Meatless Monday: Sweet Potato Black Bean Burger Recipe
I was a vegetarian for six years, and in that time I tasted my share of veggie burgers; to be honest, I was rarely impressed, so I just gave up. Recently, I started experimenting with different combos for veggie burgers, and I've found one I love! This sweet potato black bean burger is hearty and packed with flavor. Ding ding! We have a winner.
Sweet Potato Black Bean Burger Recipe
Packed with flavor, this no-fail meat-free burger won't disappoint!
By Christina Stanley
black beans, rinsed and drained: 1 (15 ounce) can
sweet potato, cooked and skin removed: 1 large
garlic: 1 large clove
teaspoon salt: ½ teaspoon
black pepper: ¼ teaspoon
parsley, chopped: 2 tablespoons
panko or regular unseasoned breadcrumbs: ¾ cups
red onion, finely diced: 1 small
egg, beaten: 1 large
olive oil: 3 tablespoons
avocado and lettuce: for topping (optional)
Step 1: Place sweet potato, garlic, beans, salt, pepper, and two tablespoons of olive oil into the bowl of a food processor. Pulse until mixture is well blended, about 30 seconds. Mixture should be smooth but not a full puree (there should still be some texture from the beans).
Step 2: Dump bean mixture into a large bowl and combine with parsley, breadcrumbs, onion, and egg. Using your hands, work until mixture comes together. Form into 4 equally sized patties.
Step 3: Preheat remaining tablespoon of olive oil in a large non-stick or cast iron skillet over medium heat. Cook burgers for approximately 6 minutes on each side. Serve on a bed of lettuce, topped with avocado slices.