The trick to making a veggie burger that won’t fall apart is using plenty of mashable ingredients, such as potatoes and beans. This recipe is inspired by vegan chef Chloe Coscarelli’s guacamole burger.
Makes 6 patties
2 tablespoons coconut oil
1/2 onion, finely chopped
1 large sweet potato (roasted)
1 cup quinoa (cooked)
2 cups canned, cooked black beans (drained and rinsed)
½ cup all-purpose flour (or an all-purpose, gluten-free flour)
1 teaspoon sea salt
1 teaspoon black pepper
½ teaspoon chili powder
¼ teaspoon ground cumin
In a large skillet, heat 1 tablespoon coconut oil over medium-high heat. Add the onions and a pinch of salt, and sauté until soft, about 5 minutes. Remove from heat and transfer to a food processor. Add the sweet potato, quinoa, black beans, flour, salt, pepper, chili pepper, and cumin to the food processor and pulse until the mixture is slightly chunky. (Note: If you don’t have a food processor, put all ingredients in a bowl and use a potato masher to mix together.)
Use your hands to form 6 patties and transfer to a plate. Chill uncovered in the fridge for at least 30 minutes.
When the burger mixture has firmed up, cook them on the grill, or heat a large skillet on medium high heat with 1 tablespoon of coconut oil and add the patties. Cook until both sides are golden, about 4-to-6 minute per side. Once cooked, drain on a plate with a paper towel.
To serve: Add your favorite fixings on top, such as homemade condiments, lettuce, tomato, pickles, sliced onions, pickled jalapenos, hot sauce, or a dollop of guacamole. Serve on a toasted bun or a lettuce leaf.
© 2016 Omega Institute for Holistic Studies