Sweet Potato, Black Bean, Quinoa Burger

Dowd Simpson

23 Oct, 2015

I’ve got a yummy, healthy fall recipe! Sweet potato, black bean, quinoa burgers. I know that sounds totally granola, tree-hugger-ish, but trust me, it’s delicious and I promise you won’t miss the meat. It is hearty and filling. And who doesn’t love the mess of licking ketchup and mustard off the corners of your mouth after a monster, open-wide, stuff it all in there, biggest bite you can manage type of meal?!

So I love spice and this recipe can have some kick. But if you prefer a less volcanic sensation in your mouth, just opt out of the spices with asterisks.

Eat your heart out!


2 medium size sweet potatoes

1 cup cooked quinoa

1 1/2 15oz cans of black beans, drained, not rinsed

1 chopped white onion

1/2 cup chopped parsley

1/2 cup chopped cilantro (I feel like people have a love or hate relationship with this herb, so if you don’t like it, just leave it out)

1/4 cup coriander

1 tbsp ginger, peeled and chopped

2 cloves of garlic chopped

1 tsp cumin

1 tsp paprika

*1 tsp cayenne pepper

*2 tsp chili powder

*1 tbsp crushed red pepper flakes

1 cup of oats, the finer the better

1-2 cups of oats for cooking the burgers

Extra virgin olive oil

Note: I love the coarseness that fresh parsley, onion, garlic, coriander and ginger give this burger, but if you don’t have time and would rather use these ingredients in their dried form, it will still taste just as yummy. Just be sure to look up the equivalent because 1/4 cup of fresh parsley isn’t the same as 1/4 cup of dried parsley.


Boil the sweet potatoes in a large pot of water for about 30 minutes, or until very soft. After they have cooked, drain them and wait for them to cool. Peel off the skin and in a large bowl mush and mash the sweet potatoes together with the black beans and cooled quinoa.

Add and mix in the chopped onion, parsley, cilantro, coriander, ginger and garlic.

Add and mix in the remaining spices: cumin, paprika, cayenne pepper*, chili powder* and crushed red pepper flakes*.

Add in 1 cup of oats and mix well.

Cover and refrigerate for at least 4 hours.

Once you are ready for your meal, remove the burger mixture from the refrigerator. Heat a skillet over medium high heat. Add in 1-2 tbsp of olive oil. Form patties from the mixture about the size of the palm of your hand and about 1/2 - 1 inch thick. On a separate plate, pour your 1-2 cups of oats. Cover the burger patty on both sides with the  oats. After the burger has been clothes in oats, place it on the hot skillet and cook on both sides for about 3-4 minutes each. When you flip the burger, the oat coating should turn a darker brown, almost black color, but not too black otherwise it will likely be burnt, but some people like burnt so maybe that’s the doneness you are aiming for. Whenever you think it’s done to your likeness, remove from the skillet and place on a burger bun. Webb likes me to toast his buns before for a little bit of crunch with his bites.

Now this is the fun part! Toppin’s and fixin’s! I love my burger with ketchup, mustard, lettuce and tomato. But I have tried it with peaches and goat cheese recently (minus the lettuce and tomato) and it is delightful. An unexpected flavor sensation that I would definitely recommend if peaches are in season. Webb loves his with avocado and blue cheese. The options are limitless so be creative and savor the sweetness of this satisfying twist on the all-American classic!