Roasted Sweet Potato and Black Bean Burger
Delicious, hearty and nutritious.
Homemade veggie burgers are where it’s at. I mean, so many vegetables, beans and legumes can be turned into a burger. You could have a different veggie burger every night of the week! Let’s start with this roasted sweet potato and black bean burger.
This burger can be served on a bun, in a lettuce wrap, over a salad, or in a tortilla wrap. If you choose a lettuce wrap, you get extra fries. It’s the law.
Roasted Sweet Potato and Black Bean Burgers
Ingredients
- 3 sweet potatoes cubed and roasted
- 1 19 oz can black beans drained and well rinsed
- 1/4 cup nutritional yeast
- 1/4 cup barbeque sauce
- 1/2 cup walnuts toasted for 5 minutes
- 1/2 cup bread crumbs add more (up to 1 cup) if needed to form the burgers
- 1-2 drops liquid smoke
- 2 tsp soy sauce
- 2 tsp paprika
- 2 tsp chili powder
- 1 tsp oregano
- 2 tsp coriander
- 1 tbsp coconut oil
- salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat oven at 420°Peel and cube 3 sweet potatoes. Toss lightly with oil and salt and roast for 30 – 40 minutes, flipping halfway through cooking time. In a large mixing bowl, combine all ingredients, mushing everything up a bit (hands work well for this). Shape into burgers. Pan fry over medium heat, 3 minutes per side. Bake in oven, heated to 420° for 30 minutes, flipping halfway through.
Recipe Notes : Roasted Sweet Potato & Black Bean Burger
- Sweet potatoes are a highly nutritious food, rich in vitamins A, C, B6, B5, E, potassium, and Manganese. They are high in fibre and full of beta-carotene. A real super food! Sweet potatoes cook more quickly than regular potatoes, it’s important to keep an eye on them as they are roasting otherwise they will burn.
- Nutritional yeast is available at all health food, bulk stores (e.g. Bulk Barn) and most grocery stores. It adds vitamin B12 to the burgers. ‘Nooch’ is an inactive species of yeast, that has a cheese like flavour (you can sprinkle it on popcorn!). It’s often grown on molasses, and sugar beets.
- Lettuce ‘bun’: There are a few ways to replace the bun with lettuce. If you are attempting a wrap, layer a few whole pieces of lettuce and roll it up, covering your toppings and burger patty. Alternatively, you can cut large, full piece slices of your head of iceberg lettuce, creating 2 ‘slices’ to sandwich your burger. It will be messy! Bring a fork, just in case it all falls apart.
Topping options:
- Barbeque sauce
- Mayo (plant-based, like Hellmann’s Vegan or Veganaise)
- Avocado, tomatoes, sautéd onions, lettuce, grilled pineapple, pickles
- Plant-based cheese (Field Roast Chao, Farm Boy Vegan Cheese, Violife)
Stay tuned for more burger recipes, I assure you that our recipes as far better than store-bought frozen veggie burgers. Have you ever enjoyed a grocery store burger? I feel like I’ve tried ’em all, and am unfortunately always disappointed. We LOVE burgers around here, so we work very hard to refine our burger recipes so that you may enjoy them too!