Ingredients
- 2 sweet potatoes
- 1 tablespoon ground flaxseed
- 1/2 yellow onion
- 2 cloves garlic
- 2 tablespoons olive oil divided
- 1/4 cup dry quinoa
- 1/2 bell pepper finely chopped
- 1 cup frozen spinach
- 1 can garbanzo beans rinsed
- 1/4 teaspoon salt
- 1/2 teaspoon cumin
Instructions
- Wash the sweet potatoes, pierce several times with a fork, and either microwave them on the potato setting or bake at 400°F for 40-45 minutes. Let cool slightly. Then either rinse under cold water or place in the fridge to speed up the cooling process.
- Meanwhile, whisk the ground flaxseed with 3 tablespoons of water in a small bowl. Refrigerate for at least 15 minutes, and then whisk again. It should form a paste—this is your flax "egg."
- While the sweet potatoes are cooling, mince the onion and garlic. Sauté the onion in olive oil over medium-high heat for about 5 minutes until softened and translucent. Add the garlic and cook for another 2 minutes. Remove and set aside.
- Combine the quinoa with 1/2 cup of water in a small pot. Bring to a boil, and then reduce and let simmer for about 15 minutes, until the liquid is absorbed. Set aside.
- Chop the red pepper, and then thaw the frozen spinach in the microwave. Drain the spinach thoroughly. Rinse the garbanzo beans, and mash them with a fork in a small bowl.
- Scrape the flesh from the cooled sweet potatoes into a large mixing bowl. Mash them with a fork or potato masher until smooth. Add the onion and garlic, red pepper, spinach, quinoa, garbanzo beans, salt, and cumin. Mix until well combined. Add in the "flax egg" and stir. Shape the mixture into burger patties (make them however large or small you desire), and place them on a parchment-lined baking sheet. Place in fridge for at least 30 minutes.
- Once chilled, heat 1 tablespoon of olive oil in a large frying pan over medium heat. Place the burgers in pan and cook for about 2-3 minutes on each side. Let them get a little charred on the outside to enhance the "burger" flavor.