These pan-fried vegan burgers are topped with creamy avocado and tangy pickled onions – hearty and healthy!
Recipe tags: vegetable base, moderate difficulty, lunch, vegetarian, skillet
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 | small red onion, thinly sliced |
| ½ cup | rice wine vinegar |
| 2 Tbsp | Better Than Bouillon® Seasoned Vegetable Base |
| ½ tsp | granulated sugar |
| ⅓ cup | walnuts |
| 2 cloves | garlic |
| ½ lb | sweet potatoes, cooked and mashed |
| 1 can | (19 oz) black beans, drained and rinsed |
| 1 tsp | ground cumin |
| ½ tsp | smoked paprika |
| ½ tsp | pepper |
| ½ tsp | chili powder |
| ¼ tsp | cayenne pepper |
| ¾ cup | cooked quinoa |
| ½ cup | bread crumbs |
| 2 Tbsp | olive oil |
| 6 | burger buns, toasted |
| 1 | ripe avocado, thinly sliced |
| 1 ½ cups | arugula |
| ⅓ cup | barbecue sauce |
Directions
Toss together onion, vinegar, 2 tsp Seasoned Vegetable Base and sugar. Let stand for 15 to 20 minutes or until onions are lightly pickled.
In food processor, mix together walnuts and garlic until coarsely ground. Add sweet potatoes, half of the black beans, remaining Seasoned Vegetable Base, cumin, smoked paprika, pepper, chili powder and cayenne; pulse until mashed. Stir in remaining black beans, quinoa and bread crumbs.
Divide into 6 portions. Shape each portion into 1/2-inch thick patty; refrigerate for 20 minutes.
Heat half of the oil in large nonstick skillet set over medium heat; in 2 batches, pan-fry burgers for 3 to 5 minutes per side or until golden brown and heated through, adding remaining oil as necessary.
Assemble burgers in buns with avocado, pickled onions, arugula and barbecue sauce.
Tip: Alternatively, for a lighter option, serve burgers in lettuce wraps.