Author: Sandra Valvassori, adapted from Whitewater Cooks
sandravalvassori.com
Servings: 10-12 patties
Ingredients
Pimentón aioli:
1cupvegenaiseor mayo
1Tablespoonhot or sweet smoked paprikapimentón
1small garlic clovegrated or minced
juice of half a lemon
Veggie Burger
1-19ozcan black beansdrained and rinsed
1medium sweet potatopeeled
1Tablespoonextra-virgin olive oil
1red or yellow onionfinely diced
2large garlic clovesminced
1Tablespooncumin
1Tablespoonchili powder
1teaspoondried oregano
2teaspoonsweet smoked paprikapimentón
1/4cupparsley leaves and tender stemsfinely chopped ( or cilantro)
1cupsunflower seedstoasted *(see notes)
2tbsptoasted or regular sesame oil
1/2cuplow-sodium soy sauceI use Tamari
1 1/2cupscooked quinoa
2cupspanko bread crumbs
1cuprolled oatsoptional
1/2teaspoonsea salt
Freshly ground black pepper to taste
1-2beaten eggsonly if needed **(see notes)
2Tbspvegetable oil
Options for serving
Burger bunsor lettuce leaves
Pimentón aioli
1avocadopeeled and mashed
Lettuce
Instructions
Make the pimentón aioli
In a medium bowl, mix all the ingredients well. Cover and refrigerate until ready to use.
Make the Veggie Burger
Pulse 2/3 of the black beans in a food processor until almost pureed. Add the pureed beans to a large mixing bowl along with the remaining beans. You can also use a potato masher; mash the beans until 2/3 of the mixture is a bean "paste" while leaving about 1/3 of the beans mostly intact.
Cut the sweet potato into wedges. Using the shredder attachment of the food processor run the sweet potato down the chute. If you don't have a food processor; leave the sweet potato whole and shred the sweet potato using the large holes of a cheese grater.
Place a medium skillet over medium-high heat and add the tablespoon of oil. Once oil is shimmering stir in the onion, sweet potato and a pinch of salt. Sauté for 3 to 5 minutes, until the onion softens. Add the garlic and sauté for 1 more minute. Transfer the onion mixture into the bowl with the mashed beans.
Stir in the cumin, chili powder, oregano, smoked paprika, parsley or cilantro, sunflower seeds, sesame oil, and soy sauce, and mix until thoroughly combined.
Add in the cooked quinoa, rolled oats, panko, salt and pepper and stir to combine.
If the mixture feels too dry, add 1-2 beaten eggs or egg substitute (see notes).
Shape the dough into 10-12 patties (roughly 1/3 cup of dough per patty) ensuring to pack the dough together tightly as this will help it stick together.
Heat the 2 tablespoons oil in a large non-stick or cast-iron skillet over medium-high heat. Add the patties (in batches if necessary) and cook until browned on the bottom, about 4-5 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned, 4-5 minutes.Try not to flip the burgers too soon or move them around while cooking so they develop a nice crust.
To assemble the burgers, slice each bun in half and spread both sides with the aioli. Spread the mashed avocado on the bottom bun. Put the burger on top of the mashed avocado, then add a bit more aioli and lettuce, if desired. Alternatively, use lettuce wraps with your desired toppings. Leftover burgers will keep in an airtight container in the fridge for 2 to 3 days, or you can freeze cooled patties for up to 1 month.
Notes
*Toast the sunflower seeds: Add the sunflower seeds to a hot frying pan and toast over a medium heat for 5-6 minutes, stirring often, until fragrant and golden. Tip into a bowl to cool. **Egg replacement (for 1 egg): 1 Tbsp flaxseed meal (ground raw flaxseed) 2 1/2 Tbsp water Whisk the ground flax and water in a small bowl and set aside for about 5 minutes so it can thicken.