Sweet Potato and Black Bean Veggie Burger
These amazing sweet and spicy veggie burgers are both vegan and gluten free. Can be served as traditional burgers, or on their own with toppings like guacamole, salsa etc.
- 1 1/2 lb sweet potatoes
- 1/3 cup uncooked quinoa or millet (one cup cooked)
- 1 cup old fashioned oats
- 1 can black beans (15 oz), rinsed
- 1/2 small red onion, diced
- 1/2 cup fresh cilantro, chopped
- 2 tsp cumin
- 1 tsp chili powder
- 1 tsp chipotle powder or smoked hot paprika
- 1/2 tsp cayenne (optional)
- Roast the sweet potatoes: Preheat the oven to 400 degrees Fahrenheit. Slice the sweet potatoes down the center lengthwise. Place the sweet potatoes cut side down on a rimmed baking sheet. Roast until they yield to a gentle squeeze, 30 to 40 minutes or longer. Once the sweet potatoes are cool enough to handle, remove the skin (it should pull off easily) and roughly chop the insides. Set aside to cool completely.
- Cook the millet: In a small saucepan, bring 1 cup of water to boil. Stir in the millet, reduce heat to low and simmer, covered, until tender (about 25 minutes). Drain off any remaining liquid and set aside to cool. OR cook the quinoa: Rinse the quinoa in a fine mesh colander, then combine with ⅔ cup water in a small saucepan. Bring the mixture to boil, then cover and reduce heat to maintain a gentle simmer. Simmer for 15 minutes, then remove from heat and let the quinoa steam with the lid on for 5 minutes. Then drain off any excess water and set aside to cool.
- Grind the oats: Use a food processor or blender to grind the oats until the flakes are broken up, but not as fine as flour.
- Mix the burgers: In a large mixing bowl, combine the cooled sweet potatoes and millet, black beans, onion, cilantro, cumin, chili powder, chipotle or paprika, cayenne (optional, add to taste for spicier burgers) and salt. Use a potato masher or big mixing spoon to mix really well. It’s ok if the black beans get smashed in the process.
- Mix in the oats: Sprinkle the ground oats over the mixture and mix well with a big spoon until the mixture holds together when you shape a portion into a patty. If possible, cover and refrigerate the mixture for best results (the patties will hold together better during cooking if they are chilled first).
- Shape the burgers: Gently shape it into a patty of preferred size. I make 4 or 5 average shaped patties. Use your hands to gently flatten the burgers and smooth out any jagged edges.
- Pan fry the burgers: Heat 1 tablespoon oil (coconut oil is best as it does not burn as easily as olive oil) in a large cast iron or non-stick skillet over medium heat. When it’s hot, place several burgers in the pan, leaving enough room to flip them. Cook each patty until browned and heated through, about 3 to 4 minutes per side. Add 1 tablespoon oil to the skillet for each pan of burgers you fry.
- IF YOU’D RATHER BAKE THE BURGERS: Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Brush the patties liberally with extra-virgin olive oil, then place them on the baking sheet and bake until the patties are deeply golden on the outside, about 35 minutes, flipping halfway.
- Can be be made ahead of time and stored in fridge or freezer.