Rinse and drain your cooked or canned beans. Cook your quinoa and sweet potato separately. Put all three in a bowl, and mash with a potato masher, or pulse together in a food processor a few times until chunky but sticking together.
Add the onion, garlic to the bowl. Take the zest off the lime, using a zester, microplane or fine grater, and add to the bowl. Squeeze the juice from half the lime, and save the other half for something else. Add the cinnamond, chopped fresh mint and chives, and stir to combine.
Form the mixture into burger patties, and heat a pan to medium-high. Add a drizzle of olive oil (unless you have a good ceramic non-stick pan) and place the burgers in the pan. Cook 5-7 minutes, then flip and cook another 5-7 minutes. Or if you prefer you can bake the burgers, they should take about 30-50 minutes at 350F.
Serve on a bun with all the fixings, or on top of chopped greens or lettuce.
You can make a double (or triple) batch, and freeze for later.
Black Bean Quinoa Sweet Potato Burgers https://www.veganook.com/recipes/teriyaki-tempeh-broccoli/ August 16, 2019