3 tbsp olive oil
1 tbsp brown sugar
1 tsp salt
3 medium onions, sliced ½-inch thick
½ cup Expatriate IPA, divided
15 oz can black beans, drained
1 cup cooked quinoa
1½ cups cooked sweet potato, cubed
1 cup rolled oats
1 tsp garlic powder
1 tsp cumin
1 tsp paprika
6 hamburger buns
½ cup vegan mayo
1 tbsp hot sauce
Juice of ½ lemon
Toppings: Arugula, red onion, avocado, tomato
Heat a large saucepan over medium heat. Add oil, brown sugar, salt, and onions. Stir well to combine. Lower heat and cook onions for 40-45 minutes, stirring regularly, until the moisture cooks out and onions starts to brown. Pour in ¼ cup of Expatriate IPA and simmer for 5 minutes.
In a large mixing bowl, add half of the IPA onions, black beans, quinoa, sweet potato, oats, garlic powder, cumin, paprika and remaining IPA. Season with salt and pepper to taste and mix well with a fork or potato masher. Shape into 6 patties.
Heat a large skillet over medium-high heat. Add a little oil and cook patties until brown on both sides, about 5 minutes per side.
Make dressing by combining mayo, hot sauce and lemon juice. Season. Assemble veggie burgers, topping with reserved IPA onions.
Find Expatriate IPA in Three Weavers Inglewood taproom and at select retailers. Click here to see more recipes like this one by the creative minds at Beer Belly.