Burger of the Month: The Healthy Juicy

Burgers. An all-American classic. I’ve watched countless cooking shows, seen magazine articles, and sampled them at various food trucks. However, I have to avoid beef. Due to health reasons, beef and pork fall into “DON’T EAT, DANGER” category for me. Most of the times, this means I have to concede to a rather boring, typical burger.

However, I decided it was time to change this. Who says turkey burgers and veggie burgers have to be dull? Now every month I’ll be sharing with you a new burger to try. This veggie burger is juicy, filling, has the perfect bun-to-patty ratio, and won’t leave your carnivore friends asking for beef anytime soon. Here’s to redeeming those bland, boring veggie burgers of the past! This burger is on a buttery ciabatta roll, has a quinoa and black bean patty, is topped with homemade sweet potato fries, caramelized (beer) onions, and medium Tillamook cheddar.

Keep reading for the full recipe!

The Healthy Juicy Burger

Yield: 4 burgers


For the quinoa and black bean burgers:

  • 1 (15 oz) can of organic black beans, drained and rinsed
  • 1/4 C quinoa
  • 1/2 C water
  • 1/2 C bread crumbs
  • 1/2 C minced yellow bell pepper
  • 2 T minced onion
  • 1 large garlic clove, minced
  • 3 t cumin
  • 1/2 t salt
  • 2 eggs
  • 3 tablespoons of olive oil

For the sweet potato fries:

  • 4 medium sized sweet potatoes
  • 3 T olive or coconut oil (melted)
  • salt and pepper to taste

For the beer caramelized onions:

  • 1 1/2 C beer (I used a red ale I had on hand)
  • 1 medium red onion, sliced into thin rounds
  • 1/2 T olive oil

For additional toppings:

  • 4 ciabatta rolls
  • 1 T olive oil
  • 1/2 lb Medium Tillamook Cheddar, sliced
  • Cleaned leaves of organic romaine lettuce
  • Sliced tomato
  • Stone ground dijon mustard


1. For the sweet potatoes: Preheat the oven to 425 degrees F. Peel the skin off the potatoes using a vegetable peeler. Using a sharp knife, cut down potatoes into thin strips. Place on cookie sheet and toss with olive oil, salt and pepper. Arrange in a single layer. Cook for 15-20 minutes in oven. Half way through, flip the fries over.

2. For the burgers: Bring water to boil in a small saucepan. Add quinoa and cook according to package instructions. Meanwhile, in a bowl, mash the beans with a potato masher into a paste-like consistency. Add the remaining ingredients and mix thoroughly. Form into four patties. Heat a skillet with olive oil. Cook the patties for 3-4 minutes or until each side turns golden brown.

3. For the onions: While the burgers are cooking. Add olive oil and sliced onion. Cook for 2-3 minutes. Add beer. Bring to boil and let the beer reduce to a thin coating on the onions. Onions will caramelize in 5-10 minutes.

4. To assemble the burger: Slice a ciabatta roll in half. Brush with olive oil and toast. Spread stone ground dijon mustard on both sides of the bread. Add burger patty, fries, onions, then the cheese. Broil until cheese is melted. Then add lettuce, tomato, and the top of the ciabatta roll.

Enjoy your burger of the month! I hope the healthy juicy will become a legend in your house just like it has become in mine.

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