Supercharged Burger: Quinoa, Sweet Potatoes, Red Kidney Beans

4 Mar

Supercharged Burger


Ingredients (makes 12 4-inch burgers):

  • 2 cups red kidney beans, soaked overnight (8+hours) then boiled for 10 minutes and simmered at least 30 minutes
  • 2 cups cooked quinoa (1 Cup dry quinoa + 2 Cups water)
  • 2 medium sweet potatoes, chopped & steamed
  • 2 teaspoons Old Bay seasoning
  • 2 teaspoons garlic powder
  • Salt & Pepper to taste
  • 2 Tablespoons cooking oil (such as Cold Pressed Grape Seed Oil)
  • 1 batch of my Crinkle Cut Oven Fries:
    • 1 1/2 lbs Russet potatoes, cut into 1/2 inch thick crinkle sticks
    • Sprinkle of paprika, salt & pepper to taste
  • 1 batch of my Ranch Dressing (2 allergy-friendly recipes!)

Directions:

  1. In your food processor combine your red kidney beans, cooked quinoa, steamed sweet potatoes, and Old Bay seasoning & pulse to combine.  Test a bite & then add salt & pepper to taste.  Adjust any seasonings as necessary.Burger mixI’ve found it’s easier to form your burgers with moist hands!  It’s best to keep a small bowl of water nearby to wet your fingertips when forming your burgers.  Using about 1/3 Cup per burger, form them 1/2 inch thick & 4 inches across.  Heat your skillet & cooking oil to medium-high.Burgers sizzling in the pan Cook each burger for 5-7 minutes on each side, until browned.
    Cooked burgers
  2. To prepare your healthy Crinkle Cut Oven Fries, preheat your oven to 400 degrees Fahrenheit.  On a greased baking sheet, spread your crinkle cut potatoes evenly.  Pop them in the oven for 15-20 minutes, or until golden.  Use a spatula to flip your oven fries over & place back in the oven for another 15-20 minutes.  Sprinkle with paprika, salt, and pepper to taste.crinkle cut oven friescrinkle cut
  3. For a balanced meal, I prepared a wholesome variety of organic baby greens with diced sweet peppers dressed with  my creamy Ranch Dressing.
  4. Enjoy eating whole!

Supercharged Burger Supercharged Burger

11 Responses to “Supercharged Burger: Quinoa, Sweet Potatoes, Red Kidney Beans”

  1. gokimgo March 4, 2013 at 6:03 pm #

    Looks Great!

  2. eatingwhole March 4, 2013 at 6:04 pm #

    Thank you, Kim! 🙂

  3. gokimgo March 4, 2013 at 6:04 pm #

    Reblogged this on Kim's Kitchen Blog and commented:
    Another great “burger” idea from Eating Whole!

  4. triathlonobsession March 5, 2013 at 7:25 am #

    Have you froze a batch? I just ran out –I like to triple the recipe and freeze them for future use. Love the kidney beans in there!

    • eatingwhole March 7, 2013 at 1:04 pm #

      You sound just like me 😉 ! Yes I have! They’re come out great when frozen – just freeze when the patties are formed. When you’re ready to eat, just pop them in your oven to bake & defrost!

      • triathlonobsession March 9, 2013 at 5:34 pm #

        Oh great! I’m glad you tested that. The lentil burgers I do work better after they’ve been frozen and sounds like these do to. Thanks for all your great recipes and inspiration! 🙂

      • eatingwhole March 11, 2013 at 7:04 pm #

        They do hold together well after freezing 🙂 . Aw thank you, Elizabeth, for such kind words; it really means a lot! 🙂

Trackbacks/Pingbacks

  1. Supercharged Burger: Quinoa, Sweet Potatoes, Red Kidney Beans | Eating Whole | sondasmcschatter - March 4, 2013

    […] Supercharged Burger: Quinoa, Sweet Potatoes, Red Kidney Beans | Eating Whole […]

  2. Veganized Creamy Ranch Dressing | Eating Whole - June 10, 2013

    […] Supercharged Burger: Quinoa, Sweet Potatoes, Red Kidney Beans […]

  3. Crinkle Cut Oven Fries | Eating Whole - June 10, 2013

    […] Supercharged Burger: Quinoa, Sweet Potatoes, Red Kidney Beans […]

  4. Labor Day Recipe Mashup | Eating Whole - August 30, 2013

    […] Supercharged Burger […]

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