Sweet potato and black bean burgers

Sweet potato and black bean burgers. Raw onions, Cubed, 1 small orange sweet potato.

Carine Claudepierre

40 + 60 min · 6

Ingredients

• 90 g Raw onions
• 50 g Cubed
• 150 g 1 small orange sweet potato
• 50 g Raw peas
• 400 g Cooked black beans
• 60 g Oat cereal
• 60 g All-purpose or gluten-free all-purpose or brown rice flour
• 10 g Olive oil
• 3 g Pepper
• 3 g Ground turmeric
• 3 g Table salt

Preparation

1. Preheat oven to 200°C.
2. Cut the sweet potato in half lengthwise, place onto a baking sheet covered with parchment paper, flesh down. Use a fork to prick holes all over the sweet potato skin. Bake for 20-30 minutes or until soft.
3. Carefully remove the sweet potato from the oven and scoop out the flesh. Leave to cool completely. You can prepare the mash a few days ahead and keep it in the refrigerator.
4. Add the cooled and cooked sweet potato flesh into a food processor, 3/4 cup black beans, and process for 15-30 seconds on medium speed to combine and form a mash.
5. Add rolled oats, flour, onion, all dry spices, and process again for 30 seconds until it forms a thick and sticky batter.
6. Transfer the burger mixture to a medium bowl and stir in the remaining black beans and some additional vegetables if you like: peas, red bell pepper.
7. Cover two large baking sheets with parchment paper, lightly oil the paper with olive oil.
8. Divide the mixture into 6 equal balls and place on the lined baking sheets, leaving about 10 cm (4 inches) between them.
9. Flatten each ball into a burger about 1 cm thick, or to your preferred thickness. Thinner burgers cook faster and become crisper.
10. Bake at 200°C for 25-30 minutes or until crispy on the sides.
11. Serve the burgers in vegan buns with ketchup, Dijon mustard, avocado, tomato and lettuce, if desired.