Black Bean Quinoa Burgers with Skillet Sweet Potato Fries

Crispy bean burgers that are slightly spicy, resting on toasted English muffins that have been spread with mayo. Sweet potatoes gracing your plate on the side in the form of the easiest sweet potato fries you will ever make. A simple green salad provides a crisp contrast for the meal.

The bean burgers are filling for dinner because you use a full cup of beans and make two smaller patties with the mixture. Two tablespoons of cooked quinoa that is stirred into the mixture also amps up the amount of protein in the meal.

You can have this in a roll or hamburger bun of course, I just find it easier to keep English muffins around, which I can have for my breakfast and so I use up the package.

These are topped with slices of white onion, but I have also topped them with slices of tomato, avocado, or just more mayo or ketchup. The rather mild flavor of the beans lends itself to most any topping you might be in the mood for.

The only real chopping you need to do is for the sweet potato. Make sure to purchase small and narrow sweet potatoes, even if that means getting two for your meal. It is just easier to peel and slice a smaller potato. The larger ones can be a chore and are better suited for roasting.

If you buy a side salad on the way home, there is no work involved there. I keep a container of mixed greens around, and then make a simple salad with sliced cucumber and my favorite bottled dressing, which is buttermilk ranch. This is really a place for you to serve up whatever salad you are in the mood for, as long as you are getting some greens onto your plate.

Black Bean Quinoa Burger with Skillet Sweet Potato Fries
  • Prep time: 20 minutes
  • Cook time: 20 minutes
  • Servings: 1
Ingredients

1 English muffin, split and toasted

1 cup canned black beans, rinsed and drained

1 small bay leaf

1/4 tsp onion powder

1/8 tsp salt

2 Tbsp white quinoa

1/4 tsp dried oregano

1/4 tsp ground cumin

1/4 tsp salt

1/8 tsp red pepper flakes

1/8 tsp garlic powder

1/8 tsp smoked paprika

1 tsp all purpose flour

Vegetable or safflower oil

1-2 small sweet potatoes

1-2 Tbsp mayonnaise

Sliced onion rings, tomato or avocado, for garnish

Side garden salad, for serving with your favorite bottled salad dressing

Directions

Set aside toasted English muffins on a plate.

In a small saucepan add black beans, bay leaf, onion powder, salt and quinoa. Cover with water, bring to a boil, then reduce heat and simmer for 5 – 7 minutes, until quinoa is cooked. Drain, remove bay leaf, and add to a bowl to cool.

Peel sweet potatoes and slice crosswise into quarter inch slices. Cut each slice into a half moon. Set aside.

To the black bean mixture in the bowl, add oregano, cumin, salt, red pepper flakes, garlic powder and smoked paprika. Mix together while mashing up about half the black bean mixture into a paste with your fork. Stir in the flour.

Heat about 2 Tbsp oil in a large non-stick skillet over medium heat. Form the black bean mixture into two patties, each about an inch thick, and place in the skillet. Cook about 5 minutes per side, until golden brown and heated through.

While black bean and quinoa burgers cook, heat another Tbsp oil in another non-stick skillet. Add sliced sweet potatoes and fry about 3-5 minutes per side depending on the thickness of your slices, until lightly browned and fork tender. Remove to a paper towel-lined plate and sprinkle lightly with salt.

Spread mayonnaise on each half of the English muffin. Place one black bean and quinoa burger on each half. Top with sliced onion or your choice of topping. Serve the skillet sweet potato fries and a garden salad alongside.


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