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Sweet Potato Black Bean Veggie Burger
Recipe

12 INGREDIENTS • 9 STEPS • 40MINS

Sweet Potato Black Bean Veggie Burger

4.0
3 ratings
I’ve made these Sweet Potato Veggie Burgers three or four times, modifying the ingredients slightly each time and I think this is finally the winner! My meat-loving husband ate two the night I made them and within a week asked if I could make them again – I’ll take that as a success!
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Sweet Potato Black Bean Veggie Burger
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Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
I’ve made these Sweet Potato Veggie Burgers three or four times, modifying the ingredients slightly each time and I think this is finally the winner! My meat-loving husband ate two the night I made them and within a week asked if I could make them again – I’ll take that as a success!
40MINS
Total Time
$0.84
Cost Per Serving
Ingredients
Servings
6
US / Metric
Black Beans
1 can
(15 oz)
Black Beans, rinsed, drained
Sweet Potato
1
Egg
1
Tahini
2 Tbsp
Maple Syrup
1/2 Tbsp
Lemon
1
Lemon, freshly squeezed
1 tsp juice per 6 servings
Cayenne Pepper
1/4 tsp
Cayenne Pepper
Salt
to taste
Salt
optional
Almond Meal
1/4 cup
Almond Meal
Ground Flaxseed
2 Tbsp
Ground Flaxseed
Nutrition Per Serving
VIEW ALL
Calories
69
Fat
4.6 g
Protein
2.0 g
Carbs
5.6 g
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Sweet Potato Black Bean Veggie Burger
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author_avatar
Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
Cooking InstructionsHide images
step 1
Cook the Sweet Potato (1) in a microwave oven until soft. Once cooked, peel off the skin and place in a large mixing bowl.
step 2
Add Black Beans (1 can) to mixing bowl. Mash beans and sweet potato together until well blended.
step 2 Add Black Beans (1 can) to mixing bowl. Mash beans and sweet potato together until well blended.
step 3
Add Egg (1) to potato and bean mixture and stir well.
step 4
Preheat the oven to 350 degrees F (180 degrees C).
step 5
Combine the Tahini (2 Tbsp), Maple Syrup (1/2 Tbsp), juice from Lemon (1), Cayenne Pepper (1/4 tsp), Ground Black Pepper (1/2 tsp) and Salt (to taste), and stir into potato mixture.
step 5 Combine the Tahini (2 Tbsp), Maple Syrup (1/2 Tbsp), juice from Lemon (1), Cayenne Pepper (1/4 tsp), Ground Black Pepper (1/2 tsp) and Salt (to taste), and stir into potato mixture.
step 6
Toss in the Almond Meal (1/4 cup) and Ground Flaxseed (2 Tbsp) and stir until you have a soft and moist mixture. You should be able to form a patty with the mixture - add in more almond meal if needed.
step 7
Once your patties are fairly firm, roll them in the Panko Breadcrumbs (1/4 cup).
step 7 Once your patties are fairly firm, roll them in the Panko Breadcrumbs (1/4 cup).
step 8
Bake for 20 minutes. If you would prefer to fry these, use coconut oil and fry them for a few minutes on each side until browned.
step 9
Serve on a toasted bun with toppings of choice – I strongly recommend the avocado!
step 9 Serve on a toasted bun with toppings of choice – I strongly recommend the avocado!
Tags
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Beans & Legumes
Dairy-Free
4th of July
Lunch
Microwave
Healthy
Shellfish-Free
Kid-Friendly
Dinner
Vegetarian
Potatoes
Summer
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