Birthday Cookout! with Red Bean Sweet Potato Burgers
I celebrated my birthday over the weekend, officially entering my last year in my twenties! It is a tad frightening to me, I swear in my mind I stopped at 26 but time seems to keep on going, so I guess I need to try to keep up! While my age might be making me a little uncomfortable I did have an amazing weekend that has left me feeling so blessed and grateful.
I got to see my family for the first time since the pandemic started in March. We have kept in touch, lots of facetime, but this was the first time I got to spend time with them and it made me so happy! I was still a little nervous about the virus so I planned a cookout so we could hang out outside on our patio which Raf and I love to do anyways.
When deciding what to serve when my family comes over I always keep in mind some dietary restrictions. Though it often changes, typically my dad and sister are gluten free while myself, Raf and my dad’s girlfriend are all vegetarian. Sometimes someone might be avoiding dairy or vegan so I usually do my best to accommodate. I also really like to be able to relax and enjoy the party so I always try to plan a menu that can be prepped ahead of time. A little bit of time and work beforehand can make such a difference and make your gathering more enjoyable.
Appetizers:
The menu for this weekend started with a simple cheese board and classic hummus with gluten free crackers. I assembled the cheese board earlier in the day and kept it in the fridge so I could bring it out just as my family arrived. I wanted to make sure I had an appetizer option that was dairy free so I also made a quick batch of hummus topped with one of my favorites, za’atar seasoning. I had the time and ingredients to make the hummus but there are so many great store bought varieties that are perfect for this situation when you are already making a bunch of other food or don’t have the time.
Burgers:
For the main meal I decided to go with veggie burgers that could be cooked on the grill. These red bean sweet potato burgers come together easily in a food processor, are vegan and gluten-free, and they hold up well on a grill. I made them the day before, which means they were in the refrigerator for almost 24 hours before grilling them, and that helps them set so they hold together better during cooking (if you can give them an hour or two in the fridge they should be fine).
Sides:
I served the burgers with grilled veggie skewers and a light potato salad that I assembled the day before. The skewers were put in a bag with a simple marinade so they could hang out in the fridge overnight and become even more flavorful. When we were almost ready to eat, they went on the grill and cook up in just a few minutes. For the potato salad, I boiled the potatoes and tossed them in a herby dressing (recipe for this coming soon) and that went into the fridge overnight as well and was pulled out when it was time to eat.
Serving:
As the burgers were finishing up on the grill, I set up a simple buffet with toppings for the burgers: chopped lettuce, red onion and tomato, pickles and pickled jalapeños and of course a variety of condiments. I also placed the grilled veggies and potato salad on this table so everyone could top their burgers and fill their plates however they wanted.
Overall, I would say it worked out perfectly. Everyone enjoyed the burgers (even the meat eaters). The weather cooperated, it was sunny and cooled to a very comfortable temperature in the evening. I enjoyed my fair share of Prosecco and my time with my favorite people. Added bonus: we used disposable plates and cups so clean up at the end of the night was a breeze.
Red Bean Sweet Potato Burgers
Ingredients:
- 2 - 15 oz cans of beans ( I used one can of red kidney beans and one can of small red beans)
- 2 cups sweet potato, medium diced
- 1 medium onion, diced
- 1 1/2 cups quinoa
- 3 cloves garlic, chopped
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon soy sauce
- 1 teaspoon vegan Worcestershire sauce
- 1+ teaspoon salt (adjust your taste preference)
- pinch of cayenne
Instructions:
- PREHEAT: Turn oven on to preheat to 425.
- ROAST: Place beans on one sheet pan, pat dry and cook in preheated oven for about 10 minutes until blistered and starting to pop. On a separate sheet pan, toss sweet potatoes in a little oil salt and pepper and add to the oven to cook until the are soft and starting to brown on the edges, about 20 minutes.
- COOK: While the beans and sweet potatoes are in the oven, heat a little oil in a pan over medium heat and sauté onions until soft and turning golden brown (about 10-15 minutes) add garlic to onions to cook for the last minute or two then remove from heat.
- COMBINE: Once beans, sweet potatoes and onions are cooked, add them to the food processor with 1/2 cup of quinoa and all the remaining ingredients. Turn on food processor and allow ingredients to become well combined. Pour out the mixture into a bowl and add the remaining 1 cup of quinoa, stir to combine.
- FORM: Divide the mixture into 8 equal parts and form into burger patties.
- COOK: Cook the burger patties. These work for grilling but if you are going to grill them, put the burgers in the fridge for at least an hour (up to 24 hours if you want to prep a day ahead) to help them hold together better on the grill. You could also cook them in a skillet until it starts to brown on the edges.