Sweet Potato Bean Burger

Sweet Potato Bean Burger

In honor of National Burger Day, and as part of Meat Free May, I decided to try a new burger recipe based on a recipe for Smoky Sweet Potato Burgers I found on ForksOverKnives.com. I was intrigued by the recipe for a couple of reasons, including the fact that it’s made with sweet potatoes as part of the burger, and it’s both vegetarian- and vegan-friendly. It also gave me another opportunity to add to my list of recipes for my 50 in 15 Challenge. I adapted the recipe a little bit to suit what I had on hand, as well as my own personal preferences. The end result was a nice, moist, and flavorful burger that I will definitely be making again in the future.

Ingredients

  • 6 hamburger buns
  • 15 oz. can white beans, rinsed and drained
  • 1 large sweet potato
  • 2 tbsp. non-dairy milk
  • 1 tbsp. nutritional yeast
  • 1 1/2 tsp. smoked paprika
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 2 tbsp. ketchup
  • 1/2 c. oats
  • Sea salt
  • Freshly ground black pepper

Directions

  1. Preheat oven to 400° F. Line a baking sheet with parchment paper and set aside.
  2. Mash the beans with a fork or masher until no whole beans are left, but the mixture is still a little bit chunky.
  3. Cut the sweet potato into 1/2″ chunks and steam for 15-20 minutes, or until tender enough for a fork to penetrate easily.
  4. Combine the steamed potatoes with the non-dairy milk and mix them with a masher until smooth.
  5. Mix the mashed beans with 1 cup of the mashed sweet potatoes, nutritional yeast, ketchup, and spices. Season with salt and pepper, to taste.
  6. Add in the oats and stir again to combine.
  7. Separate into 6 equal portions and roll into balls. Place the balls on the prepared baking sheet, pressing each lightly into a patty with your palm.
  8. Bake for 10-12 minutes, flip over with a spatula, and bake for an additional 6-8 minutes. If needed, bake for a few more minutes until the patties are deep in color and the outside is lightly crisped.
  9. Top each burger with toppings of your choice. Eat and enjoy!

Notes

As mentioned above, I adapted the original recipe a bit to suit what I had on hand, as well as for my own personal preferences, so feel free to do the same for yourself. Also, be forewarned that the mixture gets a bit sticky when forming the patties. But trust me, the end result is well worth the stickiness.

If you’re like me, you won’t necessarily consume all of these burgers at once. I end up freezing the unused patties after they are formed, placing each patty between 2 squares of parchment paper and sealing in a freezer-safe bag. This way, when you get a hankering for one of these delicious burgers, you can simply take it out of the freezer, thaw it, bake it, and enjoy!

So there you have it. A nice, healthy, vegetarian- and vegan-friendly burger to help you celebrate National Burger Day, or simply to enjoy any day of the year.

Bon Appétit!

 

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