Spicy Nice Potato Dark 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 performed one before, so it is not really a shock to my program. However staring at pictures of the burgers is making me so starving. GIVE Me personally DAT BURGA. With a part of nice potato fries and 1 / 2 of glass of sriracha please.

NOM.

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

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

FYI: Proper sentence structure doesn’t count in today’s post. Like it ever matters right here anyway.

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

Sorry, esprit-di-vin.com being truly a little pushy.

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

CHOMP. I bet you’re wanting to know what this burger preferences like.

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

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

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

Chomp. Chomp.

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

Calories from fat: 206

Body fat: 6g

Carbohydrates: 33.9g

Sugars: 3.1g

Fibers: 7.2g

Proteins: 7.9g

Ingredients

1 large sugary potato

2 cloves garlic, 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 whole grain hamburger buns (gluten free, if preferred)

Sprouts

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

2 tablespoons chopped cilantro

1 teaspoon lime juice

salt, to taste

Instructions

To make quinoa: Wash quinoa with cold water in mesh strainer. In a moderate saucepan, provide 1 cup of drinking water to some boil. Add quinoa and provide mixture to a boil. Cover, reduce temperature to low and allow simmer for quarter-hour or until quinoa has absorbed all the drinking water. Remove from heat and fluff quinoa with fork; put in place large dish and reserve to cool for approximately 10 minutes. You should have about 1 1/2 cups of quinoa.

Poke lovely potato many times having a fork and place in microwave for about 3-4 minutes or until it is soft and cooked thoroughly. Do not overcook or the sugary potato will harden. Alternatively you can roast the sweet potatoes in the oven at 400 degrees F for 30 minutes or until fork tender. Remove epidermis when done cooking food and cooled.

In bowl of food processor, add beans, prepared sweet potato, red onion, cilantro, garlic clove, cumin, cajun seasoning, and pulse until almost smooth, scraping down the sides of the processor when necessary. Transfer blend to bowl and combine with cooked quinoa. Add sodium and pepper to flavor – and perhaps even more cajun seasoning if you’d like. Mix in oat bran/oat flour, but just enough so you are able to shape patties. (You shouldn’t need a lot more than 1/3 glass).

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

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

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

NOTE: Nutritional details DOES NOT consist of buns, but DOES include avocado-crema.