The weather is getting warmer and that means grillin’ time! For veggies, grillin’ means veggie dogs and veggie burgers so this is my contribution to put a twist on the usual veggie burger. They are sweet, savory and small!! Yay for sliders!
- 1 small sweet potato, baked
- 1/4 cup dry quinoa
- 1/4 cup dry oats
- 15-ounce lentils, rinsed and drained
- 2 tablespoons parsley
- 1 teaspoon cayenne pepper
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons all purpose flour (Your choice of gluten free flour if you are gluten free)
- 2 tablespoons olive oil
Peel, dice, and steam the sweet potato until soft. Cook the quinoa and oats in separate pots.
In a food processor, combine garbanzo beans, sweet potato, parsley, cayenne pepper, cumin, salt and pepper, flour, and one tablespoon oil.
In a separate bowl, mix the bean mixture with the quinoa and oats. Using hands, form into twelve small patties.
Heat the remaining tablespoon of oil in a pan on medium heat. Brown both sides of each burger.
Serve on a toasted slider buns and top with chopped salad greens, dressed with a drizzle of olive oil, lemon, salt & pepper. If you want to nix the bun, serve the patty on a bed of dressed dark leafy greens.