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

EH By: Elena Hubbins

Author Bio

Elena Hubbins works with the blog Red Nails Green Veggies, which celebrates whole, plant-based foods.... Read More

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

152

12-15 mini burgers

Dairy Free

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... Read More

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

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

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

For the burgers, soak the sun-dried tomatoes in warm water for approximately 45minutes -1 hour. Remove and pat dry.
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.
Chop cilantro, rosemary, onion, sun-dried tomatoes, and garlic. Add to the mixing bowl with potatoes.
Grind the oats until a rough flour is formed, and add to potato mixture.
Using a potato masher, mash the mixture until potatoes are broken down and ingredients are mixed well.
Add beans and mash another few times, it's fine that the beans get smashed a bit!
Roll 10-12 balls with the mixture and press to flatten into patties.
Heat a tablespoon of olive oil in a frying pan and add burgers. Fry on each side for approximately 3-5 minutes.
For the cream sauce, soak cashews overnight or for at least 4-5 hours, rinse and drain well.
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.
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.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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