Home Smokey Black Bean Sweet Potato Burger [Vegan]

Smokey Black Bean Sweet Potato Burger [Vegan]

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This recipe is packed with protein from the black beans and oats, and flavor of the sweet potato and spices. The smoked paprika gives a nice smokey and mildly spicy flavor.

Smokey Black Bean Sweet Potato Burger [Vegan]

Calories

442

Serves

8

Cook Time

120

Ingredients

To Make the Burger Patties:

  • 1 tablespoon olive oil
  • 1 1/2 cups chopped onion
  • 2 cans black beans, drained
  • 2 cups cooked sticky rice
  • 1 large sweet potato
  • 8 prunes
  • 2 1/2 cups organic gluten-free rolled oats, milled in a food processor
  • 2 1/2 teaspoons garlic powder
  • 1/2 teaspoon black pepper
  • 4 teaspoons salt
  • 4 teaspoons smoked paprika
  • 3 teaspoons chili powder
  • 3 teaspoons ground cumin

To Assemble the Burgers (optional):

Preparation

  1. Roast the sweet potato at 350° F until soft in the center, or about 45 minutes to 1 hour.
  2. Sauté the onions in the olive oil for 5-7 minutes until translucent.
  3. Drain the black bean in a colander and rinse. Set aside until ready to use.
  4. Add the rolled oats to a blender or food processor and process until smooth.
  5. In a large mixing bowl, add the cooked onions, black beans, cooked rice, sweet potato flesh, and prunes.
  6. Mash with a sturdy whisk or a potato masher.
  7. Add half the mixture to a food processor, and puree until smooth.
  8. Mix back into the bowl with the rest of the burger mixture and stir by hand.
  9. Mix in the milled oats little by little until the mixture becomes more dry and stiff.
  10. Form into 8, 4 1/2-ounce patties.
  11. Pre-heat your oven to 350° F and place the patties on an oiled sheet pan and bake for 30 minutes.
  12. Flip the patties after 30 minutes and bake for another 10-15 minutes on the other side.
  13. To serve, you can sear the baked patties on a grill or in a pan.
  14. Build your burger on a bun with lettuce, tomato, sliced tomato and onion, mustard and hot sauce.

Nutritional Information

Per Burger Patty Serving: Calories: 442 | Carbs: 78 g | Fat: 8 g | Protein: 16 g | Sodium: 399 mg | Sugar: 2 g

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AUTHOR & RECIPE DETAILS


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Rachel Carr has been a vegan / vegetarian chef for over 10 years, working at many different restaurants in Los Angeles. She’s been blogging about vegan cuisine since 2014 with her blog Plantcraft. She gets inspired by seasonal produce and cuisines from all over the world!



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