These sweet potato black bean burgers taste amazing in a toasted sandwich with some sweet chili sauce, sliced beetroot, and alfalfa sprouts.
The hints of ginger, cumin, and cilantro in this sweet potato and black bean burger bring all the flavors together in the perfect combination. These vegan burgers are topped with gallbladder cleansing beetroot and alfalfa sprouts.
I’ve had this sweet potato and black bean burger recipe sitting in my handwritten recipe book for years. But I wasn’t making them as I was obsessed with this veggie burger recipe.
When my friend Goldenrose was visiting me from Canada, she told me she liked the sweet potato and black bean burgers over my other homemade veggie burgers. I was initially a little shocked, but she shared her tweaks to the recipe and insisted that they were yummy.
By the way, my friend Goldenrose is a very knowledgeable, fun, and hardworking organic farmer. This girl knows how to grow food! If you want to learn how to start and grow your own food, check her out at Deep Roots Farm.
I must say, after making this sweet potato black bean recipe, I was impressed.
These veggie burgers are yummy!
I swear the best way to serve these vegan veggie burgers is on some toasted sourdough bread with beetroot, sprouts, sweet chili sauce, and mayo. The veggie burger sandwiches are fresh-tasting, healthy, and delicious.
I use gluten-free sourdough bread from the Burleigh Baker instead of a bun. (check them out if you are on the Gold Coast in Australia). Gluten and wheat are common food intolerances and high in fodmaps.
Wheat and gluten are often problematic for people with SIBO or IBS. Fermenting bread predigests the gluten and fodmaps to make wheat much more tolerable.
I am always looking for healthier substitutions to tweak my recipes, so no white fluffy store-bought bun here.
This sweet potato black bean veggie burger recipe makes 18-20 patties. Yup, it’s a lot, but I love to batch cook to save me time at a later date.
I freeze uncooked veggie patties in freezer bags (placed side by side, not stacked; otherwise, they will stick together when frozen). Pull them out of the freezer anytime you want a sweet potato black bean burger.
You can cook and serve these sweet potato black bean veggie burgers on their own with some sweet chili sauce and a side salad. You can also cook the veggie burgers and use them in buddha bowls for a healthy lunch that you can take to work with you.
You can use these homemade vegan veggie burgers in so many ways.
Many store-bought vegan burgers are highly processed and contain unhealthy refined vegetable oil. Often vegan foods are highly processed yet marketed as “healthy” because it’s vegan, which is not correct.
So, if you want some healthy vegan burgers, make this homemade sweet potato and black bean burger. They are filled with fiber to feed the microbiome in your colon.
A primary benefit of fiber is to feed healthy gut bacteria that produce butyrate to nourish the colon.
Ginger is an extraordinary culinary herb with antiviral and antibacterial properties.
Cilantro is fantastic for cleansing your liver and helps to detox heavy metals.
The fibers found in black beans and sweet potatoes are excellent foods for weight loss . Plant fiber does not contain calories yet provides satiety to make you feel full. Black beans are one of the best foods to lower blood sugar.
Sweet Potato Black Bean Burger Recipe
- 3 cups grated sweet potato (1 medium sweet potato)
- 3 cups cooked black beans (or three cans of black beans)
- 1 cup almond butter
- One red onion
- 6 cloves garlic
- 3 tbsp ginger
- 2 tbsp cumin
- 1 bunch cilantro
- 1 cup coconut flour
- 5 tbsp tamari (or gluten-free soy sauce)
- 1 tsp cold-pressed olive oil or coconut oil
- Salt and pepper to taste
Finely dice the garlic, ginger, and onion and saute in a large pan with coconut oil, salt, and pepper for 3 minutes.
Add in 3 cups of grated sweet potato and let the vegetables saute for another ten minutes.
Add the tamari and almond butter to the pan and mix using a large mixing spoon.
Transfer the ingredients from the pan into a large mixing bowl, then add coconut flour, chopped cilantro, and cumin.
When adding in the cooked black beans, mush them together using your hands or a large fork. Mashing will help make the veggie burger patties easier to form and stick together.
Use your hands or a large mixing spoon to mix all the ingredients thoroughly.
Use your hands to form the veggie burger patties, then place them on a large side plate.
This sweet potato black bean burger will make 18-20 medium-sized veggie burgers. Freeze any extras in freezer bags.
Lightly oil a pan with coconut oil, then cook the homemade veggie burgers on medium heat. Let each side cook for 3-5 minutes or until golden brown.
Serve the sweet potato and black bean burgers with a side of sweet chili sauce. Or on toasted bread with sliced beetroot, alfalfa sprouts, mayo, and sweet chili sauce. Mmm, so good!
Enjoy 😊
Sweet Potato Black Bean Burgers
Equipment
- frying pan
- Knife and cutting board
Ingredients
- 3 cups sweet potato grated
- 3 cups cooked or canned black beans
- 1 cup almond butter
- 1 red onion
- 6 clove garlic
- 3 tbsp ginger
- 2 tbsp cumin
- 1 bunch cilantro
- 1 cup coconut flour
- 5 tbsp tamari
- 1 tsp olive oil
Instructions
- Grate sweet potato, chop cilantro and dice the garlic, onion and ginger.
- Saute garlic, onion and ginger in a pan with oil for 3 minutes.
- Add grated sweet potato to the pan and suate for antoher 10 minutes.
- Combine all ingredients into a mixing bowl. Season with salt and pepper to taste. Use your hands to form veggie patties.
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