As the gorgeous weather approaches, we look for new delicious ways to enjoy spring and summer barbecues without meat! These veggie burgers are super filling and easy to prepare ahead of time, making them a go-to meal for weeknights. There are so many variations of vegan and vegetarian burgers sold in stores, but we have never tasted anything like these! Give them a shot, we know you won't regret it!
Ingredients:
1/2 cup cooked quinoa
2 small sweet potatoes (boiled)
1/2 cup canned beans (we chose white kidney beans and they worked perfectly!)
1 tbsp tahini sauce
1/2 tsp chili powder
1/2 tsp dried basil
1/2 tsp Trader Joe's 21 seasoning salute
1 tsp minced garlic
pinch of sea salt
pinch of black pepper
1/3 cup panko breadcrumbs (optional! but covering each patty in these breadcrumbs will create a super delicious crunchy layer!)
Optional Toppings:
hot sauce
balsamic glaze
avocado mash
raw veggies
Directions:
- Mash boiled sweet potatoes and white beans in a medium sized bowl, allowing some lumps to remain for texture.
- Add all spices to the bean/potato mash and mix until combined.
- Using a spatula, fold in the cooked quinoa.
- Form mixture into burger patties that measure to be a little smaller than the palm of your hand.
- Grill burgers on a barbecue or grill pan prepared with just a drop of olive oil.
- Serve burgers on your favorite gluten free buns, or on top of a bed of greens!
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