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Black bean-quinoa burgers with sweet potato fries

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Signature Sauce

Black bean-quinoa burgers with sweet potato fries

Vegetarian

4 Servings, 750 Calories/Serving

35 – 45 Minutes

These protein-packed vegetarian patties put ordinary beef burgers on notice.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ cup rainbow quinoa
  • Burger spice blend (granulated garlic - coriander - cumin)
  • 2 sweet potatoes
  • 1½ cups cooked black beans
  • 3 scallions
  • ¼ pound shredded carrots
  • 2 pasture-raised organic eggs
  • ½ cup whole wheat panko
  • 4 slices cheddar cheese
  • 1 head baby iceberg lettuce
  • ¾ cup roasted red peppers
  • 4 whole wheat buns
  • Sun Basket creamy Parmesan blend (paleo mayo - Parmesan - Dijon mustard)

Chef's Tip

Before searing the burgers, you can test the seasoning of the patty mixture by cooking 1 tablespoon or so in a small frying pan over medium-high heat on the stovetop, then season the remaining mixture if needed.

Ingredient IQ

The 19th century inventor George Washington Carver wasn’t content to just eat sweet potatoes; he used them to make over 100 different products, including paint, textiles, glue, and even chocolate.

Nutrition per serving

Calories: 750, Protein: 22g (44% DV), Fiber: 15g (60% DV), Total Fat: 36g (55% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 3.5g, Saturated Fat: 9g (45% DV), Cholesterol: 120mg (40% DV), Sodium: 770mg (32% DV), Carbohydrates: 79g (26% DV), Total Sugars: 11g, Added Sugars: (Hamburger buns add trace amounts of sugar): 0g (0% DV).
Contains: Milk, Eggs, Wheat, Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the quinoa

Heat the oven to 450°F.
  • Rinse the quinoa.
In a small sauce pot, combine the quinoa, burger spice blend, and 1 cup lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes. Fluff with a fork and set aside.
While the quinoa cooks, prepare the sweet potatoes.

2

Roast the sweet potatoes

  • Scrub or peel the sweet potatoes. Trim the ends and cut the potatoes in half lengthwise, then cut each half lengthwise into ½-inch-wide wedges.
On a sheet pan, drizzle the sweet potato wedges with 1 tablespoon oil; season generously with salt and pepper and toss to coat. Spread in an even layer and roast, turning once halfway through, until tender and lightly browned, 20 to 25 minutes.
While the sweet potatoes roast, make the burgers.

3

Prep the burgers

  • Rinse the black beans; measure out 1 cup for smashing.
  • Trim the root ends from the scallions; thinly slice the scallions.
In a large bowl, using a fork or the bottom of a heavy cup, smash the 1 cup black beans into a paste. Add the quinoa, scallions, carrots, eggs, panko, and remaining whole beans. Season generously with salt and pepper and stir to combine. Using wet hands, form the mixture into four 1-inch-thick patties.

4

Cook the burgers

In a large frying pan over medium heat, warm 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the patties and cook, turning once, until a dark golden-brown crust forms, 4 to 6 minutes per side; after flipping the burgers, top each with a cheddar cheese slice.
While the burgers cook, prepare the garnishes and buns.

5

Prep the garnishes; toast the buns

  • Trim the root end from the iceberg lettuce.
  • Tear the lettuce leaves into burger-size pieces.
  • Scrape off any seeds from the roasted red peppers; thinly slice the peppers.
Separate the whole wheat buns and place, cut sides up, directly on the oven racks and toast until lightly crisped, 2 to 5 minutes.

6

Serve

Place the bun bottoms, cut sides up, on a work surface and slather each with 1 to 2 tablespoons creamy Parmesan blend. Top each with a burger, lettuce, and roasted red peppers. Close with the bun tops. Serve the sweet potato fries and remaining Parmesan blend on the side.

Kids Can!

  • Rinse the quinoa.
  • Rinse and measure out the black beans.
  • Smash the black beans.
  • Tear the lettuce.
  • Assemble the burgers.

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