Recipe: Sweet Potato Black Bean Burgers

Photo by Emily McLaughlin

As summer winds down and grills are packed away for winter, we tend to transition back to cooking indoors. But that doesn’t mean you have to give up your summertime favorites like burgers—and you can even make them healthier.

Try this oven-baked veggie burger to ease from summer to winter. The recipe is gluten-free, dairy-free, and vegan, making it suitable for all diets. The two stars of the dish are black beans and sweet potato, which pack a serious nutritional punch in fewer calories than ground beef.

All seasonings listed below are simply suggestions. If you don’t like cilantro, try fresh parsley. If you don’t like cumin, opt for turmeric. Heck, you can even go Greek or Italian with your spices. Serve your veggie burger on a bun, topped with an egg, crumbled into a salad, or as a side at weekend brunch.

Sweet Potato Black Bean Burgers
Serves 4-6

Ingredients

1 cup sweet potato, peeled and cubed

1 can black beans, rinsed and drained

1 shallot, peeled

2 cloves garlic, peeled

¼ cup fresh cilantro leaves, lightly packed

2 tbsp ground flaxseed

1 tsp cumin

1 tsp chili paprika

½ tsp salt

½ tsp cayenne, red pepper flakes, or other heat (optional)

Directions

Preheat the oven to 425 degrees. Cook your sweet potato by popping it in the microwave until soft or oven roasting at 425 degrees for 15 to 20 minutes. If you choose to roast, toss the potato with a tablespoon of olive oil.

In a food processor or blender, mix the shallot, garlic, cilantro, and spices. Add the black beans and process until well combined.

Add the cooked sweet potato, flaxseed, and spices to the same food processor. Blend until well combined, but not smooth. If your food processor or blender has trouble mixing, add one or two tablespoons of water.

Lightly grease a baking sheet with oil. Form four to six burger patties and pack tightly with your hands. Arrange on the baking sheet. Bake for 20 minutes, flipping halfway through. The tops of the burgers should start to brown.

Serve immediately or store in the fridge for up to five days. To prolong shelf life, store them in the freezer.