SWEET POTATO BLACK BEAN BURGERS
A vegetarian friend shared this recipe with our family. A hit! Serve with the toppings of your choice, like baby spinach or romaine lettuce, ketchup, mustard, avocado, red onion, and tomato slices.
Provided by ESPANA1
Categories Main Dish Recipes Burger Recipes Veggie
Time 1h16m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Poke a few holes into sweet potato with a fork; place on a greased baking sheet.
- Bake in the preheated oven until sweet potato can be easily pierced with a fork, 35 to 45 minutes. Remove from oven and cool until easily handled. Reduce heat to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
- Peel sweet potato and place into a large bowl. Add black beans and mash with a whisk or fork. Add oats, onions, Dijon mustard, cumin, ginger, salt, and cinnamon and mix until well combined. Shape mixture into 6 patties with wet hands and place onto prepared baking sheet.
- Bake in the preheated oven until cooked in the center and crisp on the outside, about 8 minutes on each side.
Nutrition Facts : Calories 227.1 calories, Carbohydrate 44.7 g, Fat 1 g, Fiber 13 g, Protein 10.8 g, SaturatedFat 0.2 g, Sodium 746.3 mg, Sugar 3.5 g
BBQ SWEET POTATO & BLACK BEAN BURGER
Summer is here at last! I'm craving all the summer foods including veggie burgers. I do buy some store-bought ones but I'm super picky about ingredients so sometimes I just prefer to make my own. I love BBQ flavor so I created this burger to use BBQ sauce. It's smokey and a tad sweet. Yummm! My favorite toppings for these are tomato, onion (would be great sautéed), avocado, bread and butter pickle chips and yellow mustard. They would also be great with coleslaw on them or on the side.
Provided by dishedanddressed
Categories Vegan
Time 40m
Yield 6 patties
Number Of Ingredients 13
Steps:
- Scoop the sweet potato flesh out of the skin into a large bowl. Discard the skin. Add black beans to bowl and use a potato masher to mash everything together. Some whole beans are ok.
- Add remaining ingredients and stir until everything is well combined. Chill mixture in the refrigerator for 2 hours. Don't skip this! It will help the patties stay together better.
- Preheat oven to 400 degrees.
- Form mixture into 6 patties and place on a large parchment lined baking sheet. Brush tops with olive oil. Bake for 25 minutes.
- Remove from oven. Brush tops with BBQ sauce. Flip over and brush other side with BBQ sauce. Return to oven and bake for 15 minutes. Remove from oven and let stand 5-10 minutes without touching them. This will help them to set.
- Enjoy on a bun with toppings.
Nutrition Facts : Calories 192.1, Fat 1.2, SaturatedFat 0.3, Sodium 598.6, Carbohydrate 37.9, Fiber 6.3, Sugar 3.2, Protein 7.6
SWEET POTATO & BLACK BEAN BURGERS
Sometimes a good vegetarian burger can be better than any beef burger. I think this one I made is pretty flavorful, and it's also fairly healthy. The leftovers freeze OK, but the patties are best reheated in an oven instead of a microwave.
Provided by rpgaymer
Categories Yam/Sweet Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, mash beans and potato together with a potato masher.
- Stir in egg, tahini, syrup, seasonings and flour. Mix well Form mixture into eight same-sized patties. If mixture is too moist to handle, add a tad more flour.
- Coat patties in Panko. You want them to be well-coated.
- Heat sunflower oil in a skillet over medium-high heat. Add the patties in batches and cook until browned on both sides, about 10 minutes. Transfer to a plate lined with paper towels until all patties are cooked.
- Serve inside hamburger buns or pitas. Top with sliced avocados and smears of Dijon mustard, or any topping you like.
Nutrition Facts : Calories 428.8, Fat 14.5, SaturatedFat 2.5, Cholesterol 23.2, Sodium 329.8, Carbohydrate 60.8, Fiber 12.5, Sugar 4.6, Protein 15.8
SWEET POTATO BLACK BEAN BURGER
This Sweet Potato Black Bean Burger with Chili Lime Mayo is made with quinoa, sweet potatoes, black beans and spices.
Provided by WKernan
Categories < 60 Mins
Time 45m
Yield 6 Burgers, 6 serving(s)
Number Of Ingredients 15
Steps:
- Cook sweet potatoes in 400 degree oven, cut side down for 30 minutes.
- While the sweet potatoes are baking, make the chili lime mayo. In a small bowl, mix together the mayo, chili garlic sauce and lime juice. Set aside.
- In a small bowl, add salt, onion powder, garlic powder, chili powder, oregano, cumin powder and black pepper. Mix together and set aside.
- In a large bowl, add black beans and cooked sweet potatoes. Mash until consistency is only slightly chunky. Some beans will be completely mashed and others will not. This will help create a nice texture.
- Add in cooked quinoa and spices. Mix together with hands and form into 8 burger patties, about 1/3 cup of mixture each.
- Place burger patties on a large baking sheet covered in parchment paper. Spray with olive oil and bake in 400 degree oven for 20 minutes. Flip over, spray other side with olive oil and bake for another 10 minutes.
Nutrition Facts : Calories 125.8, Fat 1.1, SaturatedFat 0.1, Sodium 101.2, Carbohydrate 24.1, Fiber 5.6, Sugar 1.4, Protein 5.7
BLACK BEAN BURGER
Make some healthy, hearty vegan burgers layered with avocado and served with a fresh crunchy carrot and cucumber salad alongside. They're full of goodness
Provided by Katy Gilhooly
Categories Dinner
Time 50m
Number Of Ingredients 19
Steps:
- Put the wholemeal bread and walnuts in a food processor and pulse to make fine crumbs.
- Prick the sweet potatoes with a fork and microwave for 5-10 mins until soft. Cut in half and scrape the cooked centres into the food processor with the bread and walnut crumbs. Make sure the beans are drained thoroughly then add them to the processor with the paprika, cumin, onion granules, and tomato puree. Season generously and pulse until the mixture is mostly smooth and holding together. Divide the mix into 4 patties and chill for 20 mins to firm up.
- Meanwhile make the side salad by mixing the cucumber, carrot, coriander, lime juice and rapeseed oil together. Season and put to one side.
- Heat the oil in a large non-stick frying pan over a medium heat. Add the patties and fry for 4-5 mins on each side until golden and hot through. Place a small handful of rocket into each burger bun. Top with the tomato slices, burgers, and then avocado. Add a dollop of coconut yogurt or burger sauce of your choice. Serve with the carrot and cucumber salad alongside.
Nutrition Facts : Calories 509 calories, Fat 27 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 16 grams sugar, Fiber 14 grams fiber, Protein 14 grams protein, Sodium 0.43 milligram of sodium
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SWEET POTATO BLACK BEAN BURGER (PLANT-BASED BURGER)
From alphafoodie.com
5/5 (7)Calories 244 per servingCategory Main
- Place on a baking tray and spray with some olive oil or another cooking spray. Then bake the sweet potato, onion, and garlic for 25-30 minutes at 180ºC/350ºF. Flip them halfway through cooking.
- In the last 15 minutes, add the beans to the oven. This allows them to bake and dry for a bit. You can skip this step if you prefer the burgers wetter/mushier.
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- Preheat oven to 350 degrees F (176 C) and spread rinsed, dried black beans onto a parchment-lined baking sheet. Bake beans for 6 minutes. Then add pecans to the baking sheet and bake for 10 minutes more. The nuts should be fragrant and golden brown (be careful not to burn), and the beans should appear dry and cracked open (this way, they do not become mushy in the burger mix). Set aside to cool. Increase oven temperature to 375 degrees F (190 C).
- In the meantime, heat a medium to large cast-iron or metal skillet over medium/medium-low heat. Once hot, add oil (or water) and the sweet potato. Cover and cook for 3-4 minutes, turning heat down if the potatoes are browning too quickly. Once browned on the underside, flip and cook for 3-4 minutes more or until tender and golden brown. Remove from the pan.
- To the still-hot pan, add the sliced mushrooms and coconut aminos (optional - sub a little salt otherwise) and cook on medium/medium-high for about 4-5 minutes, stirring frequently, or until they’re browned, fragrant, and cooked down to half their size. Set aside.
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