These are a great way to use up some of those leftover Thanksgiving sweet potatoes! They’re also a great way to make regular burgers a little bit healthier. I really love this recipe. I especially like topping mine with lettuce and avocados. Plus, everyone is always so surprised to discover that I took the leftover Sweet Potato Casserole we had the day before and created an amazing, savory burger.
Day after Thanksgiving Sweet Potato Black Bean Burgers
1 hr 15 min
1 hr 30 min
Recipe Type: Dinner
Serving Size: 1 patty
Makes 12 servings
Prep time: 15 minutes
Cook time: 1 hour, 15 minutes
Makes: 12 servings
Serving size: 1 patty
- 1 cup leftover Sweet Potato Casserole (with topping removed)
- 1½ cups quinoa
- ¼ cup whole wheat flour
- 1 can (15-ounce) black beans, drained and rinsed
- ½ red onion
- 1 cup cilantro
- 1 tablespoon cumin
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt
- In a food processor, mix together all the ingredients except the black beans and quinoa.
- Transfer the mixture to a bowl, then fold in the black beans and quinoa.
- Chill for 1 hour.
- Cover a pan with parchment paper.
- Form mixture into 12 patties, place on the parchment paper, then return to the fridge to chill for an additional hour.
- Preheat oven to 375°F.
- Bake for 35 minutes, flipping the patties over at about the halfway point.
- Use on burgers, atop a salad, or however you’d like!
|NUTRITIONAL INFO||PER SERVING|
|Calories||100 (15 from fat)|
|Carbohydrate||17g (4g dietary fiber, 2g sugar)|
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