sweet potato black bean burger
If you don’t have dinner plans for tonight, I’ve got you covered. Whether you’re reading this on the day I publish it, Cinco de Mayo, or some random Tuesday in July, these Sweet Potato and Black Bean Burgers are a good idea.
I’m of the camp that veggie and/or bean burgers are always a good idea. It’s probably my #1 most ordered item when I go to restaurants. Without a doubt, I prefer a good veggie burger to a good hamburger.
sweet potato black bean burgers
Sweet-Potato-Black-Bean-Burgers
These Sweet Potato Black Bean burgers are vegan, gluten-free, and bursting with flavor. They are easy to make with a crispy exterior and tender inside!
Prep Time: 10 mins Cook Time: 12 mins Total Time: 22 mins
ingredients
1 tablespoon ground flaxseed meal+3 tablespoons water (or 1 egg)
1 cup cooked mashed sweet potato (from 1 large or 2 smaller sweet potatoes)
1/2 cup cooked quinoa
1 (15 ounce) can black beans, drained and rinsed
1/4 cup loosely packed fresh chopped cilantro
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1/8 teaspoon garlic salt
1/4 teaspoon salt
1 tablespoon lime juice
oil (I like avocado oil for this)
instructions
Mix together your flaxseed meal and water and set it aside until it gels.
Place all ingredients in a bowl and mix well. Use a potato masher or the back of a large spoon to mash the beans, leaving a few in tact for texture.
In a large skillet, heat a thin layer of oil over medium high heat.
Form the sweet potato mixture into 6 patties.
When the skillet is hot enough to sizzle, add the patties, in batches if necessary. Cook on one side until a crispy exterior is formed, about 5-7 minutes.
Carefully flip each patty and cook an additional 5 minutes on the second side.
Serve with your favorite toppings like guacamole. Enjoy!