Lobster Sweet Potato Black Bean Burger + Vegan Sauce
This Lobster Sweet Potato Black Bean Burger + Vegan Sauce is a phenomenal addition to your plate, whether it be for lunch or dinner. Loaded with sweet potato, black beans, and quinoa as the "binder", this veggie burger is a clash of bold flavors that together, work superbly! As an option, you can either add lobster like I did or keep it "plant-based" as a vegan option, plus it's Gluten-free! It's whatever your taste buds decide.
Servings: 8 burgers
Calories: 177kcal
Ingredients
- 1 ½ cups Multi-grain quinoa, cooked (Cook according to packaging)
- 2 Medium sweet potatoes, roasted (See Notes!)
- 8 lobster claws, frozen or fresh
- 1 (15 oz. can) black beans, drained + rinsed (See Notes!)
- 1 tablespoon old bay seasoning
- 1 teaspoon Extra virgin olive oil
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon chili powder
- ¼ teaspoon dried oregano
- 2 tsps cumin
Others:
- brioche burger buns
- lettuce or spinach (You can use your fave greens!)
- tomatoes, sliced
- vegan burger sauce** (See Recipe in Notes!)
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- In a small bowl, add the sea salt, onion powder, garlic powder, chili powder, oregano, cumin powder and black pepper and mix together and set aside.
- Add mashed sweet potatoes in a large bowl along with the black beans, mashing them both together until fully incorporated. **NOTE: don't worry if all the black beans aren't fully mashed; it'll create a nice texture with every bite.**
- Now, add in the cooked quinoa and all of the mixed seasonings from Step 1. Using your hands, mix everything together until well combined and form into burger patties, about ⅓ cup each. This should make 8 patties.
- Finally, place the burger patties on a large baking sheet, lined with parchment paper and bake for 20 minutes or so. Be sure to flip patties over to their opposite sides halfway through their baking time at the 10 minute mark.
- Meanwhile, boil lobster claws in medium-sized pot of water, adding old bay seasoning (to ensure that lobster has flavor) for 20-25 minutes on medium-high heat. Let cool and remove from shells and set aside.
- Once burger patties are cooked through, remove from oven.
- To serve, assemble your burger with the bottom bun, sauce, sweet potato-black bean patty, greens, tomatoes, lobster and sauce again on top bun. Repeat until all burgers are made.
- Bon Appetit!
Notes
SWEET POTATOES: Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper or foil. Rinse sweet potatoes (about 2 medium-sized) and pat dry. Lightly coat potato with Extra Virgin Olive Oil and place in oven, baking for 45 minutes to 1 hour, until tender and juices begin to bubble outside of skin. Remove from oven, let cool for 10-15 minutes and slice each one in half. Continue recipe.
QUINOA: For added flavor, you can cook your quinoa in veggie stock. Use the same measurement as packaging suggests with water.
BLACK BEANS: When using dried beans, be sure to soak about 5-6 cups of black beans in a pot or bowl covered with water overnight. To begin cooking, rinse the soaked beans and add fresh water to a pot along with beans. Boil for the first 10 minutes and then reduce the heat and let simmer for 30-40 minutes or until black beans are tender.
VEGAN SAUCE: Simply add 1 cup of vegan mayo (I love Earth’s balance), 2 Tbsps sriracha sauce, 1 tablespoon dijon mustard (regular, not honey!), 1 teaspoon of red pepper flakes (more if you’re a love of spice!), and 1 tablespoon dried or fresh parsley. Just whisk everything together in a small bowl until well incorporated and creamy, then refrigerate until ready to use. That’s it!
STORAGE: Leftovers can be stored in an airtight container and refrigerated for 1-2 days. Reheat (preferably in the oven) when ready to consume again.
Nutrition
Calories: 177kcal | Carbohydrates: 33g | Protein: 6g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 115mg | Potassium: 396mg | Fiber: 4g | Sugar: 2g | Vitamin A: 8115IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 2mg