Ingredients

1 teaspoon olive oil
1 small onion, diced small
3 cloves of garlic, minced
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
freshly ground black pepper
1 medium to large sweet potato
1 -15 oz can chickpeas, rinsed and drained
1/2 cup fresh cilantro leaves
1/4 cup fresh parsley
2 1/2 cups cooked quinoa
1/2 cup bread crumbs, if desired
1 egg, slightly beaten, if desired
olive oil, canola oil, or cooking spray for frying
Lettuce, Tomato, Avocado -- for serving
Alexia Sweet Potato Rolls
2 teaspoons Tabasco sauce or your favorite hot sauce
1/2 teaspoon dijon mustard
1 cup plain nonfat greek yogurt
1 teaspoon honey or agave nectar
1/4 teaspoon salt

Instructions

1.Heat olive oil over medium heat in a skillet. Add onions and garlic and saute until soft and onions are soft. Add garlic and continue to cook until garlic is fragrant but not browned. Remove from heat.
2.Poke sweet potato several times with a fork and place in microwave for about 3-4 minutes or until it is soft and cooked thoroughly. Do not overcook or the sweet potato will harden.
3.Place onion mixture, beans, cooked sweet potato, cilantro, parsley, salt, cumin, and chili powder and pulse until slightly chunky but smooth.
4.Add mixture to bowl and combine with cooked quinoa. Season with salt and pepper again to taste and adjust seasonings as desired.
5.Divide into 8 patties (about 1/2 cup each) and place on parchment paper on a baking sheet or large plate; refrigerate for 30 minutes to help bind together.
6.Heat skillet again over medium-high heat. Spray pan with canola or olive oil cooking spray. If desired, dip patties in beaten egg then in bread crumbs, and place in skillet about 3-4 minutes on each side, or until golden brown and cooked through. If keeping vegan, omit the egg and simply brush with a bit of oil and dip in breadcrumbs then fry accordingly. Serve with buns of your choice and desired toppings.
7.To make yogurt sauce: In medium bowl combine yogurt, honey, dijon mustard, and hot sauce until smooth. Keep yogurt sauce in fridge until ready to serve. Spoon on top of burgers for a spicy, yet cooling effect.

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