Black Bean & Sweet Potato Veggie Burger (Gluten-Free)
Veggie Burger
You need:
- 1.5 cups peeled, diced and steamed sweet potato (I diced these into 1/2 inch cubes, you need one cup cooked)
- 3 minced garlic cloves
- 1 can black beans drained and rinsed
- 1 egg, beaten
- 1/2 cup grated carrots
- 2 tablespoons chopped parsley
- 1/4 cup gluten-free rolled oats
- 3/4 cup oat flour
- 1/2 tablespoon olive oil
- 1 tablespoon coconut aminos
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon turmeric
Get cooking:
- Preheat the oven to 350°.
- Line a baking sheet with parchment paper.
- Steam sweet potatoes in a steaming pot until fork tender.
- Make bean paste by adding rinsed beans and garlic into a food processor. Pulse until about 2/3 of the mixture is paste and the remaining beans are still in tact.
- Mix bean paste, egg and sweet potatoes together gently in a small bowl, try not to break the potatoes up too much, they add texture!
- Add all the dry ingredients into a large bowl.
- Mix wet ingredients into dry ingredients.
- Using a 1/3 cup measuring cup make round patties. Wet your hands if they become too sticky.
- Bake burgers in the oven for 15 minutes, flip burgers and bake 15 more minutes. If eating immediately, enjoy with spicy aioli and avocado on a gluten-free bun!
- To eat later, add a splash of olive oil to a frying skillet over medium-high heat and cook until slightly browned, about 4 minutes per side. You could also grill these!
