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Servings:

Sweet Potato Black Bean Veggie Burger

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!

Total Time

40min

4.0

3 Ratings

Author: Lemons and Basil

Servings:

Ingredients

•

1 can
(15 oz)

Black Beans , rinsed, drained

•

Large Sweet Potato

•

Egg

•

2 Tbsp

Tahini

•

2 tsp

Maple Syrup

•

Lemon , freshly squeezed

•

as needed

Cayenne Pepper

•

as needed

Ground Black Pepper

•

to taste

Salt

(optional)

•

4 Tbsp

Almond Meal

•

2 Tbsp

Ground Flaxseed

•

4 Tbsp

Panko Breadcrumbs

Cooking Instructions

Cook the Sweet Potato (1) in a microwave oven until soft. Once cooked, peel off the skin and place in a large mixing bowl.

Add Black Beans (1 can) to mixing bowl. Mash beans and sweet potato together until well blended.

Add Egg (1) to potato and bean mixture and stir well.

Preheat the oven to 350 degrees F (180 degrees C).

Combine the Tahini (2 Tbsp) , Maple Syrup (2 tsp) , juice from Lemon (1) , Cayenne Pepper (as needed) , Ground Black Pepper (as needed) and Salt (to taste) , and stir into potato mixture.

Toss in the Almond Meal (4 Tbsp) 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.

Once your patties are fairly firm, roll them in the Panko Breadcrumbs (4 Tbsp) .

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.

Serve on a toasted bun with toppings of choice – I strongly recommend the avocado!

Nutrition Per Serving

CALORIES

FAT

4.6 g

PROTEIN

2.0 g

CARBS

5.6 g