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Sweet Potato Black Bean Burgers
www.theconsciousplantkitchen.comThis vegan spicy black bean burger recipe is a flavorsome homemade black bean burger patty packed with sweet potatoes, walnuts, and lots. It's filling, high-protein, super firm, and juicy.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/sweet-potato-black-bean-burger/ or scan the QR code here ➡️
Servings: 4 patties (1/2 cup)
Calories: 141.1kcal
Ingredients
- ¾ cup Sweet Potato peeled, cubed, equivalent 1 medium sweet potato
- 1 can Black Beans rinsed, drained (15 oz, 400 g cooked black beans)
- ¼ cup Old-Fashioned Rolled Oats
- ¼ cup Walnuts
- 1 small Onion finely diced, about 3 tablespoons
- 1 teaspoon Smoked Paprika
- ½ teaspoon Garlic
- ¼ teaspoon Salt
- ½ teaspoon Onion Powder
- ½ teaspoon Ground Cumin
- 2 tablespoons Tomato Paste
- 1 teaspoon Tamari Sauce or soy sauce
- 5-6 tablespoons All-Purpose Flour
To glaze patties
- 3 tablespoons Vegan Barbecue Sauce to glaze the patties
Instructions
- Preheat the oven to 400°F (200°C). Line two large baking sheets with parchment paper. Oil paper with cooking oil spray. Set aside.
- Cook sweet potato cubes - I use my air fryer sweet potato cubes recipe to cook them. But you can also lay the cubes in a single layer on one of the prepared baking sheets. Spray cubes evenly with cooking oil, and bake for 15 minutes, flipping halfway.
- Cool down the roasted sweet potato cubes at room temperature.
- Meanwhile, in a food processor, blend the rolled oats and walnuts until they look like flour.
- Add all the remaining ingredients except the vegan barbecue sauce used for glazing.
- Blend on medium-high speed until it forms a paste with no chunks. If too wet, blend in extra tablespoons of flour, adding one tablespoon at a time. If too dry, add 1-2 tablespoons of water.
- Split the batter into 4 balls of about 1/2 cup. The mixture is sticky, so grease your hands with oil to handle it easily, then place each ball on the prepared baking sheet, leaving two thumb spaces between.
- Spray the balls with cooking oil, then press with lightly oiled hands into a 1-inch burger patty.
- Bake at 350°F (180°C) for 15 minutes. Flip the patties, brush vegan barbecue sauce on both sides of the patties, and return to the oven for 15 minutes.
- Serve in a burger bun with lettuce, tomatoes, red onion, vegan burger sauce, vegan cheese, and mashed avocado.
Notes
Can I freeze sweet potato black bean burgers?
Freeze your vegan black bean patties in an airtight container. Make sure they don't overlap, or it gets difficult to thaw individually. Otherwise, place a piece of parchment paper between each patty to prevent them from sticking together. Rewarm in a hot frying pan or the oven.
How to store black bean burgers
Store in the fridge for up to 3 days in an airtight container. Rewarm in a lightly oiled frying pan or the oven for 8 minutes at 300°F (150°C).
Gluten-free - use gluten-free certified oats and all-purpose gluten-free flour.
Nut-free - swap walnuts for sunflower seeds.
Nutrition
Serving: 1patty | Calories: 141.1kcal | Carbohydrates: 20.6g | Protein: 4g | Fat: 5.4g | Saturated Fat: 0.6g | Polyunsaturated Fat: 3.7g | Monounsaturated Fat: 0.8g | Sodium: 308.4mg | Potassium: 275.3mg | Fiber: 2.9g | Sugar: 3.1g | Vitamin A: 3911.2IU | Vitamin C: 3.9mg | Calcium: 31.2mg | Iron: 1.6mg | Magnesium: 34.9mg | Phosphorus: 86.1mg | Zinc: 0.7mg