Making a veggie burger that doesn't fall apart can be tough, but this recipe makes it easy! Black beans are combined with sweet potato, rice, and oats, then spiced with smoky cumin, spicy chili powder and more. Another great thing about this recipe is that most of the ingredients are easily swapped out for other ingredients in your pantry! This kind of recipe is especially useful when you have leftover grains and beans hanging out in the fridge, having these items cooked before you get to cooking saves time and clean-up.
Foolproof Black Bean Veggie Burgers [Vegan, Gluten-Free]
- 1 yellow onion, small diced
- 3 cloves garlic, minced
- 1 1/2 cups sweet potato, grated (about 1 large sweet potato)
- 1 1/2 cups cooked black beans (or 1 14-ounce can, drained)
- 1 cup cooked brown rice
- 1/2 gluten-free rolled oats
- 1/2 cup pumpkin seeds
- 1 tablespoon tamari
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon coriander
- 1 teaspoon sea salt
- Preheat oven to 375°F. Line a large baking sheet with parchment paper.
- Sauté onion and garlic in water over medium heat until onions are soft, adding 1-2 tablespoons of water at a time to prevent burning.
- Add grated sweet potato, cover, and cook for another 5-10 minutes until sweet potato is tender. Remove from heat.
- In a large bowl, add 1/2 the black beans, onion/sweet potato mix, brown rice, oats, pumpkin seeds, and spices. Mash using a potato masher until well incorporated.
- Add remaining black beans and mix until incorporated (try and keep some black beans whole for texture).
- Using a 1/3 measuring cup, scoop out the mix, and form into patties and place on parchment-lined baking sheet. Keep the burgers approximately 1/2-inch thick. Bake for 20 minutes. Flip and bake for another 20 minutes.
- Serve on a whole grain bun with avocado, lettuce, tomato, hot sauce, ketchup or green onion (or all the above!). Or, serve on top of a big salad.
These vegan burgers freeze well! Make a double batch and have them ready to go! Feel free to make it how you like it! These are some ingredients you can play with: Heat: make this spicier with red pepper flakes, a tablespoon of hot sauce or cayenne pepper. Nuts: swap the pumpkin seeds for walnuts or sunflower seeds. Beans: you can use chickpeas, navy beans or kidney beans instead of black beans. Grains: Try millet or buckwheat instead of the brown rice. Veg: try a 50:50 mix of crated carrot and zucchini for the sweet potato.