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

Dairy-Free, Soy-Free, Vegan

2 Servings, 780 Calories/Serving

30–45 Minutes

This protein dream team, black beans and quinoa, make up our vegan burger, while cashew butter and nutritional yeast stand in for cheese.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

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.
  • ¼ cup rainbow quinoa
  • 2 organic sweet potatoes
  • 1 cup cooked black beans
  • 3 organic scallions
  • Sun Basket vegan “cheese” blend (almond milk - cashew butter - granulated garlic - nutritional yeast - kosher salt - onion powder)
  • Sun Basket burger blend (whole wheat panko - all-purpose flour - granulated garlic - coriander - cumin)
  • 1 head organic green leaf or other lettuce
  • 2 vegan whole wheat buns
  • 2 ounces organic shredded carrots
Chef's Tip
Before shaping and searing the patties, you can test the seasoning of the patty mixture by cooking 1 tablespoon or so in a small frying pan with a bit of oil over medium-high heat on the stovetop, then season the remaining mixture if needed.
Ingredient IQ
The early 20th-century inventor George Washington Carver wasn’t content to just eat sweet potatoes; he used them to make over one hundred different products, including paint, textiles, glue, and even chocolate.

Nutrition per serving

Calories: 780, Protein: 28g (56% DV), Fiber: 24g (96% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 3g, Saturated Fat: 3g (15% DV), Cholesterol: 0mg (0% DV), Sodium: 640mg (27% DV), Carbohydrates: 127g (42% DV), Total Sugars: 15g, Added Sugars: 3g (6% DV).
Contains: Tree Nuts (almond, cashew), Wheat

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 and ½ cup [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

Prep and roast the sweet potato fries

  • Scrub or peel the sweet potatoes. Trim the ends and cut the potatoes in half lengthwise, then cut each half lengthwise into ½-inch-thick slices.
On a sheet pan, drizzle the sweet potato slices with 2 to 3 teaspoons oil; season generously with salt and pepper and toss to coat. Spread in an even layer and roast, turning once halfway through, until the potatoes are tender and lightly browned, 20 to 25 minutes.
While the potatoes roast, make the burgers.

3

Prep the patties

  • Rinse the black beans.
  • Trim the root ends from the scallions; thinly slice the scallions.
  • Measure 2 tablespoons [¼ cup] vegan “cheese” blend; set aside the rest for serving.
In a large bowl, using a fork, masher, or the bottom of a bowl, mash the black beans to a coarse paste. Add the quinoa, scallions, burger blend, and 2 tablespoons [¼ cup] vegan “cheese” sauce. Season generously with salt and pepper and stir to combine. Using wet hands, form the mixture into two [four] 1-inch-thick patties.

4

Cook the patties

In a large frying pan over medium heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the patties and cook, turning once, until a dark golden-brown crust forms, 4 to 6 minutes per side. Transfer to a plate.
While the patties cook, prepare the lettuce and buns.

5

Prep the lettuce; toast the buns

  • Trim the root end from the lettuce; tear the leaves into burger-size pieces.
Place the buns, cut sides up, directly on the oven racks and toast until lightly crisped, 2 to 5 minutes.

Serve

Place the bun bottoms, cut sides up, on individual plates and top each with lettuce, a burger, and carrots. Close with the bun tops. Serve the sweet potato fries and remaining vegan “cheese” blend on the side.
Kids Can!
  • Rinse the quinoa and black beans.
  • Measure the vegan “cheese” blend.
  • Mash the beans.
  • Tear the lettuce.
  • Help assemble the burgers.