Description
Deliciously hearty Sweet Potato Black Bean Burgers made with creamy mashed sweet potatoes, smoky spices, and nutty walnut meal, combined with brown rice for bulk. These vegan, gluten-free burgers are tender, flavorful, and perfect for a healthy meal served on buns or salad.
Ingredients
Main Ingredients
- 2 cups mashed sweet potato (~2 large sweet potatoes, organic when possible)
- Olive oil (for cooking sweet potato)
- 1 – 1 1/2 cups cooked brown rice (or substitute cooked quinoa with varied results)
- 1 cup cooked salted black beans (rinsed and well drained; if unsalted, add more salt to the burgers)
- 1/2 cup finely diced green onion
- 1/2 cup walnut or pecan meal (or very finely chopped nuts)
- 2 1/2 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp salt (to taste)
- 1/4 tsp pepper (to taste)
- 1/4 tsp chipotle powder (optional)
- 1 Tbsp brown sugar (optional, for added sweetness)
For Serving (Optional)
- Sliced avocado
- Sprouts, lettuce, or parsley
- Sliced onion
- Whiskey BBQ ketchup
Instructions
- Preheat and Bake Sweet Potatoes: Preheat your oven to 400°F (204°C). Cut sweet potatoes in half, rub with olive oil, and place cut-side down on a foil-lined baking sheet. Bake for about 30 minutes or until tender. Set aside and reduce oven heat to 375°F (190°C).
- Prepare Rice or Quinoa: While the sweet potatoes bake, cook 1 to 1 1/2 cups brown rice or quinoa. For rice, boil 2 cups water, add rinsed rice, simmer covered for 30 minutes until tender. For quinoa, sauté 1 cup rinsed quinoa in olive oil 1-2 minutes, add 2 cups water, simmer covered for 15 minutes until fluffy.
- Mash Beans and Mix Ingredients: In a mixing bowl, mash half of the black beans for texture. Add mashed sweet potato, 1 cup cooked rice, green onion, walnut or pecan meal, ground cumin, smoked paprika, salt, pepper, chipotle powder, and brown sugar if using. Mix well and adjust seasoning and texture; add more rice or nut meal if too wet.
- Form Burgers: Lightly grease a baking sheet. Line a 1/4 cup measuring cup with plastic wrap, fill with the mixture, press down to pack, then release onto the baking sheet. Gently press tops to flatten slightly for quicker baking, but keep moist and moldable.
- Bake Burgers: Bake at 375°F (190°C) for 30-45 minutes, flipping burgers halfway through (around 20 minutes) for even cooking. Bake longer for firmer texture as preferred; about 35 minutes total is ideal.
- Serve: Serve on slider buns (double stacked for more bulk) or atop a salad with avocado slices, red onion, greens, and whiskey BBQ ketchup or salsa.
- Storage and Freezing: Store leftovers covered in the fridge for up to 3-4 days. For freezing, par-bake for about 20 minutes, let cool, layer with parchment paper in a sealed freezer bag or container. Reheat frozen burgers at 375°F (190°C) for 20-30 minutes until heated through.
Notes
- To cook rice: Bring 2 cups water to boil, add 1 cup rinsed rice, reduce heat, cover and simmer 30 minutes.
- To cook quinoa: Rinse 1 cup quinoa, sauté in olive oil 1-2 minutes, add 2 cups water, cover and simmer 15 minutes until water absorbed.
- For firmer, grillable veggie burgers try Easy Grillable Veggie Burgers or Smoky BBQ Black Bean Burgers versions.
- This recipe is inspired by the Black Bean Burger at Beer Kitchen.
- Nutrition is estimated with the lesser amount of rice, walnut meal, and without optional ingredients.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Entrée
- Method: Baking
- Cuisine: Gluten-Free, Vegan
