Sweet potato, quinoa, black beans and spices come together for a seriously 'meaty' veggie burger that's loaded with toppings. Recipe includes directions for toppings!
Wash sweet potatoes and cut in quarters. Add to steamer and cook until soft through center and mashable. Allow to cool slightly and remove skins.
Add sweet potato to large bowl and mash until smooth. Add remaining ingredients and stir well to combine.
Form mixture into burger patties using about ¾ to 1 cup of mixture per patty for 'Big Mouth' burgers.*
Caramelized Red Onion
In a large skillet, melt unsalted butter and heat olive oil over medium low heat. Layer onion slices, sprinkling each layer with kosher salt.
Cook for about 30 minutes until onions have turned a rich brown color.
Big Mouth Spicy Veggie Burgers
In a non stick skillet, heat 1 tablespoon Extra Virgin Olive Oil over medium low heat. Cook patty on both sides for 5 minutes until crispy on the outside and hot through center. About 1 minutes before burger is finished cooking, add caramelized red onions and goat cheese to the top of the patty so it will melt slightly.
In a small bowl, whisk together sriracha and mayonnaise. Spread on both sides of a large toasted burger bun, add the burger patty with caramelized red onions and goat cheese.
Notes
*For smaller burger sizes, use ½ cup of spicy veggie burger mix.*If flaxseed meal is unavailable, unseasoned breadcrumbs can be substituted.