Indian Spiced Veggie Burger

I have to admit these burgers pack a punch with delightful Indian spices that will tantalize your taste buds!  So delicious! A Vegan would call these burgers pure gold and order these over any beef burger on the menu. Not only do they taste amazing, but they're also packed with goodness—high-protein quinoa, fiber-rich sweet potatoes loaded with vitamins A and potassium, plus mood-boosting pinto beans. Beans are essential for happy hormones like dopamine and serotonin. Don’t shy away from them; embrace their benefits!

Indian Spiced Veggie Burgers

Serves: 4-5

Ingredients

Coconut oil, 2 tablespoons, divided

½ onion, diced

2 cloves garlic, minced

1 medium sweet potato, shredded

¼ teaspoon ground ginger

½ teaspoon paprika

¼ teaspoon cayenne, or more to taste

½ teaspoon garam masala

½ can pinto beans (about ¾ cup)

heaping ½ cup cooked quinoa

2 tablespoons finely chopped or ground almonds, (or pistachio)

salt and pepper to taste

Instructions

Heat 1 tablespoon of coconut oil over medium heat.

Add onion and garlic and cook for 3-5 minutes until the onions become translucent. Stir occasionally to make sure garlic does not burn.

Meanwhile, shred the sweet potatoes with a cheese grater and add to the frying pan with a pinch of salt.

Add the ground ginger, paprika, cayenne, and garam masala and cook for about 10 minutes, stirring occasionally, until the sweet potatoes are cooked and tender.

While the sweet potato mixture is cooking, place the beans in a large mixing bowl and mash with a fork or potato masher.

Add the cooked quinoa and almonds to the beans.

Add the sweet potato mixture to the bean mixture and stir to combine.

Season to taste with salt and pepper. I added an additional pinch of salt.

Heat the remaining tablespoon of coconut oil in a large frying pan over medium heat.

Shape the burger mix into 4 large or 5 medium sized patties.

Place them in the frying pan and cook for about 5 minutes per side, or until they are crisp and golden on the outside and heated through on the inside.

Be careful not to flip them too much or move them around too much so they don't fall apart.

 

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing, with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts degree in Business Management, then a degree. Mass Communication and Cyber Analysis from Ashford University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, gouache, and pastels. As a political operative who has worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs ranging from art to life coaching, food, writing, Gardening, and opinion or history pieces each week.                                                                                                                                            

Indian Cuisine, Kilbride, Potpourri of Frugality, Vegan Cuisine