Are you someone who always looking for something they can throw in the oven, or in my case, the air-fryer that can be ready in 10 minutes? After years of not finding exactly what I was looking for in a veggie burger, I decided maybe I should make my own. I don’t even know how many times I have searched the freezer sections of grocery stores on the hunt for a veggie burger that was BOTH gluten free and ideally vegan. Typically, most veggie burgers contain wheat or gluten of some kind to hold together better. Guess what, it’s not needed! I’m lucky to say that Ella doesn’t need to follow a gluten free diet, but she definitely enjoys these burgers every once in a while. It’s sometimes hard to get things by a toddler, especially this one.
Basically, I love having something that can be used in a variety of different ways, who would have thought it would be a veggie burger. So I say, get creative with them, add them on top of a salad, crumble it up and add them to your taco filling, quarter them up and pack them inside of a fresh summer vegetable wrap! So many fun ways that they can be enjoyed.
So, here they are, the Fully Loaded Sweet Potato Black Bean Burgers that are SO easy to meal prep or make for a family cook-out, or just stash away in the freezer for certain times.
Fully Loaded Sweet Potato Black Bean Burgers
- February 7, 2021
- 5-6 big burgers
- 45 min
- Print this
Ingredients
- - 2 medium sized sweet potatoes
- - 1 to 2 tbsp avocado oil (enough to lightly coat sweet potatoes)
- - 1 can black beans
- - 1 bell pepper
- - 1 onion (sweet or red work well)
- - 1 tbsp minced garlic (or to taste)
- - 1 tsp sea salt
- - 1/2 cup gluten free bread crumbs
- - 1 scoop Orgain plant based unsweetened protein powder {can omit, but keeps the burger together better & adds extra plant protein 🙂 }
- - 1 tsp of each (garlic powder, onion, smoked paprika, cumin + chili powder)
- - 2 tbsp hemp seeds
- 2 farm raised eggs OR 3 tbsp ground flax seed + 6 tbsp water for vegan!
- - 2 tbsp almond milk or non dairy milk of choice* (may not need if mixture is thick and fully combined)
Directions
- Step 1
- – Preheat oven to 425 and line with parchment paper.
- Step 2
- - Peel sweet potatoes and cut up into 1/4″ cubes.
- Step 3
- - Slice and dice the onion and bell pepper as well.
- Step 4
- - For an air fryer, add diced sweet potatoes with less oil at 400 degrees for about 12 minutes, tossing halfway*
- Step 5
- - Rinse the black beans and pat them dry.
- Step 6
- - Add to a medium sized bowl and mash well.
- Step 7
- - Place sweet potatoes tossed in 1 tbsp of oil in the oven for 15 minutes.
- Step 8
- - Then sprinkle the spices into the bowl with the mashed beans.
- Step 9
- - In a skillet on the stove, add remainder 1 tbsp of oil and diced onions and bell peppers.
- Step 10
- - After a minute or two, add the garlic.
- Step 11
- - Once the veggies are sautéed, add them to the black bean mixture.
- Step 12
- - Then add the eggs or vegan egg substitute (flax seed mixture)
- Step 13
- - Next, flip the sweet potatoes at the 15 minute mark and cook for another 10-15.
- Step 14
- - After that, toss in the gluten free bread crumbs, sea salt and unsweetened protein powder (if using) into the black bean veggie mix.
- Step 15
- - Once the sweet potatoes are fully cooked through, add them to the bowl.
- Step 16
- - Tip: if possible, using an ice cream scoop makes for easy, consistently sized patties!
- Step 17
- - Next, scoop and place them on the lined baking sheet (the one that was used for the sweet potatoes)
- Step 18
- - Once they all are assembled, should ideally get 5-6 big burgers, then lightly pat them down using your hand so they are somewhat flattened.
- Step 19
- - Place them in the oven at 400 degrees for about 8 minutes, each side.
- Step 20
- - For extra delicious toppings, I love to add caramelized onions, mixed greens, fresh herbs and Bitchin’ Sauce for an extra kick! Ps, good luck keeping these away from ALL your loved ones, fuzzy friends included.
