I was pretty skeptical when my 14 year old announced she wanted to go vegan, but I’ll do anything to get more vegetables into her so I went online and found this vegan Black Bean & Sweet Potato Burger recipe from Minimalist Baker and they are so good I’ve been making a batch every week or so. I changed the recipe up a bit to make it even more healthy and flavorful and the end result is a batch of super delicious and nutritious vegan/vegetarian burgers that my kids will eat non-stop until they are all gone. I use Ezekiel English Muffins with some paleo ketchup by Paleochef and all the fixins and everyone is happy. We love these burgers… even my 14 year old who is on the “white diet” consisting of bread, pasta and white potatoes is crazy about them!
To reheat patties: Warm in the oven at 300 degrees until they are crispy again (they lose their crispiness in the refrigerator) and warmed through… about 10 minutes on each side.
- 2 cups mashed sweet potato with skin (about 1 extra-large or 2 large sweet potatoes)
- 2 cups unsalted black beans, rinsed and drained (I usually just throw in 2 13.4 ounce boxes (rinsed and drained) from Whole Foods)
- 1 cup cooked brown rice
- 4 large button mushrooms, finely chopped
- 1/2 cup scallions, chopped
- 1/2 cup toasted walnuts, finely ground in processor
- 1 1/2 tablespoons ground flaxseed
- 2 1/2 teaspoons ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon chipotle powder
- 1 teaspoon salt
- freshly ground black pepper
- Bake the sweet potatoes and toast the walnuts ahead of time:
- Preheat the oven to 350 degrees.
- Wash and pat dry the sweet potatoes and then wrap them individually in aluminum foil. Place them on a baking tray to catch any dripping and bake them for about an hour and a half until very soft. Remove the potatoes from the oven and allow them to cool, then pat dry with a paper towel removing any liquids.
- Place the walnuts on a baking tray and bake for 15-20 minutes until they are medium brown in color and fragrant (do not allow to burn). Remove them from the oven and allow them to cool, then finely grind them in a mini food processor.
- For the burger patties:
- In a large bowl mash the black beans with the sweet potatoes (don't over mash as you want about half of the black beans left whole).
- Add the rice, chopped mushrooms, scallions, walnuts, flaxseed and the spices. Mix well.
- Line a large baking tray with parchment paper and with your hands form the mixture into about 15 patties, placing them on the lined tray as you go.
- Bake for 30 minutes, then flip them with a spatula and bake for another 10 minutes.
- They should be crispy on the outside and moist on the inside.