Ingredients
1 large sweet potato, peeled and cubed
1 can (15 ounces) black beans, drained and rinsed
1 small onion, finely chopped
2 cloves garlic, minced
1 cup breadcrumbs
1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
Fresh parsley or cilantro, chopped
1 tablespoon olive oil (for cooking)
Instructions
Preheat oven to 400°F (200°C). Toss sweet potato cubes with 1 teaspoon olive oil and a pinch of salt. Roast for 20-25 minutes, until tender and slightly browned.
In a bowl, mash the cooked sweet potatoes. Add the drained black beans and mash just enough to create a texture with some whole beans remaining.
Add the chopped onion, garlic, flax egg, smoked paprika, cumin, oregano, garlic powder, and salt to the sweet potato and black bean mixture. Stir well to combine.
Stir in the breadcrumbs and chopped herbs. Mix until a thick, cohesive paste forms.
Divide the mixture into 8 equal portions and gently shape them into patties, about 3/4 inch thick.
Heat olive oil in a skillet over medium heat. Cook the patties for 3-4 minutes on each side, until golden and crispy. Alternatively, bake at 375°F (190°C) for 20-25 minutes, flipping halfway through.
Serve on buns with toppings of choice, such as avocado, tomato, lettuce, and vegan mayo.
Notes
Store cooked patties in the refrigerator for up to 3 days or freeze for up to 2 months.
To make the patties ahead, form and refrigerate for 30 minutes before cooking.
For extra binding, add 1 additional tablespoon of breadcrumbs if needed.
These burgers work well in wraps or over a bed of greens.
- Prep Time: 25
- Cook Time: 25
- Category: Quick Chicken
- Method: Pan-frying or Baking
- Cuisine: American, Plant-Based
- Diet: Vegetarian
Nutrition
- Serving Size: 1 burger (1 patty)
- Calories: 230
- Sugar: 3g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 0.8g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg