Sweet Potato Black Bean Burgers

These meatless burgers are packed with beans, sweet potatoes, rice and just the right blend of spices to make your mouth water! I’m not gonna lie…I’ve made so many variations of vegan veggie burgers that I’ve lost count. Why you ask? Well let’s just say that ever since I discovered them, I’ve been a little obsessed.

I first tried the smashed beet veggie burger from Cafe Hollander ( a local restaurant chain) and thought, “Wow, this is actually delicious.” It tasted nothing like a typical beef hamburger and I didn’t expect it to, hence, the veggie burger. But the fact that someone made vegetables formed into a hot patty, taste filling and delicious really intrigued me. “I would eat that again!” I thought. And why not? Typically speaking, homemade veggie burger recipes are made out of beans, vegetables, grains, and spices. Nourishing, satisfying, HEALTHY!

My quest was on to make my own perfectly seasoned and tastefully textured delicious burger. I tried this recipe and that. White beans, black beans, rice, quinoa, beets, sweet potatoes, spicy, not spicy and finally settled on this version to be the mainstay. I have a feeling that I will be making many more veggie burger variations on my blog site, ( I love them!) but I thought I would introduce you to this one first. I hope you make them and say, “I’d eat that again!”

Feel Great About Eating These!

With low saturated fat and cholesterol and a high amount of fiber per serving these are a great dinner option! In addition to having tons of protecting antioxidants to zap the free radicals floating around in your body, sweet potatoes, are rich in beta carotene and support a healthy immune system and promote healthful gut bacteria.

Black beans are high in fiber and protein and are among the best foods to reduce your risk of several serious medical conditions. They improve blood sugar regulation, calorie processing, and aid in heart health and weight management. Truly the miracle fruit!

Tips and Tricks

You can customize these burgers easily by swapping like ingredients. For example, try quinoa instead of rice, or chickpeas instead of black beans. Just be sure that you have the right consistency of mixture in the end when you go to form your patties. The mixture should hold together nicely and shape easily. These burgers have a firm outside with a softer inside. If you would like to crisp up the outside a bit, add a light spritz of oil to each side before popping them in the oven. Or, feel free to pan fry them for 4-5 minutes per side.

Don’t be shy about sauces and toppings! Try them with my vegan chipotle mayo, some crisp red onion, and some creamy avocado to cool everything down. They are also delicious in a more traditional style using ketchup, mustard, lettuce and pickles. One of my favorite ways to eat them is between two crisp leaves of iceberg lettuce. Let me know how you like yours!