When half way cooked, add cubed sweet potato and raw quinoa and cook everything together. If using canned beans, drain them. Cook the sweet potato and quinoa in a pot of water until sweet potatoes are fork tender. Drain the water entirely.

2. Preheat oven to 375F.

3. In a large bowl, add the drained beans, sweet potato and quinoa. Mash with the back of a fork or with a potato masher. It is important to keep the water content as low as possible to ensure patties are firm.

4. Add the rest of the ingredients. If using canned beans, use less salt since beans may be salted (Taste the mixture and add more if needed). Add 1/4 cup of bread crumbs first. Mix everything and check the consistency. The mixture should be thick enough to mold into patties. Add more bread crumbs if the mixture seems wet.

5. Lightly grease a baking sheet and the palms of your hands. Mold patties with your hands. My patties were about 0.75 inches thick and as wide as the palms of my hands.

6. Bake at 375F for 20 minutes. Flip the patties over and bake for another 20 minutes.

Sides: I put some potato wedges and corn in the oven along with the patties so that everything was ready at once.

For the potato wedges: Wash Russet potatoes and cut into wedges (keep skin on). Add to a bowl and toss with 2 to 3 tbsp olive oil and salt. Place wedges on baking sheet (keep wedges well separated for best results). Bake at 375F for 40 minutes, turning once after 20 minutes.

For corn: Place a fresh corn on the cob inside a piece of aluminium foil. Coat corn with 1/2 tbsp of oil or butter and sprinkle with salt. Cover the corn with the foil and place on baking sheet alongside the potatoes. Bake at 375F for 30 minutes.

Serving suggestion: I toasted a whole wheat bun and spread some mashed avocado on one bun and spicy relish on the other (I added some freshly cracked black pepper over the avocado). I placed the patty on one bun, topped it with sliced tomatoes and pickled onions. Go crazy with the toppings! Lettuce, cheese, sauteed onions and mushrooms, Kimchi... the possibilities are endless.