Black Bean and Quinoa Burger with Purple Sweet Potato Fries: vegan, gf, sugar-free, oil-free

By Alexandra Courts

Summer is here! It’s time to fire up the grill and invite your friends over for a backyard feast. Store-bought veggie patties (as most fake meat products do) often contain gluten. By using whole foods and spending a bit of extra time in the kitchen, you can make a tasty plant-based version of the BBQ’d classic.

BLACK BEAN AND QUINOA PATTY:

Patty Ingredients…

• 1 standard can of black beans, rinsed and drained
• 1/4 cup quinoa, rinsed until water runs clear
• 1/4 cup red pepper, finely chopped
• 1/2 cup gluten-free flour
• 1/2 cup gluten-free vegetable broth (can substitute for water)
• 1/2 cup mushrooms, finely chopped
• 1 clove of garlic, finely chopped
• 1 tsp cumin powder
• 1/2 tsp salt

Additional Ingredients…

• 1 package gluten-free hamburger buns
• 1 large avocado, sliced
• Handful of fresh spinach or lettuce
• Ketchup, mustard, onions, pickles, whatever you want!

Directions…

1. Bring pot of water to a boil. Cook quinoa covered on low heat for 12-15 minutes.
2. Drain and rinse black beans, then mash beans with fork thoroughly.
3. Combine cooked quinoa and black beans in large bowl.
4. Add mushrooms, red pepper, flour, garlic, cumin and salt to mixture. Mix ingredients together until incorporated.
5. With hands, form mixture into round patties.
6. Using a lightly greased pan, cook each patty individually for 5 minutes on each side until lightly browned. If preferred, cook on barbecue instead for a smoky taste.
7. Lightly toast hamburger buns, then serve with desired toppings.

Makes 4 servings.

PURPLE SWEET POTATO FRIES:

Fries Ingredients…

• 4 purple yams, washed
• 2 tsp cumin
• 1/2 tsp salt

Directions…

1. Preheat oven to 420F.
2. Cut unpeeled potatoes into thin rectangular pieces. Spread out evenly on baking pan lined with parchment paper. Sprinkle cumin and salt overtop.
3. Bake for 25 minutes until lightly browned. Flip fries halfway through baking time.

Makes 4 servings.