I’m currently home for the Christmas holidays and staying at my sister and her partner’s house. Her partner is vegetarian which is amazing because I love experimenting in the kitchen, learning new things and it means I’m eating more vegetables and generally feeling healthier so it’s a win-win.
It’s currently summer here in Australia and like 40°C./104°F and the sun is
fkn piercing down and making everyone feel like they’re going to burst into flames (can you tell I hate summer yet? haha). So obviously quick easy dinners are what we want, and burgers are always a favourite. These Sweet Potato BlackBean Burgers are not to be slept on. So good, so so so good! This is coming from a meat loving burger freak, example A – Greek Lamb Burgers & example B – Miso Chicken Burger. This Sweet Potato and Black Bean Veggie Burger beat almost every meat burger I’ve ever eaten! (there’s a place in Melbourne Leonards House of Love – That does the best hamburger I’ve ever eaten)
The patty is made of sweet potato, black beans and spiced with smoked paprika, cumin, chilli, and roasted garlic giving it a smokey Mexican flavour. The caramelised onions add a light zing and avocado adds creaminess. It’s a party in the mouth!
I can’t believe these Sweet Potato Black Bean burgers are healthy and packed with so many nutrients, they seriously taste so good. So easy to throw together plus they’re vegan and gluten-free, is this real life?
I’ve been eating them for breakfast, lunch and dinner! I love adding Sriracha if I’m feeling a little spicy.
When I first made the burgers I only made them with one patty each. Rookie error – these are defiantly a two-patty kind of burger, so stack them up. Don’t worry about getting messy. And please for the love of god don’t use a knife and fork to eat the burger.
Scroll to the bottom for full recipe video 🙂
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MAKE SURE YOU PIN THESE SWEET POTATO BLACK BEAN BURGERS FOR LATER!
- 1 sweet potato, roasted and cooled
- 1 cup oats
- 1 can black beans
- 2 cloves roasted garlic
- 2 tsp smoked paprika
- 2 tsp chilli flakes
- 2 tsp cumin
- salt and pepper to season
- 2 tbsp olive oil
- 2 red onions, sliced
- 1/4 cup balsamic vinegar
- 1 tbsp honey or sugar (if vegan)
- tomatoes, sliced
Preheat oven to 200°c
Roast the sweet potatoes until soft and tender about 40 minutes and then let cool.
In a food processor add the sweet potato, beans, garlic, oats and spices and blend until well combined, shape into patties and place into the fridge for 30 minutes.
Cook vegetable patties in a frying pan over medium heat for 5 minutes each side.
Slice and add the onions to a saucepan with olive oil, cook for 20 minutes or until soft, stir-frying every so often. Add the honey and balsamic vinegar and cook until liquid has reduced around 5 minutes.
Assemble burgers by spreading avocado on the bottom bun, followed by rocket then the burger patties, tomato and caramelized onions.