Makes 4 large burgers or 6 smaller ones, your call
I love a great burger with all the fixings. The more pickles and mayo the better. And I’m a purist, I love my burgers made with beef. Before you check the title of this recipe, hold on….I also love adding more plant based recipes into our weekly rotation so I created this Black Bean Burger recipe.
It’s hearty, has hints of Tex Mex flavours and is the perfect burger for anyone who is embracing a plant based lifestyle or trying to add more plants to the their eating style.
Take your pick; traditional beef or give my black bean recipe a whirl.
3 tbsp oil
1 ½ cups grated sweet potato, peel left n and well scrubbed
¾ cup diced red onion
3 cloves garlic, minced
1 tsp cumin
1 tsp coriander
1 tsp chili powder
1 tsp smoked paprika
½ tsp cracked pepper
One – 19 fl.oz./ 540 ml can black beans, rinsed and drained OR 2 ¼ cups cooked black beans, no liquid
2 Tbsp chickpea flour
- Heat a large skillet over medium heat. Add oil, heat slightly, then add grated sweet potato, onion and garlic and sauté for 2 minutes.
- Add spices: cumin, coriander, chili powder, paprika, and cracked pepper. Sauté for 5-7 minutes or until the sweet potatoes are cooked through.
- Meanwhile preheat the oven to 400°. The rack should be in the midddle of the oven. Line a 9×13 inch pan with parchment paper or well oiled foil. Set aside.
- When the sweet potato mixture is coked through, remove from heat. Let cool while you mash the black beans in a large bowl using a potato masher. You don’t want to go crazy on the mashing, you want some very mashed and others not so much.
- Add the sauteed sweet potato mixture and stir in well. Sprinkle the chickpea flour over top and mix in well.
- Form 4 large or 6 small balls of the mixture and place in pan. Gently press down to form into patties.
- Bake in the oven for 15 minutes, remove and gently flip, bake 15 more minutes.
- Serve on hamburger buns with all the fixings. I like sauteed onions and mushrooms, lots of mayo, salsa, avocado, and lettuce.