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Mini Black Bean Burgers With Garlic Basil Cream Sauce [Vegan, Gluten-Free]

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I made these sweet potato mini burgers because I’m quite obsessed with sweet potatoes. I’ve found that these guys can be made with a variety of different spices and additions. I sometimes add mushrooms, asparagus, smoked paprika (major yum) or greens like spinach or chard. They also pair very well with something a bit tangy, so a cashew sour cream or this garlic basil cream sauce works perfectly!

Mini Black Bean Burgers With Garlic Basil Cream Sauce [Vegan, Gluten-Free]

Serves

12-15 mini burgers

Ingredients

For the Mini Burgers:

  • 1 teaspoon coconut oil
  • 2 medium sweet potatoes
  • 1 14-ounce can black beans
  • 1 handful cilantro
  • 1/2 cup sun-dried tomatoes
  • 1 6-ounce can tomato paste
  • 4 garlic cloves
  • 1 teaspoon fresh rosemary
  • 1/2 cup oats
  • 1 medium onion
  • Salt and pepper, to taste
  • 2 tablespoons olive oil, divided

For the Garlic Basil Cream Sauce:

  • 1 cup cashews
  • 1 large handful fresh basil
  • 1 teaspoon apple cider vinegar
  • Juice of 1/2  lemon
  • Salt and pepper, to taste
  • 2-3 garlic cloves
  • 1/2-3/4 cup water

Preparation

  1. For the burgers, soak the sun-dried tomatoes in warm water for approximately 45minutes -1 hour. Remove and pat dry.
  2. Slice the sweet potatoes in half and rub flesh with coconut oil. Roast flesh side down for 400°F for 25 minutes or until tender. Let potatoes cool, peel and add to large mixing bowl along with 1 tablespoon olive oil and tomato paste.
  3. Chop cilantro, rosemary, onion, sun-dried tomatoes, and garlic. Add to the mixing bowl with potatoes.
  4. Grind the oats until a rough flour is formed, and add to potato mixture.
  5. Using a potato masher, mash the mixture until potatoes are broken down and ingredients are mixed well.
  6. Add beans and mash another few times, it’s fine that the beans get smashed a bit!
  7. Roll 10-12 balls with the mixture and press to flatten into patties.
  8. Heat a tablespoon of olive oil in a frying pan and add burgers. Fry on each side for approximately 3-5 minutes.
  9. For the cream sauce, soak cashews overnight or for at least 4-5 hours, rinse and drain well.
  10. Add cashews to blender with the water and blend until desired consistency- the sauce should be creamy with no small cashew pieces (add more water if needed). Add all other ingredients and blend until smooth.
  11. Serve burgers open-faced with bread of your choice, and add basil garlic cream on top. Serve with any other toppings such as avocado, pickled onions, spinach.

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AUTHOR & RECIPE DETAILS


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Alena Grahn is the founder of Red Nail Green Veggies blog, which celebrates whole, plant-based foods. The recipes you will find here are simple, fun, and most importantly full of nutrients that will have you feeling and looking your best! Alena is a newly married 20- something living in NYC and documenting culinary adventures in her teeny tiny Manhattan kitchen.


 

 



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12 comments on “Mini Black Bean Burgers With Garlic Basil Cream Sauce [Vegan, Gluten-Free]”

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Abigail Laws
1 Months Ago

Brittani Laws


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Abigail Laws
1 Months Ago

Brittani Laws


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Tiffany Moore
1 Months Ago

Cameron Moore


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Scarlett Yoona Huh
1 Months Ago

Clara Yoonsun Hough


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Dominique Foster
1 Months Ago

Lenee Zafra Villagracia Rebekah Elizabeth


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Dominique Foster
1 Months Ago

Lenee Zafra Villagracia Rebekah Elizabeth


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Stephanie Hodak
1 Months Ago

Nicole Powell we should make these sometime


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Tomala Paulson
1 Months Ago

Sounds beyond yummy.


Reply
Krystle Laws
1 Months Ago

Alexis Louise oh my


Reply
Scott Flyn
1 Months Ago

sounds good


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