This sweet potato black bean burger is easy and a perfect meatless meal option. It's a delicious and nutritious plant based burger that uses familiar ingredients. This impossible burger will soon become your favorite!
Course: Main Course
Cuisine: American, Plant Based, Vegetarian
Keyword: impossible burger, plant based burger, plant based burger recipe, sweet potato black bean burger, sweet potato burger
Author: Nikki Gladd
2large sweet potatoes, peeled and cut into 1-inch pieces
1cupblack beans from a can, drained and rinsed
1cupcooked brown rice(I use microwavable for convenience)
1/2cupfinely chopped walnuts
1/2cupfinely chopped yellow onion
1/4teaspoonground black pepper
Preheat oven to 400°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.
Lower oven temperature to 375°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 scoop to form 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 wrapped in lettuce. 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°F until heated through.