What can you serve with sweet potato black bean burgers?

For a low-carb option, serve in a lettuce bun. Try topped with roasted red peppers or quick pickled red onions. Try this vegan tzatziki , spicy vegan mayo or vegan caesar dressing for a burger sauce. Serve with baked parsnip fries , oil-free fries , arugula peach salad or something like this Greek pasta salad , Mediterranean orzo salad or avocado corn salad.

Can you freeze the burgers?

Cooked patties can be frozen in a resealable container or freezer bag for up to 3 months. You may want to place a square of wax paper or parchment paper between the patties to prevent sticking, or freeze them on a baking sheet before tray to a bag or container.

How do you reheat the burgers?

Reheat leftover burgers in a pan or in the oven for 10-12 minutes at 350 F until heated through. They can be reheated in the microwave but get a bit soggy. You can also enjoy them cold for a snack or added to salads.

How long do the burgers last in the fridge?

Cooked patties can be stored in the fridge in a sealed container for up to 5 days. Raw patties can be prepared 1 day in advance and stored in the fridge in a sealed container or covered on a plate until you’re ready to cook them.

How do I make these in an air fryer?

Preheat the air fryer to 350 F and cook the burgers for about 5 minutes per side, flipping after 5 minutes.

Can I make these without a food processor?

If you don't have a food processor, finely chop the veggies by hand and mash the cooked sweet potato with a potato masher, then mix everything in a bowl until you have a smooth, combined texture.

Vegan Sweet Potato Black Bean Burgers

Description

Sweet potato black bean veggie burgers that are easy to make with simple ingredients for a flavourful alternative to meat burgers the whole family will enjoy.

Ingredients

½ of a medium red onion
1 jalapeno, stem and seeds removed
15 oz can of black beans, drained and rinsed
1 medium sweet potato, cooked, peel removed (about 1 cup cooked, approx. 300 g)
⅓ cup corn kernels, canned or frozen
¾ cup quick oats (75 g)
3 tbsp finely chopped cilantro
2 tbsp ground flax seed
2 tsp cumin
1 tsp garlic powder
½ tsp smoked paprika
½ tsp salt
pinch of black pepper

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Instructions

Slice the onion into wedges; the jalapeno in half and remove seeds, and add both a food processor. Pulse a few times to roughly chop.
Add cooked sweet potato and the black beans, reserving ⅓ cup beans. Process until mostly smooth.
Add remaining ingredients, including reserved beans, to a medium mixing bowl. Add processed potato mixture to bowl and stir to combine.
Place the bowl of burger ingredients in the fridge to chill for 20 minutes. During this time, preheat the oven to 400 F if baking, and line a baking sheet with parchment paper.
Once chilled, divide the mixture into 6-8 “patties” and place on the prepared baking sheet. Bake for 10 minutes each side, spraying with oil if desired. If not baking, burgers may also be pan-fried for 3-5 minutes on each side in a good non-stick pan, using non-stick cooking spray or a touch of oil to cook, if needed.
Serve on a bun with your favourite burger toppings such as mustard, ketchup, onion, lettuce and tomato.

Notes

Use this tutorial for how to bake sweet potatoes if you don’t have any prepared.

Corn can be thawed frozen or canned that has been rained and rinsed.

I used Chosen Foods Avocado spray for both pan-fried and to spray the ones in the oven so they browned nicely.

Leftover patties can be stored in the fridge for up to 5 days or frozen for up to 3 months.

Nutrition

Serving Size: 1 burger
Calories: 160
Sugar: 3.4 g
Sodium: 481 mg
Fat: 2.8 g
Carbohydrates: 28.3 g
Fiber: 8.6 g
Protein: 7.6 g

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Description

Ingredients

Instructions

Notes

Nutrition