Smokey & Spicy Black Bean Sweet Potato Burger
Author: Rachel Carr
Recipe type: Entree
Cuisine: Vegan
Prep time:
Cook time:
Total time:
Serves: 8 servings
- 1 Tablespoon olive oil
- 1½ cups chopped onion
- 2 cans black beans, drained
- 2 cups cooked sticky rice
- 390g roasted sweet potato flesh (about 1 large sweet potato)
- 8 prunes
- 2½ cups organic GF rolled oats, milled in a food processor
- 2½ teaspoons garlic powder
- ½ teaspoon black pepper
- 3-4 teaspoons salt
- 4 teaspoons smoked paprika
- 3 teaspoons chili powder
- 3 teaspoons ground cumin
- 8 burger buns
- 1 small head lettuce
- 2 tomatoes
- 1 red onion
- 1 package follow your heart sliced cheese
- dijon mustard
- sriracha
- pickles
- Roast the sweet potato at 350° F until soft in the center, or about 45 minutes to 1 hour.
- Sauce the onions in the olive oil for 5-7 minutes until translucent.
- Drain the black bean in a colander and rinse. Set aside until ready to use.
- Add the rolled oats to a blender or food processor and process until smooth.
- In a large mixing bowl, add the cooked onions, black beans, cooked rice, sweet potato flesh and prunes.
- Mash with a sturdy whisk or a potato masher.
- Add half the mixture to a food processor, and puree until smooth.
- Mix back into the bowl with the rest of the burger mixture and stir by hand.
- Mix in the milled oats little by little until the mixture becomes more dry and stiff.
- Form into 8 4½ oz. patties.
- Pre-heat your oven to 350° F and place the patties on an oiled sheet pan and bake for 30 minutes.
- Flip the patties after 30 minutes and bake for another 10-15 minutes on the other side.
- To serve, you can sear the baked patties on a grill or in a pan.
- Build your burger on a bun with lettuce, tomato, sliced tomato and onion, mustard and sriracha.
- You can use vegan mayo or ketchup if you like!
- I added squash blossoms to my burger here. The possibilities are endless!
Recipe by Plant Craft at https://www.rachelcarr.com/smokey-black-bean-sweet-potato-burger/
3.5.3208