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Black Bean Sweet Potato Veggie Burgers Recipe

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These Black Bean Sweet Potato Veggie Burgers offer a wholesome, delicious plant-based alternative to traditional burgers. Packed with mashed black beans, creamy sweet potato, and vibrant veggies, these patties are seasoned with a blend of spices and baked to perfection. They are perfect for a nutritious lunch or dinner, served on hamburger buns with your favorite toppings like avocado, vegan cheese sauce, lettuce, tomato, and red onion.

Ingredients

Main Ingredients

  • 1 medium sweet potato
  • ⅓ red onion, diced
  • ½ red bell pepper, diced
  • 2 cloves garlic, minced
  • 15 oz can black beans, rinsed and drained
  • ½ cup corn (fresh, canned, or frozen)
  • 1 tablespoon coconut aminos (or tamari or soy sauce)
  • ¾ teaspoon salt
  • ½ teaspoon cajun seasoning
  • ½ teaspoon paprika
  • ¼ teaspoon chili powder
  • ¼ teaspoon black pepper
  • ½ cup rolled oats

Serving and Toppings

  • Hamburger buns
  • Avocado or guacamole
  • Vegan cheese sauce
  • Lettuce
  • Tomato slices
  • Additional red onion slices

Instructions

  1. Cook the Sweet Potato: Pierce the medium sweet potato several times with a fork and microwave it on high for about 6-7 minutes until fork-tender. Allow it to cool slightly before scooping out the flesh and mashing it until smooth.
  2. Preheat the Oven: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper to prevent sticking.
  3. Prep the Veggies: Finely dice the red onion and red bell pepper, and mince the garlic cloves. For ease, you may use a food processor to chop these.
  4. Mash the Black Beans: In a large bowl, mash the black beans with a fork or pulse in a food processor until mostly broken down but still a bit chunky to preserve texture.
  5. Mix Ingredients: Add the mashed sweet potato, diced veggies, corn, coconut aminos, rolled oats, salt, cajun seasoning, paprika, chili powder, and black pepper to the mashed beans. Stir thoroughly until the mixture is well combined and thick enough to hold together.
  6. Form Patties: Scoop about ½ cup of the mixture for each patty and shape them into 3 to 4-inch wide patties approximately ½-inch thick. This recipe yields about 6 burgers.
  7. Bake the Burgers: Arrange the patties on the prepared baking sheet and bake in the preheated oven for 30 minutes, flipping them halfway through to ensure even browning.
  8. Optional Pan-Fry for Crispiness: For a crispier exterior, heat a little oil in a skillet over medium heat after baking. Pan-fry the patties for 6-7 minutes total, flipping halfway through until golden and crispy.
  9. Assemble and Serve: Place the baked patties on hamburger buns and top with avocado or guacamole, vegan cheese sauce, lettuce, tomato, and red onion to your liking. Serve immediately.

Notes

  • Microwaving the sweet potato is a quick method, but you can roast it in the oven for about 45 minutes at 400°F for a deeper flavor.
  • Using rolled oats helps bind the patties without needing eggs, making this recipe vegan-friendly.
  • If you do not have coconut aminos, tamari or soy sauce are great substitutes.
  • For gluten-free options, ensure your rolled oats and hamburger buns are certified gluten-free.
  • The pan-frying step is optional but adds a nice crispy texture to the patties.
  • The burgers store well in the fridge for up to 3 days and freeze nicely for meal prep.

Find it online: https://bitezly.com/black-bean-sweet-potato-veggie-burgers-recipe/