Black beans and quinoa are rich in plant-based protein and fibre helping to provide a balanced macro nutrient content to this recipe. Black beans are rich in folate as well as B1, manganese and magnesium. Cumin improves digestion, contains antioxidants and has until cancer properties.
Black bean and sweet potato are a great combination. Just the right amount of sweet and savoury flavours enhanced by a bit of spice. Feel free to increase the heat and garlic to taste.
Cook the quinoa with 150 ml of vegetable stock in a small pot. Bring to a boil, cover and reduce to a simmer for 20 minutes until the quinoa is fluffy and the water is absorbed. Add a little stock if required.
Preheat the oven to 180 C and line an oven tray with baking paper
Use a food processor to pulse the sweet potato, onions, garlic, paprika, cumin, coriander, chilli, cayenne, salt and pepper until a crumbly texture forms.
Add the kale, fresh coriander and the beans to the food processor and pulse until everything is combined. Don’t over process, some of the beans should be slightly intact.
Mix in the quinoa and fold in the egg or soaked chia seeds (for a vegan option). Check for seasoning and add extra heat if you like your burgers more spicy.
Take a portion of the mixture and form patties on the baking paper using your hand or a ring if you have one. You should have 8 small burgers or you can make 6 larger ones.
Drizzle the olive oil over the burgers and bake for 30-35 minutes or until slightly crisp on the outside.
Eat the burgers as they are or top with fresh tomatoes, onion relish, avocado or use sunflower sprouts for a healthier option.