This sweet potato and black bean burger is flavourful, moist, hearty and delicious. They are completely vegan, gluten-free and freezer-friendly – perfect for meal prep. 

These burgers are so hearty that you won‘t miss the bun if you opt to eat the patties on their own, which is my preference. I love these sweet potato and black bean burgers with Avocado Crema or spices and a side salad.

In this recipe, I peel, chop and boil the potatoes but you can also bake them or use leftover cooked sweet potatoes. I sauté the shallots with ginger and garlic and add the spices so they heat up and release their favours to the max! This really makes a difference in my opinion, the sautéed shallots, garlic, ginger mixture is infused by all the warm spices. I also add a lot of fresh herbs because I had an abundance of them growing in my garden but dry work just as well.

I sautéed the patties in the frying pan but baking them in a 325 degree F oven for 20-30 minutes will do just fine. The cooked patties freeze very well, so make a batch and save for future meals.

Serve the sweet potato black bean burger with your favorite sauce and enjoy!

Sweet Potato & Black Bean Burgers

Servings

Ingredients

• 3 Small Sweet Potatoes
• 1 Shallot minced
• 2 Cloves crushed garlic
• 1 Teaspoon Ginger paste
• 1 Tablespoon Chia ground
• 3 Tablespoon Water
• 1 Can Black Beans 19 Fluid ounce can
• 1 Green chilli chopped Optional
• 1 Teaspoon salt
• 1 Teaspoon Cumin powder
• 1/2 Teaspoon Turmeric powder
• 3 Tablespoon Nutritional yeast
• 3-5 Tablespoon Chickpea flour (Besan or Gram Flour)
• 1/2 Cup Parsley minced
• 2 Tablespoon Oregano minced
• 1/2 Cup Walnuts chopped Optional
• 1-3 Tablespoon Oil 2T will be used for pan frying.

Servings Ingredients 3 Small Sweet Potatoes 1 Shallot minced 2 Cloves crushed garlic 1 Teaspoon Ginger paste 1 Tablespoon Chia ground 3 Tablespoon Water 1 Can Black Beans 19 Fluid ounce can 1 Green chilli chopped Optional 1 Teaspoon salt 1 Teaspoon Cumin powder 1/2 Teaspoon Turmeric powder 3 Tablespoon Nutritional yeast 3-5 Tablespoon Chickpea flour (Besan or Gram Flour) 1/2 Cup Parsley minced 2 Tablespoon Oregano minced 1/2 Cup Walnuts chopped Optional 1-3 Tablespoon Oil 2T will be used for pan frying.

Instructions

1. Peel and cube the sweet potatoes, transfer them into a pot and pour in enough water to cover the potatoes by 1 inch. Place the pot on medium-high heat and let the water come to a boil. Reduce the heat to medium, cover the pot and cook until potatoes are soft and tender (15-20 minutes). Drain and set side.
2. While the potatoes are cooking, prepare the other ingredients.
3. Heat the oil in a large heavy pan on medium heat. When the oil shimmers, add the minced shallots, ginger, ginger, garlic and cook until the shallots are soft, translucent and the ginger, garlic are no longer raw. Add the salt, cumin powder, chilli, turmeric and cook until fragrant (1-2 minutes). Add the back beans, mix and remove from heat.
4. Place the ground chia in a small bowl and add in the water. Stir until all blended and set aside to coagulate.
5. Add the sweet potatoes cubes to the back beans. Also add in the chia mixture, nutritional yeast, parsley, oregano and chickpea four. Mash and mix all the ingredients until smooth and well combined. If you are adding walnuts, mix them in now.
6. Shape into patties and refrigerator for 1-2 hours.
7. Remove the patties from the refrigerator. Drizzle oil in a frying pan on medium heat and fry the burgers for 3-5 minutes on each side until crispy.
8. Serve warm with Avocado Crema or your favorite sauce.