Black bean-quinoa burgers with sweet potato fries
35 – 45 Minutes
These protein-packed vegetarian patties put ordinary beef burgers on notice.
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)
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.
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.
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.