A meatless patty made with super foods sweet potatoes and black beans. Serve this sweet potato black bean veggie burger sandwiched in a bun or naked as a side dish.
These veggie burgers are ridiculously good. I say “ridiculously” because it really does seem quite crazy that mashed sweet potatoes with black beans and rice and the other ingredients would serve as a yummy healthy meat-free option over a ground beef burger. We love beef burgers, so that says A LOT coming from us. 😉
My kids even ate these burgers. Every last bite on their plate. Yeah, I know, right? Again, ridiculous.
This recipe makes 10 patties. We eat 3 of them (the kids split) and then I freeze the rest for another day. Super easy to re-heat in the oven after thawing overnight. My favorite way to serve them is sandwiched between my homemade burger buns with a layer of kale and simply doctored up ketchup (just a little Worcestershire mixed in).
Mix it up to your liking. You can use quinoa instead of rice or change up the spices, for example. I can guarantee no matter what, you’ll end up with a soft filling and delicious crispy outer edges and…
…a super satisfying meatless meal.
Sweet Potato Black Bean Veggie Burger
- 2 large sweet potatoes , peeled and cut into 1-inch pieces
- Olive oil
- 1 cup black beans from a can , drained and rinsed
- 1 cup cooked brown rice (I use microwavable)
- 1/2 cup finely chopped walnuts
- 1/2 cup finely chopped yellow onion
- 3 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon brown sugar
Preheat oven to 400 degrees F. Place peeled and cut sweet potatoes in a mound in the center of a shallow rimmed baking sheet. Drizzle a little olive oil over top and lightly season with salt and pepper. Toss with your hands and spread the potatoes evenly across the baking sheet in one single layer. Bake in the oven for 20-25 minutes, or until fork tender.
Adjust oven temperature to 375 degrees F. Place half of the black beans in a large mixing bowl and lightly mash with a fork. Stir in the rest of the beans. Add the sweet potatoes and mash with the beans. Stir in the rest of the ingredients until combined.
Use a 1/3 cup measuring cup to scoop leveled mounds onto a greased or parchment lined baking sheet. Bake for 20 minutes then flip and bake another 15-20 minutes, or until crispy on the outer edges.
Serve on small burger buns with kale and ketchup or as a side with a main dish. Store leftovers in the fridge for up to 3 days, or freeze.
To freeze: Allow patties to cool to room temperature. Transfer to a freezer bag in a single layer and freeze for up to 3 months. Thaw in the fridge overnight and reheat in the oven at 375 degrees until heated through.
Recipe source: Minimalist Baker