Black Bean, Quinoa & Sweet Potato Veggie Burgers

Veggie Burgers with Black Beans, Sweet Potatoes, and Quinoa
Makes 8
Inspired by The Foodie Physician

Ingredients:
½ cup raw quinoa – $3.29 (for a full box)
1 Tablespoon olive oil – stock
small Bermuda (red) onion (about ¾ cup), finely diced – $0.84
1 small Jalapeno, minced – $0.22
4 cloves garlic, minced – stock
1 cup ¼-inch diced cooked sweet potato – $0.71
1- 15 oz. can black beans, rinsed and drained – $0.79
1 egg, lightly beaten – stock
2½ Tablespoons tomato paste – $0.80
¾ cup corn kernels – $0.79
½ cup fresh cilantro, chopped – $0.99
1 ½ Teaspoons Old Bay seasoning – stock
pinch of cayenne
salt and pepper to taste
½ cup rolled oats – stock
¼ cup wheat flour – stock
Grand Total Assuming a Well-Stocked Pantry: $8.43
Total Per Serving: $1.05

Directions:
1. Cook the quinoa according to package directions. (In general, it’s 1 cup of water to a ½ cup of quinoa.) Set aside.

2. In a medium sauté pan, heat the olive oil. Add the onion and jalapeno and cook over medium high flame, stirring frequently, for about 10 minutes until the onion is beginning to caramelize.

3. Add the garlic and sauté an additional 5 minutes.

4. Transfer the onion mixture to a medium size bowl. Add the black beans and the cooked sweet potato. Using a potato masher or large serving fork, mash the mixture until the beans and the sweet potatoes create a pasty mix. (It will still be a bit lumpy.)

5. Gradually add the remaining ingredients, combining well after each addition.

6. Divide the mixture into 8 equal mounds and then form into patties. Place on a cookie sheet; cover with plastic wrap and refrigerate over night.

7. Spray a griddle or a heavy sauté pan with vegetable oil. Over medium high flame, “fry” the burgers for 6 or 7 minutes on each side until crispy and golden. Note: While cooking the second side, I melted a slice of cheese on the burgers. Serve hot with the condiment of your choice.