Northeast Wisconsin
  • Northeast Wisconsin
  • May 2016
Written by 

Sweet Potato Black Bean Burgers

Yield: 8 servings


1 cup no salt added vegetable stock

½ cup uncooked quinoa, rinsed and drained

15-ounce can black beans, rinsed and well-drained, divided

1½ pounds sweet potatoes, skin on and cut into 1-inch chunks (about 3 cups)

½ teaspoon salt

Black pepper to taste

1 teaspoon cumin

1 teaspoon oregano

¼ teaspoon coriander

1 teaspoon chili powder

¼ teaspoon cayenne

1 tablespoon olive oil

⅔ cup finely chopped onion

2 large garlic cloves, finely minced

2 tablespoons sunflower seeds


In a medium saucepan over medium heat, bring vegetable stock and quinoa to a boil. Cover and simmer on low 15 minutes, or until all of the liquid is absorbed. Remove from heat and let stand for 5 minutes. Fluff with a fork. Let cool. (You should have about 1 cup of cooked quinoa.)

While the quinoa is cooking, place sweet potato chunks in a large microwavable safe bowl and cover with plastic wrap. Microwave 7 to 10 minutes, or until a paring knife glides easily through flesh. Gently mash the sweet potatoes so that chunks are still visible (you do not want it to be creamy).

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.

In a large bowl, mash half of the black beans until creamy and like a paste. Add in the rest of the beans and give a very light stir/mash to combine. Stir in the mashed sweet potatoes, ½ cup of cooked quinoa, salt, pepper, cumin, oregano, coriander, chili powder, cayenne olive oil, onion, garlic, and sunflower seeds, until just combined. Adjust seasonings to taste.

Divide into 8 pieces and form each piece into a 1/2”-3/4” thick patty. Place on prepared baking sheet and bake for 30 minutes, flipping once half-way through baking time.

Kim Stoeger, MS, Clinical Nutritionist

Kimberly Stoeger, MS, is the clinical nutritionist and owner of Nutritional Healing, LLC. Her passion lies in supporting people’s health through evidence-based medicine (risks versus benefits of medications) and healing therapies through nutrition. Kimberly has her masters of science in human nutrition degree, and experience working with clients regarding weight and fatigue issues, sports nutrition, food sensitivities and allergies, and general health concerns such as high blood pressure, high glucose levels, high cholesterol/triglycerides, migraines, thyroid conditions and gut dysfunction. To learn more, call 920-358-5764 or email [email protected]

Website: [email protected]
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