Black Bean, Sweet Potato, Quinoa {Burger} & Peach Caprese {Salad}

Because I like to spend money on good meat I try to eat veggie a few nights a week.  I also have cooked for quite a few veggie friends and family and it is always hard to find hit recipes on a regular basis. I end up repeating my go-to meals too often.  I have tried making several different kinds of veggie burgers and this one definitely takes the cake.

This burger is full of flavor, stays together, and is super healthy! My cousin Jill originally shared the recipe with me from Beyond Rice and Tofu and Bethany and I altered it to accommodate what was in the fridge and our own personal tastes.  This recipe makes a huge amount of mix and burgers which is great if you are having quests or you need to have lunch or dinner on the fly during the week.  We paired the bold flavor of the burgers with the sweet and refreshing taste of grilled peaches, basil, mozzarella, and balsamic dressing.  The bright colors and taste of both the burger and salad will light up any backyard picnic or party.  Your friends and pocket book will rave about this meal for weeks to come!

If you haven't considered going veggie you will after this meal! I want to keep raving about it but Bethany took the pictures to prove it!

Black Bean, Sweet Potato, Quinoa Burger

1/2 of a 15 oz can of black beans, drained, rinsed, and mashed
4 cloves of garlic, minced
2 large sweet potatoes or 2 cups, cooked and mashed, no skins
1 1/2 cups quinoa, cooked and cooled
1/2 cup mushrooms, finely chopped
1/2 cup yellow onion, chopped
3/4 cup bread crumbs
2 Tbls ketchup
2 tsp Sriracha sauce or hot sauce
1/2 tsp salt
1-2 Tbls olive oil
1/2 cup cilantro, chopped and divided
1/4 cup mayonnaise

Combine all ingredients except for the oil, mayonnaise, and a reserved 1/4 cup of cilantro in a large bowl.  Form patties about the size of your palm and a 1/2 inch thick.  Pan fry the patties in olive oil over medium heat until they warm throughout and each side of the burger is lightly browned.  If you have a grill pan you can cook to burgers over a medium flame on the grill, but do not grill directly as they are too delicate to withhold the grates and heat of a grill.  Top burgers with mayo and fresh cilantro.  Serve immediately.

Yields 8-10 burgers.

Notes

This veggie burger stays together because of the sweet potato and not egg which makes the mix good for about a week in the refrigerator and a great vegan option.

Try the burgers with barbecue or hot sauce for added flavor.

Top a lettuce salad with a few spoonfuls of the veggie mixture and a simple vinaigrette for a quick lunch.

Peach Caprese Salad

4 ripe peaches, sliced
1- 8oz package fresh mozzarella, sliced
1/4-1/2 cup fresh basil leaves
Balsamic vinegar or dressing to taste

Over a medium flame, grill peach slices until they are darkened and caramelized, about 3 minutes each side.

Using a toothpick, stack grilled peach slices, basil, and mozzarella.  Drizzle with desired amount of balsamic and serve immediately.

Yields 4 servings.

Grocery List 

black beans

garlic

sweet potatoes

quinoa

mushrooms

yellow onion

bread crumbs

ketchup

Sriracha sauce or hot sauce 

cilantro

mayonnaise 

peaches

mozzarella

basil

balsamic dressing

Estimated grocery bill... $36.25

Keep in mind...

You will have leftover black beans, quinoa, mushrooms, onion, bread crumbs, ketchup, Sriracha, cilantro, and mayo.  You will most likely have garlic, bread crumbs, ketchup, hot sauces, and balsamic. Growing your own basil in the summer is a great idea as well.  The most important thing to keep in mind is that the burger mixture will last you all week or feed a huge crowd.  

Average cost per plate... $4.40

Try this meal with a... glass of sauvignon blanc. 

Beth and I shared a bottle of Bogle sauv blanc the afternoon we made this meal and it was perfect! The peppery and sharp taste of the wine was refreshing in the summer heat and it went great with all the flavors of the salad and burger. The wine also went great with the laziness that soon ensued after a day of cooking burger after burger. 

Thanks again to Jill for getting me started on the best veggie burger ever!

Burgers forever!

Whit