Thanksgiving Veg Burgers with Charred Sweet Potato Fries

Being vegetarian can be tough around Thanksgiving with the tempting smell of gravy creeping into every room (literally, I think it follows me). So I decided to make these meatless burgers (adapted from Minimalist Baker) with an herbed orange-cranberry sauce and goat cheese spread and served with grilled sweet potato fries for a hearty Thanksgiving meal! :)

Thanksgiving Veg Burgers with Charred Sweet Potato Fries

Ingredients [for the patties]

• 3/4 cup quinoa, cooked
• 1/2 large red onion, finely diced
• 1 cup baby bella mushrooms, finely chopped
• 1 15-ounce can black beans, rinsed & drained
• 1 cup raw beet, grated
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1/2 cup raw walnuts, ground (pecans or almonds can work here, but keep in mind almonds will yield less stable patties)

Ingredients [for the cranberry sauce]

• 3/4 cup water
• 3/4 cup orange juice
• 3/4 cup sugar
• 3/4 cup brown sugar
• 1/2 teaspoon fresh rosemary, finely chopped
• 1/2 teaspoon ground nutmeg
• 1/2 fresh orange, juiced
• 12 ounces cranberries

Ingredients [for everything else]

• 8 - any small buns or rolls (I used my local grocery's fresh baked sourdough rolls)
• 4 sweet potatoes, cut into 1/2 inch thick strips
• Herbes de Provence
• Spinach
• 3 leaves fresh sage, finely chopped
• Extra virgin olive oil
• Salt & pepper
• * 4 oz. crumbled goat cheese
• * 1/2 stick butter

*Omit to make recipe vegan

Directions

~ Always read through the ingredient list & do all of your cutting/chopping at the beginning -- it makes things much easier. For this recipe, that includes: red onion, mushrooms, beet, walnuts, fresh rosemary, sweet potatoes, sage. ~

1. Cook quinoa and set aside.
2. Start by making the cranberry sauce to allow time for it to cool. Combine the water, orange juice, both sugars, and cranberries in a saucepan. Cook over medium-high heat for about 5 minutes, stirring occasionally.
3. Reduce the heat to medium-low and add in the rosemary and nutmeg. Cook down for about 15-20 minutes, depending on how chunky you like your cranberry sauce.
4. Remove from heat and squeeze in the juice of half an orange. Transfer to a bowl and refrigerate.
   ~ Now, on to the patties, which is a recipe I have adapted from Minimalist Baker. ~
5. Heat about a tablespoon of olive oil in a large pan over medium-low heat. Add onion, salt & pepper, and cook until the onions are soft, about 5 minutes.
6. Raise the heat to medium-high and add the mushrooms and another pinch of salt & pepper. Cook for another 3 minutes.
7. Remove from heat, add black beans, and mash together.
8. In a large bowl, combine the bean mixture, beets, quinoa, and dried herbs. Finish by mixing in the walnut meal and placing in the fridge to set for a few minutes.
9. Pre-heat oven to 375° F.
10. Spray a baking sheet with non-stick olive oil spray (or just rub with a little bit of olive oil) and form the mixture into patties. Iowa Girl Eats' tip [via Minimalist Baker] of using a plastic wrapped peanut butter jar lid to form the patties worked great for me!
11. Spray or brush the patties with olive oil and cook for 30-45 minutes. Be sure to [gently] flip them about half way through. Note: the longer you cook them, the more crispy and dried out they will be.
12. Heat grill pan/griddle over medium-high heat.
13. Toss sweet potatoes in olive oil, Herbes de Provence, salt & pepper, and cook them until they have a nice brown char, about 7 minutes each side.
14. *Skip this step to make recipe vegan. While the patties and fries are cooking, combine the butter and sage in a saucepan over medium-low heat, until the butter starts to brown. Reduce heat to low and stir in the goat cheese, just until it's melted -- be careful to NOT over heat the goat cheese, or it will get grainy.
15. Slice your rolls and assemble your burgers! Spread the goat cheese mixture on top and bottom buns. Layer some spinach, a patty, and a good spoonful of cranberry sauce. Serve with sweet potato fries and enjoy!