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eggless spicy sweet potato black bean burgers

August 14, 2013

1/2 cup quinoa, cooked in 1c water
1 can black beans, rinsed and drained
1 large sweet potato, cooked
1 small onion or half a large onion
2 cloves garlic
1/2 cup chopped cilantro
1/2 jalapeno, seeded
1 teaspoon cumin
2 teaspoons spicy cajun seasoning
1/4 oat flour (oat bran will work)
salt and pepper, to taste

In bowl of food processor, add onion, jalapeno, and garlic. Pulse til minced. Add beans, cooked sweet potato, cumin, cajun seasoning, and pulse until almost smooth, scraping down the sides of the processor when necessary. Add cilantro. Transfer mixture to bowl and combine with cooked quinoa. Add salt and pepper to taste – and possibly more cajun seasoning if you’d like. Mix in oat bran/oat flour, but only enough so that you are able to shape patties. (You shouldn’t need more than 1/3 cup).
Divide into 6 patties (about 1/2 cup each) and place on baking sheet; refrigerate for at least 30 minutes to help patties bind together.

Pan-fry in your favorite oil or fat (peanut or sesame goes great with these flavors!)

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modified from ambitious kitchen

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i can never seem to keep veggie burgers from falling apart in a hot skillet. this sounds like the perfect food to be topped with goddess dressing or a syrian yogurt or tahini sauce. the recipe calls for an avocado crema, made simply with lime juice, avocado, cilantro (coriander) leaves, and thick yogurt. sounds great, too!

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update 8/19

mixed it all up and it tasted good, and unbelievably, after refrigerating the patties overnight, they really stayed together! when done, though, the center oozed a bit – not too badly, but not burger-like. is the extra time spent turning them into burgers worth it if it becomes bean dip halfway through? the texture was also made a bit strange and gummy by the oat flour. a complete protein, though, and it looks nice on the bun! recommended, healthy, and interesting, but not perfect.

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