Raph’s Burgers

I made these twice last week and they disappeared. They’re so tasty and very easy to make. My older son asked me to make more and to tell him how to make them so he can make more in case I can’t. They must be good :) I know they are and I figured you might like them as well.

I don’t have a picture of them because they disappear so fast. They are also very fast and easy to make.

Black Bean, Sweet Potato and Quinoa Burgers…aka…Raph’s Burgers

1 cup quinoa
2 cups water
1 can black beans
1 large or two small sweet potatoes
1/2 cup salsa, spaghetti sauce or crushed tomatoes (more or less)
hot sauce to taste…i like chipotle hot sauce
chili powder (start with 1 tsp and adjust to taste)
1/4 cup chopped green onion
1 tsp garlic powder

Start by boiling the water and adding the quinoa once the water starts boiling. Cook for 5-7 minutes until done. While you’re waiting for the water to boil, preheat the oven to 350 degrees. Poke the sweet potato about three times with a knife and microwave for 7 minutes or a bit more until done.

Rinse the beans and drain them. Smash them with a potato masher in a bowl. Grab the sweet potato, peel it, cut it into cubes while it’s still hot and add it to the bowl. Add the cooked quinoa, green onion and the rest of the ingredients.

Mix it around and if it’s a bit dry add a bit more salsa or sauce or crushed tomatoes. It should be moist enough to hold together into a patty. Using the warm quinoa and sweet potato helps it all stick together. I’ve never needed to use a binder.

Spray a baking sheet with a light coating of oil so things don’t stick. Grab your burger mix and roll about a tennis ball sized mound (maybe a bit less) in your hands then flatten to a little less than one inch. You will probably get more than eight burgers out of this.

Bake at 350 degrees until they are dry to the touch and but still moist inside…you don’t want to make chalk!

Ok…now go make these…they’re worth it!

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Hail to the Kale!

I was inspired to try this recipe after finally buying dinosaur or lacinato kale at a local grocery store. I wanted the occasion to be special which meant a new recipe!

I love chef AJ’s recipes and ideas so I checked out her stuff because I remembered she had a recipe for Kale Salad by the name of this post. Turns out there is a reduced fat version.

Let me tell you…YUMMO!!

I made the recipe that you can find here but I cut down the quantity of almond butter down to two tablespoons. Instead of tamari I used coconut aminos.

It is so good!

After chopping up my one bunch of kale I knew there was no way I’d have enough to make a hearty salad so I also added 1/4 head of red cabbage (sliced thin), 2 large carrots (grated), a bit of red onion (sliced thin), 1 red pepper sliced thin.

Toss it all up with the dressing and enjoy!

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