Black Bean & Sweet Potato Burgers
While burgers are absolutely delicious, try substituting the meat for a black bean and sweet potato based patty loaded with fiber, vitamins, and nutrients. Weather you pair it with your favorite burger toppings or add it to a salad, these Black Bean & Sweet Potato Burgers are the perfect addition to any meal.
Makes about 8 burgers
- 1⁄2 cup old fashioned rolled oats, gluten free if needed
- One 15oz can black beans, drained and rinsed
- 1⁄2 cup red onion, roughly chopped
- 1⁄2 cup red bell pepper, roughly chopped
- 2 Tbsp tomato paste
- 1 1⁄2 cups mashed cooked sweet potato
- 1 1⁄4 cups cooked quinoa
- 1⁄2 cup corn kernels
- 1 tsp ground cumin
- 1 tsp dried oregano
- 3⁄4 tsp granulated garlic
- 1⁄2 tsp paprika
- 1⁄2 tsp salt
- 1⁄4 tsp pepper
- 8 hamburger buns, optional (use gluten free buns if needed)
- Your favorite burger toppings like sliced red onion, spinach or lettuce, avocado, cheese, etc.
- Using a food processor fitted with a steel blade, pulse the oats a few times until coarsely ground but not as fine as oat flour. Remove the oats from the food processor and set aside in a small bowl.
- Add 3⁄4 cup of the black beans along with the red onion, red bell pepper, cumin, oregano, garlic, paprika, salt, and pepper to the food processor. Pulse several times until the red onion and red bell pepper are finely chopped, the spices have combined, and the beans have created a thick paste. Stop the machine and pour the bean mixture into a large mixing bowl.
- Add the mashed sweet potato and tomato paste to the bowl with the bean mixture. Mix well to combine. Stir in the remaining black beans and corn. Stir in the the quinoa and oats and mix well until totally combined. The burger mixture will be fairly soft. Cover the bowl with some plastic wrap and refrigerate for 1 hour - this helps the patties hold together a little bit better.
- Once chilled, Preheat the oven to 400°F and line two baking sheets with parchment paper.
Use a 1⁄2 cup measuring cup to scoop out the mixture. Lightly press it down into the measuring cup, then shake it out and place it on a parchment-lined baking sheet. Use your palm to gently flatten and shape the burger, leaving it about 1⁄2” thick. Repeat this process with each patty.
- Bake the patties for 20 minutes. Remove from the oven, carefully flip them, then return to the oven and bake another 15-20 minutes. They will have a nice crust on the outside, and will be slightly soft on the inside.
- Serve on hamburger buns (if using) with your favorite burger toppings.
- It should take about 2 medium sweet potatoes or 1 very large sweet potato to have enough mashed potato for the recipe. To make the mash, cut each sweet potato in half length-wise, rub with a little olive oil, and place face down on a foil-lined baking sheet. Bake at 400°F for 30 minutes. Allow to cool completely before removing the skins and mashing the potato.
- Cook your quinoa according to the package directions. Using 1⁄2 cup of uncooked quinoa will yield enough cooked quinoa for the recipe.
- Leftovers can be refrigerated in an air-tight container and used within 1-2 days, or can be frozen for later use.
Don't want to miss anything?
Get the latest recipes, workouts, success stories, tips and more right in your inbox.