Sweet Potato & Black Bean Veggie Burger

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If you are looking for a vegan and gluten free veggie burger that holds it shape and tastes great, look no further.  Packed with goodness,  I have altered this recipe to make it as simple as possible without compromising on flavour.  Your veggie friends and family will love them. 

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Sweet Potato, Sunflower Seeds, Rolled Oats, Ground Flaxseed, Cilantro (or Parsley), Black Beans, Garlic, Onion, Oregano, Cumin, Chili Powder and Salt.

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Mix the Ground Flaxseed with 2/3 cup Warm Water.  Allow to sit for 5-10 minutes to thicken.

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In a large mixing bowl mash the Black Beans leaving 1/3 of the beans intact for texture.

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Peel and grate the Sweet Potato.  You will need 2 cups grated.

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Add all of the remaining ingredients on top of the mashed black beans. I forgot to add the diced Onion in this photo but it’s in the burgers.

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Here I’m adding the Flaxseed mixture.  Mix the ingredients with a wooden spoon.

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Use your hands to thoroughly combine.

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Use a 1/2 cup  sized measuring cup for each burger and shape the mixture into disc shaped patties.

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Ready for the oven.

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Here you can see how thick I made them.  Bake for 30 min at 350 F.

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Right out of the oven.  Cool patties on a rack if not eating them right away.

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Sweet Potato & Black Bean Veggie Burger
Author: 
Recipe type: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 11
 
Pre-heat oven to 350 F. Line a baking sheet with parchment paper.
Ingredients
  • 6 Tbsp Ground Flaxseed
  • ⅔ cup Warm Water
  • 2 cans Black Beans (14 oz/398 ml each can), drained and rinsed
  • 1 Onion, diced (red or yellow onion)
  • 2 large Garlic Cloves, minced
  • 2 cups Sweet Potato, grated
  • ⅔ cup Cilantro or Parsley (fresh), chopped
  • 1 cup Sunflower Seeds
  • 2 tsp Chili Powder
  • 2 tsp Oregano, dried
  • 2 tsp Cumin, ground
  • 1 cup Rolled Oats
  • 1 – 1.5 tsp Salt
Instructions
  1. In a small bowl add the Ground Flaxseed and the Warm Water. Whisk to combine. Allow to sit for 5 -10 minutes to thicken.
  2. In a large mixing bowl, add the Black Beans and mash with a pastry cutter or potato masher. Only mash ⅔ of the black beans, leaving ⅓ intact to provide texture.
  3. Next, add the remaining ingredients: Sweet Potato, Onion, Garlic, Cilantro (or Parsley), Sunflower Seeds, Spices, and Oats, and Flaxseed Mixture. Mix well with a wooden spoon to start, then use your hands to thoroughly combine the ingredients.
  4. Using a ½ cup sized measuring cup, scoop up the mixture and then form into disc shaped patties.
  5. Place the patties on the prepared baking sheet.
  6. Bake for 30 minutes at 350° F. Cool on a rack if not eating right away.
  7. Eat the veggie burgers in a pita, wrap or burger bun with your favourite toppings. I used Hummus, Guacamole, Red Onion, Lettuce, Tomato and Cucumber. Delicious!
  8. To freeze left overs, wrap the burgers individually in plastic wrap. These burgers are also excellent as a veggie snack.