Black bean-quinoa burgers with sweet potato fries


4 Servings, 670 Calories/Serving

35 – 45 Minutes

These protein-packed vegetarian patties put ordinary beef burgers on notice.


  • ½ cup rainbow quinoa
  • Burger spice blend (granulated garlic - cumin - coriander)
  • 2 sweet potatoes
  • ½ teaspoon sweet smoked paprika
  • 1½ cups cooked black beans
  • 3 scallions
  • 3 ounces shredded carrots
  • 2 pasture-raised organic eggs
  • ½ cup whole wheat panko bread crumbs
  • 4 slices cheddar cheese
  • 1 head baby iceberg lettuce
  • ¾ cup roasted red peppers
  • 4 whole wheat buns
  • Sun Basket creamy Parmesan blend (mayonnaise - Parmesan - Dijon mustard - salt - black pepper)

Chef's Tip

Before searing the burgers, you can test the seasoning of the patty mixture by cooking 1 tablespoon or so in a small frying pan over medium-high heat on the stove top, then season the remaining mixture if needed.



Cook the quinoa

Heat the oven to 425ºF.
  • In a fine-mesh strainer, rinse the quinoa.
In a small sauce pot, combine the quinoa, burger spice blend, and 1 cup lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes. Fluff the quinoa with a fork.
While the quinoa cooks, prepare the sweet potatoes.


Roast the sweet potatoes

  • Scrub or peel the sweet potatoes. Trim the ends and cut the potatoes in half lengthwise, then cut each half lengthwise into ½-inch-wide wedges.
On a sheet pan, toss the sweet potato wedges with 1 tablespoon oil and the paprika and season generously with salt and pepper. Spread in an even layer and roast, stirring once halfway through, until tender and lightly browned, 20 to 25 minutes.
While the sweet potatoes roast, make the burgers.


Prep the burgers

  • Rinse the black beans; set aside 1 cup for smashing.
  • Trim the root ends from the scallions; finely chop the scallions.
In a large bowl, using a fork or the bottom of a heavy cup, smash the 1 cup black beans into a paste.
Add the carrots, eggs, quinoa, scallions, panko, and remaining whole beans. Season generously with salt and pepper and stir to combine. Using wet hands, form the mixture into four 1-inch-thick patties.


Cook the burgers

In a large frying pan over medium heat, warm 2 tablespoons oil until hot but not smoking. In batches if needed, add the patties and cook until a dark golden-brown crust forms, 4 to 6 minutes per side; after flipping the burgers, top each with a cheddar cheese slice. While the burgers cook, prepare the garnishes and buns.


Prep the garnishes; toast the buns

  • Trim the root end from the lettuce; tear the leaves into burger-size pieces.
  • Scrape off any seeds from the roasted peppers; thinly slice the peppers.
Toast the whole wheat buns in the oven until lightly crisped, 2 to 5 minutes.



Transfer the buns to individual plates. Spread each bottom bun with 1 tablespoon creamy Parmesan blend, then top with a burger, lettuce, and roasted peppers; close the buns. Serve the sweet potato fries, remaining Parmesan blend, and ketchup and mustard, if desired, on the side.

Kids can!
  • Rinse the quinoa.
  • Rinse and measure out the black beans.
  • Smash the black beans.
  • Tear the lettuce.
  • Assemble the burgers.

Nutrition per serving: Protein: 26g (52% DV), Fiber: 14g (56% DV), Total Fat: 29g (45% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 3g, Saturated Fat: 12g (60% DV), Cholesterol: 105mg (35% DV), Sodium: 890mg (37% DV), Carbohydrates: 78g (26% DV), Total Sugars: 11g, Added Sugars (Whole wheat buns contain trace amounts of sugar): 0g (0% DV). Not a significant source of trans fat. Contains: milk, soy, wheat, eggs

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