Nov 102011

In the fall I find myself just trying to dream up new ways to use sweet potatoes.  Last year I made sweet potato falafel, fries, and chips.  I really just can’t get enough.  I’ve found that my favorite preparations are ones that combine some heat with the natural sweetness of the potatoes–no brown sugar and marshmallows here.  This is a filling, healthy, veggie burger recipe perfect for a sweet potato lover like me!!

Nutritional Highlights: Take a look at the ingredients we have in here: sweet potato, black bean, oats, quinoa.  Pretty powerful cast don’t you think?  We have plenty of protein from the quinoa and black beans.  Tons of fiber from the oats and black beans.  Plus beta carotene from the sweet potatoes.  These burgers are totally vegan (no animal products used).  This also means that they can be a little crumbly so be sure to pack the mixture tightly when forming the burgers.  These are spicy, sweet, and filling, perfect topped with some healthy fat from an avocado.  Also, they’re gluten free!  Promise they’re not flavor-free though!

Sweet Potato Black Bean Burgers 
Adapted from edible perspective
yields 8 burgers – 
  • 15oz black beans, drained + rinsed
  • 3c cubed sweet tater, cooked + skin on [~1.5lbs]
  • 1/2c frozen or fresh corn
  • 2/3c finely chopped onion [1/2 medium onion]
  • 2 large garlic cloves, finely minced
  • 1/2c cooked quinoa
  • 6T rolled oats, partially ground
  • 2T sunflower seeds
  • 1/2t salt
  • black pepper
  • 1t cumin
  • 1t oregano
  • 1/4t coriander
  • 1t chili powder
  • 1/4t cayenne [optional]
  • 1T olive oil
  1. Preheat your oven to 375* once you finish cooking the quinoa + potato.
  2. Mash half of the beans in a bowl until paste-like.
  3. Add in the rest of the beans and give a very light stir/mash to combine.
  4. In a large bowl, mash the sweet tater.  Each cube should be mashed, but you don’t want it creamy.
  5. Stir in the salt, pepper, oregano, coriander, chili powder, cayenne [if using] and olive oil, until combined.
  6. Mix in the onion, garlic, corn, black beans, quinoa, sunflower seeds, and ground oats, until just combined.
  7. Taste, and adjust seasonings to your liking.
  8. Form into balls, between your hands and flatten into 1/2”-3/4” thick patties.  This should make 8 medium/large patties.
  9. Place on a pan lined with parchment paper [or lightly greased pan] and bake on each side for 15min, flipping once, half-way through.
  10. Remove from oven + serve! 
*If you want to refrigerate or freeze them, let fully cool on a cooling rack.  Place in a sealed container for the fridge, or wrap in saran, then foil, then in a bag for the freezer.  If reheating a frozen burger, let it thaw completely.  Re-heat in a greased pan, over medium heat for ~3-5min per side, until hot throughout.
*To make the ground oats – Pulse your blender on + off, until you have the consistency about half way to flour.
*Instead of ground oats, feel free to sub – millet flour, oat flour, quinoa flour, whole wheat flour, etc.

  One Response to “Sweet Potato Black Bean Veggie Burgers”

  1. Definitely trying this

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