Vegan Black Bean Sweet Potato Burger

Vegan Black Bean Sweet Potato Burger

Ingredients:
2 cups mashed sweet potatoes  (2 large)
Olive oil for cooking sweet potato
1 1/2 cooked brown rice (I added more - about 2 cups in total)
1 cup salted black beans - I used canned
1/2 cup diced green onion
1/2 cup walnut or pecan meal (I used very finely chopped walnut)
2 1/2 tsp ground cumin
1 tsp smoked paprika
1/4 tsp chipotle powder
1 tbsp brown sugar (optional but I did add this)
Salt and pepper to taste

Instructions:
1. Preheat oven to 400 degrees F. Cut sweet potatoes in half and rub with olive oil. Place face down on a foil lined baking sheet and bake for about 30 minutes.
Set this aside and turn your oven down to 375 degrees F.

2. While the potatoes are baking, cook your rice or quinoa

3. Add the black beans to a mixing bowl and mash half of them. This will give the burgers texture. Add the sweet potato. I literally squeeze the flesh out of the skin! Beautiful! Gently mash and then add 1 cup of the rice, green onion, spices and whatever nut meal you chose. Taste and if too wet add more rice or nut mixture. It should be moist but easy to mold.

4. Lightly grease a baking sheet

5. Mold your mixture into patties.

6. Bake burgers for 30-45 minutes, carefully flipping at 20 min. The longer you bake, the dryer they will get. It’s your preference.

7. Serve on your choice of bun (I used a gluten free bun) and add whatever toppings you desire.

I enjoyed vegan Swiss cheese, tomato slices, beet hummus, avocado, and lettuce. The flavours were wonderful together!

I don’t typically bake anything right away. I make burgers for freezing. I wrap each patty in foil greased with olive oil and put them in the freezer. That way I can pull one out when I want it.

These burgers do well in the oven but you can BBQ too. I would try not to handle the patty too much & cook on a lower temperature grill.

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