Sweet Potato Black Bean Burgers

(Comments)

I'm actually pretty impressed with the smoothness of Vegan MoFo 2014 for me so far. I've been having quite a hectic week what with work, packing, last minute appointements AND getting a cold on top of it. To be honest, I cant wait for the move to be done and I am not looking forward to a week without my usual computer setup and all. I'll probably have to pre-upload most of my blog posts the night before As I wont have access to 2 computers during work hours anymore. 

This recipes is a more complex version of my Quick Black Bean Burgers. It has sweet potatoes, chipotle peppers and hemp seeds for more flavor. I love making these when I have a bit more time to make dinner, or just making them and freezing them for later use. They defrost very well and it doesn't affect the texture or taste one bit. I actually think they are a bit better!

You can adjust the spice level to your preference, I find that the amount here is mild, but my Mom thought they we're quite spicy. Since I put hot sauce on everything I've built up a bit of an immunity. You can also omit the hemp seeds for a low-fat version.

Sweet Potato Black Bean Burger

A spicy burger with sweet potatoes, black beans, oats and chipotle peppers. Great for batch cooking and freezing.

Portions
3

Difficulty
Simple

Prep Time
15 Minutes

Cooking Time
30 Minutes

Ingredients:

  • 1 can black beans - rinsed well
  • 1 large sweet potato - cooked
  • 1.5 cup quick oats - or more as needed
  • 2 Tbsp chipotles in adobo sauce - mashed
  • 1 Tbsp mustard
  • 1 tsp cumin
  • S/P - to taste
  • 1/4 cup hemp seeds - (opt)

Directions:

  • Pre-heat oven to 400F.
  • Mash together the sweet potato and black beans until well incorporated but still with some visible texture. Add in the chipotle peppers, mustard, spices and seasoning as well as the oats. Add hemp seeds if using. If too wet to form patties, add oats. If too dry, add a bit of water or veg broth.
  • Form into patties and place on a parchment paper lined baking sheet. Bake for 15 mins on each side.
  • If freezing let completely cool before putting in bags into the freezer.
  • I served them on gluten free buns with spinach, tomato, mustard, hot sauce and avocado.
  • Enjoy!