Black Bean and Sweet Potato Burger
A plant-based black bean sweet potato burger, spiced and herbed for maximum flavor.
Servings 8
Equipment
- 1 Large bowl
- 1 skillet or baking tray
Ingredients
- 1.5 cups black beans or 1 can
- ½ large steamed sweet potato or 1/2 cup puree
- 1 flax egg
- 1 small hot pepper optional, to taste
- 4 smashed garlic cloves
- ½ medium red onion
- ⅓ cup chopped parsely
- 1 inch knob of ginger
- ½ tsp ground cumin powder
- ½ tsp dried oregano
- ½ tsp chipotle powder
- 1-2 cups cauliflower crumbs
- Sea salt to taste
Instructions
- Steam your sweet potato if not using a puree.
- Add the beans, flax egg, hot pepper, garlic, onion, parsley, ginger, cumin, oregano, and chipotle powder to the food processor. Mix until the beans are well incorporated, but leave some whole beans in there. It should be chunky, not a smooth paste.
- Pour the mixture out into a large bowl and add in the steamed sweet potatoes or the purée, and the cauliflower crumbs for binding. Mix well.
- Cover the mixture and refrigerate for 20 minutes
- Remove from the fridge and divide the mixture into 8 equal portions. Shape into patties.
- You can then cook them in a skillet with a spray of avocado oil until golden brown.
- If you are choosing to be oil free, place the shaped patties on a parchment covered baking tray and bake for 12 minutes at 430 F until golden brown, and then flip and bake for another 5-8 minutes.
Notes
I love serving these burgers with my delicious oil-free caramelized onions!
