Spicy Lovely Potato Black Bean Burgers with avocado-cilantro crema + sprouts

Hello Monday. Hello delicious small veggie burgers that I want to devour.

I’m currently on a juice cleanse. I’ve completed one before, so it is not really a surprise to my program. However staring at pictures of these burgers is producing me so starving. GIVE ME DAT BURGA. With a part of special potato fries and half of cup of sriracha please.


These burgers will be the true thing: spicy, nice, fresh new, totally bomb little love bites in the mouth area.

We am quite descriptive today. Probs because I’m on objective to bring you deliciousness. HEY ooooooo.

FYI: Proper sentence structure doesn’t count in the current post. Enjoy it ever matters here anyway.

Burger madness at it’s finest. Barbeque grill this goodness up. Devour it. AT THIS TIME.

Sorry, being a little pushy.

Oh incidentally, have you guys ever tried sprouts? They’re very freaking good. And healthy. I like them SO MUCH.

CHOMP. I bet you’re questioning what this burger tastes like.

A magical trip into vegan wonderland, that’s exactly what it tastes like.

Without the crema, cause that isn’t vegan… it’s from cows. Duh.

Anyhow this burger is WICKED good. Actually, it’s little spicy from that kick of cajun seasoning. I LUV IT. YES… LUV.

Chomp. Chomp.

Gotta move juice and daydream about these even more. xoxo.

Calories: 206

Fat: 6g

Carbohydrates: 33.9g

Sugar: 3.1g

Dietary fiber: 7.2g

Protein: 7.9g


1 large sugary potato

2 cloves garlic clove, minced

1/2 cup cut cilantro

1 teaspoon cumin

2 teaspoons spicy cajun seasoning

1/4 gluten free oat flour (regular oat flour or oat bran will continue to work)

salt and pepper, to taste

essential olive oil or coconut oil, for cooking

6 wholegrain hamburger buns (gluten free, if desired)


1/4 cup low-fat sour cream or basic greek yogurt

2 tablespoons chopped cilantro

1 teaspoon lime juice

salt, to taste


To cook quinoa: Rinse quinoa with cold water in mesh strainer. In a moderate saucepan, provide 1 glass of water to a boil. Add in quinoa and provide mixture to a boil. Cover, decrease heat to low and allow simmer for 15 minutes or until quinoa has absorbed all the water. Remove from temperature and fluff quinoa with fork; place in large dish and set aside to cool for about 10 minutes. You ought to have about 1 1/2 cups of quinoa.

Poke nice potato many times with a fork and place in microwave for about 3-4 minutes or until it is soft and cooked thoroughly. Usually do not overcook or the nice potato will harden. Additionally you can roast the lovely potatoes within the range at 400 levels F for 30 minutes or until fork tender. Remove pores and skin when done cooking and cooled.

In plate of food processor, add beans, prepared sweet potato, reddish colored onion, cilantro, garlic, cumin, cajun seasoning, and pulse until nearly clean, scraping down the sides of the processor when necessary. Transfer mixture to dish and match cooked quinoa. Add sodium and pepper to flavor – and possibly more cajun seasoning if you want. Mix in oat bran/oat flour, but just enough so that you have the ability to shape patties. (You shouldn’t need a lot more than 1/3 cup).

Divide into 6 patties (about 1/2 cup each) and put on parchment paper on baking sheet; refrigerate for at least thirty minutes to help patties bind collectively.

To make avocado-cilantro crema: In plate of food processor chip, place sour cream, diced avocado, cilantro, and lime juice. Process until clean. Add sodium to taste. Place in fridge until ready to serve burgers.

To make burgers: Heat skillet over medium-high heat. Spray pan with coconut/olive/canola essential oil cooking spray. Place in skillet and pan-fry about 3-4 mins on each aspect, or until fantastic brownish. Serve with buns, sprouts, crema and desired toppings.

Notice: Nutritional information DOES NOT consist of buns, but DOES include avocado-crema.

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