Burgers are such a treat, aren’t they? There is just something so satisfying about sinking your teeth into a nice hearty patty – veggie patty that is… because there is nothing better than your mind thinking that you are being naughty but your body jumping with joy because you have just given it a dose of power packed veggies.
This burger is made up of hearty beans, dense portobellos, and crispy quinoa and oats. The earthy flavor combo of the onion, chili’s and cumin combined with the sweet potato bun is divine I tell you, just divine. Oh and did I mention these are totally gluten, dairy, soy and nut free?!
I actually tried these two ways when I made them: sauteed and baked. They worked both ways but I preferred the baked version because I feel like the texture was much better. So if you are in a pinch, take the quicker route otherwise try out the baked version – good things really do take time…
These are great for an appetizer before the main meal or you can have a couple with your favorite side as a full meal – that’s what Scott and I did, after sampling a couple during the photo shoot of course :).
- 2 medium sweet potatoes - thinly sliced
- Olive oil
- ½ onion, diced
- 2 portobello mushrooms, roughly chopped
- ½ Tbsp cumin
- 1 tsp salt
- ½ tsp black pepper
- 1 can (15oz) black beans
- 1 can (7oz) diced green chili's
- ½ cup quinoa - cooked
- 1 cup gluten free rolled oats
- Toppings of choice - pickles and ketchup shown
- Preheat oven to 375 and when ready place sweet potatoes in oven sprayed or drizzled with olive oil. You'll want to cook for a total of 35-40 minutes, flipping halfway through.
- Meanwhile, add oil and onion to pan and cook until fragrant, about 5 minutes. Add mushroom and spices and sautee until mushrooms are cooked through - another 5-7 minutes.
- Combine onion/mushroom mixture, beans & green chili's in a food processor and pulse a few times until mixed. You can also use a fork to mash ingredients in a bowl but you do want to keep some of the chunks.
- Transfer to a bowl and add in oats and quinoa. Mix well.
- Form into balls and place on an oiled or lined baking sheet.
- At this point the sweet potatoes should be ready to flip. So flip the sweet potatoes and add a second baking sheet to the oven with the burgers. Bake potatoes until slightly browned and crispy (about 20 minutes), flipping halfway through. *I took out the sweet potatoes at the point that I flipped the burgers.*
- Serve by placing one sweet potato slice topped with burger, toppings of choice and one more sweet potato slice.