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

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

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Hello Mon. Hello delicious little veggie burgers that I want to devour.

I’m currently on a juice cleanse. I’ve performed one before, so it is not just a surprise to my system. However staring at pictures of these burgers is making me so starving. GIVE Me personally DAT BURGA. Having a part of lovely potato fries and half of glass of sriracha please.


These burgers will be the true thing: spicy, lovely, clean, totally bomb little love bites in the mouth area.

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

FYI: Proper grammar doesn’t count in today’s 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 by the way, have you men ever tried sprouts? They’re pretty freaking good. And healthy. I like them A LOT.

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

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

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

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

Chomp. Chomp.

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

Calories from fat: 206

Fat: 6g

Carbohydrates: 33.9g

Glucose: 3.1g

Dietary fiber: 7.2g

Protein: 7.9g


1 large sweet potato

2 cloves garlic clove, minced

1/2 cup chopped cilantro

1 teaspoon cumin

2 teaspoons spicy cajun seasoning

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

sodium 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 plain greek yogurt

2 tablespoons chopped cilantro

1 teaspoon lime juice

sodium, to taste


To make quinoa: Rinse quinoa with cool water in mesh strainer. Within a medium saucepan, bring 1 glass of water to some boil. Add in quinoa and provide mixture to some boil. Cover, reduce high temperature to low and allow simmer for quarter-hour or until quinoa offers absorbed all of the water. Remove from temperature and fluff quinoa with fork; place in large bowl and set aside to cool for approximately 10 minutes. You should have about 1 1/2 mugs of quinoa.

Poke nice potato many times having a fork and place in microwave for approximately 3-4 minutes or until it really is soft and cooked thoroughly. Do not overcook or the lovely potato will harden. On the other hand it is possible to roast the lovely potatoes within the range at 400 degrees F for thirty minutes or until fork tender. Remove pores and skin when done cooking and cooled.

In bowl of food processor, add beans, prepared sweet potato, reddish colored onion, cilantro, garlic, cumin, cajun seasoning, and pulse until nearly easy, scraping down the sides of the processor when necessary. Transfer blend to bowl and combine with cooked quinoa. Add sodium and pepper to taste – and possibly more cajun seasoning if you want. Blend in oat bran/oat flour, but just enough so you are able to form patties. (You shouldn’t need a lot more than 1/3 glass).

Separate into 6 patties (about 1/2 cup each) and put on parchment paper on baking sheet; refrigerate for at least 30 minutes to greatly help patties bind together.

To make avocado-cilantro crema: In bowl of food processor, place sour cream, diced avocado, cilantro, and lime juice. Procedure until smooth. Add salt to taste. Put in place fridge until ready to serve burgers.

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

Be aware: Nutritional details DOES NOT consist of buns, but Will include avocado-crema.

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